{"id":5544,"date":"2023-07-07T08:02:24","date_gmt":"2023-07-07T08:02:24","guid":{"rendered":"https:\/\/s.iolandabusillo.it\/?p=5544"},"modified":"2023-07-07T08:02:24","modified_gmt":"2023-07-07T08:02:24","slug":"crostata-morbida-con-crema-al-latte-di-biancopesca","status":"publish","type":"post","link":"https:\/\/s.iolandabusillo.it\/en_us\/crostata-morbida-con-crema-al-latte-di-biancopesca\/","title":{"rendered":"Biancopesca's soft tart"},"content":{"rendered":"<p style=\"text-align: left\"><span style=\"font-weight: 400\">Sharing a recipe is also a small but meaningful gesture of friendship. This recipe is a gift from Biancopesca that I am sharing with all of you.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">INGREDIENTS<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">For a 32 cm tart<\/span><\/p>\n<ul style=\"text-align: left\">\n<li><span style=\"font-weight: 400\"> 2 eggs<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 130 g of sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 60 ml of milk<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 45 ml of sunflower seed oil<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 165 g of all-purpose flour (whole wheat works too)<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 8 g of baking powder<\/span><\/li>\n<\/ul>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">For the milk cream filling<\/span><\/p>\n<ul style=\"text-align: left\">\n<li><span style=\"font-weight: 400\"> 1 liter of milk<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 1 sachet of vanilla powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 160 g of sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"> 80 g of cornstarch<\/span><\/li>\n<\/ul>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">METHOD<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">To prepare the cream:\n<br \/>\n1. Pour milk and vanilla into a saucepan, stir, and bring to a boil.\n<br \/>\n2. Separately, mix cornstarch and sugar, add two cups of hot milk, and stir until smooth.\n<br \/>\n3. Add this smooth mixture back into the saucepan and cook over low heat, allowing it to thicken (this takes around 3 minutes).<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">For the base:\n<br \/>\n1. Beat eggs and sugar in a bowl. Gradually add oil, milk, and flour, and finally the baking powder.\n<br \/>\n2. Grease the tart pan, pour in the mixture, and bake at 180\u00b0C for 20 minutes. Once cooled, fill the tart with the cream and decorate as you like.<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"font-weight: 400\">TIPS<\/span><\/p>\n<ul style=\"text-align: left\">\n<li class=\"translation-block\">The tart can be stored in the fridge for up to 4 days.<\/li>\n<\/ul>\n<ul style=\"text-align: left\">\n<li class=\"translation-block\">For a richer version, replace the milk with a jar of yogurt (for the base).<\/li>\n<\/ul>\n<ul style=\"text-align: left\">\n<li class=\"translation-block\">For a chocolate version, use 130 g of flour and 35 g of unsweetened cocoa powder.<\/li>\n<\/ul>\n<p style=\"text-align: left\">Biancopesca's Soft Tart is perfect to serve at the end of lunch, dinner, or even as a snack!<\/p>\n<p>&nbsp;<\/p>\n<p><em>Iolanda<\/em><\/p>\n<p style=\"text-align: left\">","protected":false},"excerpt":{"rendered":"<p>Condividere una ricetta \u00e8 anche un piccolo ma significativo gesto di amicizia. Questa ricetta \u00e8 un dono di Biancopesca che condivido con voi tutti.\u00a0 &nbsp; INGREDIENTI Per una crostata di 32 cm 2 uova 130 g di zucchero 60 ml di latte 45 ml di olio di semi di girasole 165 g di farina 00 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-5544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-con-limone"],"_links":{"self":[{"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/posts\/5544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/comments?post=5544"}],"version-history":[{"count":0,"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/posts\/5544\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/media\/5545"}],"wp:attachment":[{"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/media?parent=5544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/categories?post=5544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/s.iolandabusillo.it\/en_us\/wp-json\/wp\/v2\/tags?post=5544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}