Ingredients for 4 people

For the tartlet:

• 250 g of saffron flour
• 80 g of sugar
• 2 eggs
• 100 g of butter
• 1 untreated lemon
• a pinch of salt

For the cheese custard

-6 yolks
-150gr. Of sugar
-400gr of whole milk
-100g of fresh cream
-20g of corn starch
-20g of rice starch
-200gr boot
-Dark chocolate to taste.
-Truffle to taste.

Method

To make the tartlet:

1. In a planetary mixer, add the butter at room temperature, mix it with the sugar and a pinch of salt
2. Add the saffron flour and lemon zest. Keep going to knead
3. Also add the eggs and continue mixing
4. Transfer the dough to a clean and floured work surface and mix well with your hands
5. Form a loaf, wrap it in cling film
6. Let it rest for a couple of hours in the refrigerator
7. Then, roll out the dough and place it in the desired molds
8. Prick it at the base with a fork
9. Put some beans on the bottom of each tartlet
10. Cook at 170 ° C for about 30 minutes

For the cream:

1. Put the egg yolks, vanilla and sugar in a bowl and whisk them with a whisk
2. Then add the corn starch and rice flour and mix them with composed of eggs.
3. Put the milk, cream and vanilla essence in a saucepan nice roomy. When the milk has reached a boil, add the mixture of eggs and flour.
4. Without stirring, wait for the egg to be incorporated into the milk.
5. Then quickly mix the cream with a whisk and turn off the heat.
6. Immediately pour the custard into a bowl, cover it with transparent film, placing the film in contact on the cream and let it cool. Once cooled, add the mascarpone and mix well.
7. On a serving plate lay the tartlet and with a sac à a few fill the tartlet with the cheese custard in fine garnished with slices of white truffle and dark chocolate grated.

We thank the chef Giuseppe Francesco Luci for making it.

Buy  your truffles or truffle products here to make your recipe!

If you wish to view the other recipes, here is the appropriate section.