Tart with creamy filling of Ladyfingers & Peaches Recipe
FOR THE SHORT PASTRY
300 gm - Flour
150 gm - Butter
100 gm - Sugar
1 – Large Egg
1 - Organic lemon, grated rind
FOR THE FILLING
100 g – Treviso Ladyfingers
3 - Medium eggs
200 g - Sugar
1 - Organic lemon, grated rind
20 ml - Marsala
180 ml - Cream
70 ml - Milk
1/2 Teaspoon - Vanilla extract
FOR THE SURFACE
20 g - Peach jam
280 g - Peaches in syrup (or fresh)
Recipe Procedure
01. Begin to prepare the pastry: mix the flour and sugar in a large bowl, add the cold butter cut into small pieces and knead quickly with the tip of your fingers until you get a sandy mixture.
Add the lemon zest, the large egg, and continue to knead quickly, until you reach a smooth and homogeneous mixture. Wrap it in plastic wrap and leave it to rest in the refrigerator for 30-45 minutes.
