Today i’m back with a recipe for a delicious nutella tart with semolina…Wait…Semolina…Really? The first time I read the ingredients of the cake, I was stunned to see that the cream was prepared using the semolina. This ingredient reminded me of my childhood, of the baby food that I prepared for my children and  it seemed far-fetched as an ingredient for a cream! Anyway I tried it and I have to say the result was amazing.

And now…LIGHT THE FIRES!

INGREDIENTS:

For the tarte:

- 300 g flour

- 150 g butter

- 120 g sugar

- 1 egg

- grated lemon zest

- 1 pinch of salt

For the cream:

- 1 lt milk

-100 g semolina

- a pinch of salt

- 200 g sugar

- 50 g butter

- 2 eggs

- 1 packet of vanillin

- grated lemon zest

- nutella

WEAR THE APRON, WASH YOUR HANDS…LET’S GET STARTED!

- To make a good pastry put the flour on the work surface and make a well in the center. In the hole put the butter into small pieces and begin rubbing it into the flour quickly using your fingertips.

- Add the egg, sugar, lemon zest, a pinch of salt and continue to work quickly to obtain a smooth dough.

- Form a ball and wrap it in plastic wrap and refrigerate for about half an hour.

- Now let’s  prepare the cream. Put he milk and the semolina in a pot to boil.

- When they’ll  boil, remove the pot from heat and add the butter, sugar, the yolks and the two whipped egg whites, vanillin and lemon zest.

- Take the pastry and roll it between two sheets of baking paper ( that’s a trick to keep it from stick).

- Line the mold, fill it with the cream  and bake for one hour at 180 °.

- Let the tart cool and spread Nutella on the top using a spatula.

- Put in the fridge for about three hours. For this type of cakes I always recommend  to prepare them in the morning to the evening and vice versa.

 

Et voila’! Enjoy!