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Mimosa

For mimosa recipe for this tart, I was inspired by a magazine of sweets a few years ago. I made it last Sunday, because the preparation is a bit long this week and I would not have had time to prepare! mimosa cake can be found here or by Dolciricette variant with pineapple.

Ingredients For the pastry: 150 gr
. flour, 50 gr. peeled almonds, 100 gr. sugar, 100 gr. butter, 2 egg yolks, a pinch of salt, the grated rind of one lemon untreated.
Ingredients for filling:
3 egg yolks, 100 gr. sugar, 60 gr. flour, 500 ml. milk, 50 gr. soft butter, the grated rind of half an orange left untreated.
for decoration Ingredients:
sponge ready, 60 gr. sugar, 60 ml. of white wine.
Preparation: Sauté butter
into pieces for at least 30 minutes, with finely chopped almonds 30 gr. sugar, sift the flour with a pinch of salt, add the ground almonds and mix together. Form a fountain in the center and put 70 gr. sugar, 2 egg yolks, the grated rind of lemon and butter, all worked rapidly, without heating too much dough with your hands, form a loaf and place it in the fridge wrapped in plastic wrap for about an hour.
For the filling: In a saucepan put the egg yolks with the sugar and stir until it is puffy and fluffy, built little by little the flour, stirring constantly and add the milk little by little. Put the pan on the stove over moderate heat and stir with a wooden spoon, turn in the same direction up to thicken the cream. Remove from heat, add the grated rind, soft butter and mix well, allow to cool the cream, stirring occasionally to avoid formation of a thin layer on the surface.
Grease and flour a 24 cm tart. in diameter, take the dough pastry from refrigerator and roll out with rolling pin on a sheet of parchment paper (if you need help yourself with a bit of flour) and forms a disk with the help of the sheet with parchment, turn it over in the mold, remove the paper, place the dough on the edges and prick with a fork the bottom and sides of dough. Pour the cream into the pastry shell prepared, level surface and bake in preheated oven at 180 degrees for 30 minutes. Baked the tart and let cool.
careful, because this is the most sensitive, with the help of a tilt tray and place the tart on a serving dish with the cream to the top.
Cut the cake into small cubes. In a pan melt the sugar with the white wine and let it thicken. Obtained with the caramel brush the crust and sprinkle with the diced sponge cake, then sprinkle with icing sugar.