Wedding Church Scrolls

Carrot tart Strawberries with Shortbread Cocoa and Seal Award! Homemade Bounty

With Nino have a seal too! :)
Nino thank you, I'm happy to receive this award from you!
I received two more awards, one from another and from Cannelle Sara, I'm very happy, thank you too! :)

Many of my favorite blogs have already been awarded. I prize Daniela and Roxy with the same motivation: why are some of the blog where I am going to browse all nicely morning! :-)

The creators of The Pride Seal Award 2008 are: Mauro, Michele , Nando .

Ingredients For the pastry:
240 gr. flour, 130 gr. of butter, 1 egg, 100 gr. caster sugar or icing, 15 oz. cocoa powder, 1 teaspoon of vanilla extract.
Ingredients for cream:
2 egg yolks, 50 gr. sugar, 40 gr. flour, 250 ml. milk, rind of half a lemon whole untreated (The yellow part only) 1 teaspoon grated lemon peel.
350 gr. mascarpone cheese, 60 gr. icing sugar, 100 gr. strawberry jam or 50 oz. of melted dark chocolate.
Ingredients for the topping:
700-800 gr. fresh strawberries, a bag of jelly cake.
Preparation:
worked quickly the ingredients for the pastry, make a loaf, wrap in plastic wrap and refrigerate for 30 minutes.
For the custard: in a saucepan Cream i tuorli con lo zucchero, unite a poco a poco la farina setacciata e continuando a mescolare aggiungete il latte a filo e la scorza di limone, mettete il tegame sul fuoco a fiamma moderata e mescolate con un cucchiaio di legno rigirando sempre nello stesso verso fino a far addensare la crema. Togliete la crema dal fuoco, eliminate la scorza di limone, unite il cucchiaino di scorza di limone grattugiata e fatela raffreddare, mescolate la crema di tanto in tanto per evitare che si formi la pellicina in superficie. Riprendete la pasta frolla dal frigo e stendetela con il mattarello su un foglio di carta forno, imburrate e infarinate una teglia per crostate di 26 cm. circa di diametro e foderatela con il disco di pasta frolla. Punzecchiate il fondo with a fork, cover the dough with a sheet of baking paper and fill with dried beans or rice. Bake in preheated oven at 200 degrees for 15 minutes, remove from oven, remove paper and beans and put in oven for another 5 minutes, and then sfornatela lascietela cool. Beat the mascarpone with the icing sugar, add the cold custard and mix well. Warm the strawberry jam and sprinkle the bottom of the tart (or spalmetela with melted chocolate and allow to solidify), pour into the prepared filling and level the surface. Wash the strawberries and drain well, remove the stalk, cut in half and arrange them in concentric circles on the tart, or decorate to your liking. Prepare gelatin by reading the instructions on the package and pour it evenly over strawberries. Then put the tart in the refrigerator.