List of Ingredients
- 9 OZ. of milk
- 5 OZ. of granulated sugar
- Italian 00 flour
- 1 CUP of butter
- 4 OZ. of cream
- 3 OZ. of almond flour
- 10 of fresh figs
- Lemon
- Salt
- 7 of egg yolks
- Half a vanilla pod
Method
Knead the butter with 1/3 cup sugar and 3 egg yolks, then add the 00 flour and the almond flour, the seeds of half a vanilla pod, a little grated lemon zest, and a pinch of salt.
Work quickly, so that the butter doesn't warm up too much. Knead to a dough, then wrap in plastic wrap and set aside in the refrigerator to rest for at least 1 hour. Heat the milk with the vanilla pod. Combine 4 egg yolks with 1/3 cup sugar and the rice starch. Strain the hot milk over the yolks, then return to the heat and cook, stirring constantly, until the mixture thickens. Remove from the head and leave to cool, covered with plastic wrap.
Roll out the pasta to 1/8” thick and use to line a cake tin (9” diameter, 1 1/2” deep). Trim any excess dough from the edges, then stamp with the tines of a fork.
Prick the pastry base with a fork and bake for 20-25 minutes at 350°F, then remove from the oven and let cool. Whip the cream and add to the vanilla sauce, stirring in gently.
Spread the cream out to the edges of the crostata. Decorate with fig slices in concentric circles.