Crema di Panna 1889 (new for 2021) is produced using 100% Italian cream with the addition of live milk ferments, which aid digestion. With a fat content of 25%, it's ideal for all ice-cream and pastry cooking, but finds its perfect home in cheesecakes, custards and fillings.
CREMA DI PANNA 1889 TART
1 round sheet of pate brisée, diameter 28-30 cm, 200 g eggs, zest of 1 lemon, 180 g sugar, 40 g cornflour, 1 vanilla pod, 5 g salt, 600 g Crema di Panna 1889.
Place the pastry in a tart case with a removable base and a diameter of approx 24 cm. Prick with a fork and refrigerate.
FOR THE FILLING
In a large bowl place the Crema di Panna 1889, the egg yolks, the grated zest of an unwaxed lemon, the vanilla, cornflour and salt. Mix with an electric whisk or food processor until the mixture is smooth and creamy.
In a separate bowl, whisk the egg whites with the sugar. The whites should be glossy, in other words not in peaks but still soft and creamy. Fold the egg mixture into the creamed ingredients, mixing gently from bottom to top. Pour the result into the pastry case, filling it to three-quarters its height. Cook in a static oven at 180°C for approximately 45 minutes, until the surface is golden. Remove from the oven and leave to cool for at least half an hour: your 1889 tart can be served warm or cold. You can garnish it with blueberry compote, honey or your favourite preserve!
600 g Burro 1889
250 glicing sugar
1/2 vanilla pod
200 g half-and-half sugar and ground hazelnuts
10 g salt
160 g eggs
1150 g '00' flour
Knead together the butter, sugar, vanilla and hazelnut mixture.
840 g Crema di Panna 1889
435 g sugar
420 g Burro 1889
550 g whole eggs
Mix the butter and cheese, then add the sugar and finally the eggs. Cook at 180°C for 25-20 minutes