The Blue Velvet Artisan Pizza and Pastry Lab is located on the road that from the centre of Adelaide leads to Henley Beach.
Here Italian-born Ilenia Scuderi vent to her passion for patisserie. In Italy, she studied with Luca Montersino, a world star of patisserie.
Today Ilenia creates her own recipes at the pastry lab she opened in Adelaide, and she has shared one with SBS Italian.
Crostatine alle fragole. Source: Ilenia Scuderi
Vegan tarts with custard and fresh fruit
Ingredients
For the vegan shortcrust pastry:
- 500gr of spelled flour (or 250 gr. Of spelled flour and 250 gr. Of 00 flour)
- 250gr of brown sugar
- 125gr of water
- 70gr of seed oil
- 70gr of extra virgin olive oil
- 12gr of baking powder
- Half vanilla bean seeds
- Zest of one orange
- A pinch of salt
For the custard:
- 500ml soy milk
- Zest of one lemon
- 90gr of sugar
- 40gr of flour
To decorate:
- Fresh fruit or berries to taste
Method
First, we prepare the shortcrust pastry. Take a bowl and dissolve the sugar in the water with a whisk, add the baking powder, the oils and vanilla.
In a separate bowl mix the flours, a pinch of salt and the orange zest. Add the liquid part to the flours by kneading briefly to form a loaf.
Put the mixture to rest in the fridge for a couple of hours and wrapped in parchment paper. Then knead it again briefly, and spread it out on a board. Cut and shape the tarts.
Bake in a static oven at 170 degrees for about 20 minutes.
Let's prepare the custard now. Boil the milk with the zest of one lemon.
Mix flour and sugar separately, pour the milk into the flour at the first boil. Put everything back on the heat and turn until it thickens.
Once the tarts and cream have thickened, insert the cream and decorate with fresh fruit or to taste.
Buon appetito!
To find out more of the chef's advice, or to learn how to also prepare vegan jelly, listen to the interview with Ilenia Scuderi (only available in Italian):
LISTEN TO
Ricetta vegana: crostatine alla crema e frutta fresca
SBS Italian
04/08/202010:55
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