Saffron Tartlet with Custard Cream and Bianchetto Truffle

Ingredients for 4 people:

Tartlet:

• 250 g saffron flour
• 80 g sugar
• 2 eggs
• 100 g butter
• 1 untreated lemon
• Salt (to taste)

Custard cream:

• 6 yolks
• 150 g sugar
• 400 g milk
• 100 g fresh cream
• 20 g cornstarch
• 20 g rice flour
• 200 g mascarpone
• Vanilla essence (to taste)
• Dark chocolate (to taste)
• Bianchetto Truffle

Method:

Tartlet:

In a stand mixer, add the butter at room temperature, sugar, a pinch of salt, and mix.

Add the flour and lemon zest with saffron and continue to knead.
Then add the eggs and continue to mix.

Transfer the dough to a clean, floured work surface, then knead well with your hands.

Form a ball, wrap it in plastic wrap, and let it rest for a couple of hours in the refrigerator.
Then roll out the dough and place it in the desired molds, pricking the base with a fork.

Place beans on the bottom of each tartlet.

Bake at 340°F for about 30 minutes.

Custard cream:

Place the egg yolks, vanilla, and sugar in a bowl and beat with a whisk.

Add the cornstarch and rice flour and mix into the egg mixture.

Place the milk, cream, and vanilla essence in a large saucepan.

When the milk comes to a boil, add the egg and flour mixture.
Without stirring, wait for the egg to be incorporated into the milk.
Quickly stir the cream with a whisk and turn off the heat.

Immediately pour the custard into a bowl, cover with plastic wrap, placing it in contact with the cream, and let it cool.
Once cooled, add the mascarpone and mix well.

Place the tartlet on a serving plate and fill it with the custard using a pastry bag.

Finally, garnish with white truffle shavings and grated dark chocolate.

We thank the chef Giuseppe Francesco Luci for making it.

Buy  your truffles or truffle products here to make your recipe!

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