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Per preparare la pasta frolla: sabbiare 190 g di burro con 125 g di zucchero a velo e 50 g di farina di mandorle, aggiungere 1 g di sale, 3 tuorli e da ultimo 310 g di farina bianca. Miscelare fino a che sono sparite tutte le tracce di farina. Mettere in frigo per almeno 2 ore.
Stendere la pasta e rivestire una tortiera del diametro di 18 cm e con i bordi alti 4 cm.
Per preparare il ripieno di zucchero di canna grezzo: in una pentola sciogliere 250 g di zucchero di canna con 135 g glucosio, aggiungere 370 g di doppia panna e 112 g burro fuso; mischiare fino a ottenere una crema brillante e liscia, versare sul fondo di pasta frolla e cuocere in forno a 170°C per 20-25 minuti.
Lasciare raffreddare prima di togliere dallo stampo; spolverizzare il bordo di zucchero a velo prima di servire.
Antichi saperi
RSI Food 18.02.2016, 16:55
Ricette in breve 18.02.2016
RSI Food 19.02.2016, 09:14
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