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Ingredients
For 1 Batch(es)
For the Prosecco pastry cream:
- 1 3/4 cups + 2 tablespoons whole milk
- 1 3/4 cups + 2 tablespoons Prosecco or Spumante
- 1/2 cup heavy cream
- 1 1/2 cups granulated sugar
- 3/4 cup cornstarch
- 1 packet Vanillina powder or 1 teaspoon vanilla extract
- 10 large egg yolks
- fresh berries to decorate
For crust:
- 12 ounces Zuppalatte cookies, you can also use Grahm crackers or nilla wafers
- 1 1/2 sticks unsalted butter, melted
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Directions
- Get the Products/Ingredients needed for theis Recipe HERE!
- To make the Prosecco cream:
- In a medium sized saucepan combine the milk, Prosecco, heavy cream, sugar, cornstarch, vanilla, and egg yolks.
- Whisk all the ingredients together until smooth. Turn the flame onto medium low and whisk continuously until the mixture begins to thicken, about 15 minutes.
- Once the cream can coat the back of a spoon remove from heat. Strain any lumps if necessary and press plastic wrap directly into the cream to prevent a skin from forming.
- Cool to room temperature before using.
- To make the crust:
- In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
- In a bowl, add the melted butter to the crumbs and form a paste. Press into and 11 inch loose bottom tart pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
- Place the tart in the fridge to chill for at least 30 minutes.
- Spread the filling into the crust and smooth with a spatula. Decorate with fresh berries.
- Chill for at least 2 hours or overnight.
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