Cities And Knights Vs Seafarers

DOLOMITES-FUJI

has long courted the matcha green tea , eager to make sweets, cakes, cookies and mousse, rather than drink it as tea ceremony. A Japanese friend visiting at the Salone del Mobile, I dutifully brought the magic gift box required: fine powder of a bright green ... Waiting for the special bamboo whisk to prepare the drink (with a fork or spoon the powder gets rid of everything and do not get much of a foam ..), I throw myself on sweets. The tart in
question of my own personal interpretation and combines the ideas gathered from all over the blogs on a variety of recipes. The name "Dolomites-Fuji" was created by the presence of matcha tea the pastry together with the golden apples of the Val di Non color effect is impressive, the flavors are delicate and are combined together properly.
is a reworking of the pastry crust with rice my , where the rice flour is replaced by almonds and in addition there is a teaspoon of matcha tea . The result is a green crust, like a marzipan from Cassio, raw, lightly cooked to greenish.

INGREDIENTS

- the basic
. 250g flour
. 60g ground almonds
. 175 g of butter, made in small cubes
. 125g caster sugar
. 1 egg
. a teaspoon of powdered matcha tea
. 1 pinch of salt

- to cover:
custard:
. 2 egg
. 4 tablespoons sugar
. 2 tablespoons flour
. 2 glasses of milk

. 2
golden apples. fleur de sal
ginger.
sugar cane.
pine nuts. butter


PROCEDURE

With fork, work the butter until creamy smooth. Add sugar and salt and beat again until mixture is creamy. Add egg and half the flour already mixed with tea. Working with a spoon the mixture on a work surface and subsequently transferred in the already prepared with a fountain in the rest of the flour. Knead by hand until it forms a ball. Let stand in refrigerator for 15-20 minutes. Roll out the dough with a rolling pin and cut a disc (I used the steel ring to get a perfect shape), with the remaining dough get a strip of a couple of inches with which to make the board.
Prick the bottom and cover with aluminum foil covered with dried beans. Bake at 180 degrees for about 15 minutes. Meanwhile prepare the cream cold mixing the yolks with sugar for VAERO a creamy, add flour, stirring constantly, and finally the hot milk and then place over low heat and cook stirring constantly.
Take out the cake and cover the bottom with cream. Cover with apples sliced \u200b\u200bthin, arranged radially. Spread apples on a pinch of fleur de sal (I used ginger flavored), sugar cane, pine nuts and butter fiocchettini. Bake again for about 15-20 minutes.