Venus of Savignano dessert

Type of recipe: Desserts

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Preparation method:

Mix together the flour, sugar and butter in a bowl. Add the egg and knead to obtain a smooth, uniform pastry. Chill in the fridge for about 1 hour then roll out until it is about 2mm thick. Butter the individual moulds and line with the shortcrust pastry. Add the chopped almonds, cherries and Sassolino, respectively, and finally the confectioner’s custard (at room temperature). Cover each mould with the remaining pastry. Brush with a little egg yolk. Bake for 15 minutes at 180°C.

Preparation method:

Mix together the flour, sugar and butter in a bowl. Add the egg and knead to obtain a smooth, uniform pastry. Chill in the fridge for about 1 hour then roll out until it is about 2mm thick. Butter the individual moulds and line with the shortcrust pastry. Add the chopped almonds, cherries and Sassolino, respectively, and finally the confectioner’s custard (at room temperature). Cover each mould with the remaining pastry. Brush with a little egg yolk. Bake for 15 minutes at 180°C. <<<