# @giallolovesitaly on TikTok - **Type:** Video - **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7436421599974133014 - **Gondola URL:** https://gondola.cc/posts/72696519-giallolovesitaly-tiktok - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b72efbb2fd.jpg - **Posted:** 2024-11-12T15:53:50.000+00:00 - **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly ## Caption Classic crostata vs Fusion crostata: are you ready to choose your fav? Picking between these two great classics won't be easy. Watch the video and let us know which one you liked best in the comments ✨🔥 @Rosy Chin @daniele rossi @Caputo Flour #adv For classic crostata Ingredients: For the Tart Crust 2 1/2 cups gluten-free flour (300 g), preferably Caputo brand 2/3 cup cold butter, cubed (150 g) 1/2 cup sugar (100 g) 1 large egg + 1 egg yolk Grated zest of 1 lemon For the Filling 1 1/4 to 1 1/2 cups apricot jam (300-350 g) Instructions: Prepare the Tart Crust: In a large bowl, combine the gluten-free flour, sugar, and grated lemon zest. Add the cold butter cubes, and using your fingers, quickly mix until the texture is sandy. Add the whole egg and yolk, blending until the dough comes together smoothly. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat and Prepare the Tart Pan: Preheat your oven to 350°F (180°C). Grease a 22-24 cm tart pan. Roll Out the Dough: On a surface lightly dusted with gluten-free flour, roll out the dough. Fit it into the prepared tart pan, trimming the excess. Reserve the leftover dough for making lattice strips. Assemble the Tart: Spread the apricot jam evenly over the tart base. Roll out the reserved dough and cut into strips, arranging them over the jam in a lattice pattern. Bake: Bake at 350°F (180°C) for 30-35 minutes, or until the tart is golden brown. Remove from oven and allow to cool completely before serving. For the fusion crostata Ingredients: For the Tart Crust 2 cups gluten-free flour (250 g) 7 tablespoons butter (100 g) 1/2 cup sugar (110 g) 1 large egg 1 teaspoon lime zest For the Coconut Milk Cream 1 cup coconut milk (250 ml) 1/4 cup sugar (50 g) 1/4 cup potato starch (30 g) 3 1/2 tablespoons lime juice with ginger and mint, mixed (50 ml) For Decoration Shredded or flaked coconut, to taste 1 lime, thinly sliced Fresh mint leaves, to taste Fresh blackberries, to taste Fresh ginger root, finely grated Gelatin spray for coating the tart and fruit Instructions: Prepare the Tart Crust: Combine the gluten-free flour and butter in a bowl, mixing until the texture is crumbly. Add the sugar and egg, continuing to mix until smooth. Add the lime zest, then shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Make the Coconut Milk Cream: In a small saucepan, heat the coconut milk and sugar until it begins to boil. In a separate bowl, dissolve the potato starch in the lime, ginger, and mint juice. Slowly add this mixture to the boiling coconut milk, stirring continuously until thickened into a cream. Let the cream cool. Assemble and Bake the Tart Crust: Preheat the oven to 350°F (180°C). Grease a 20 cm tart pan or coat it with non-stick spray. Roll out the dough to about 1/4 inch (0.5 cm) thickness and press it into the pan, trimming any excess. Prick the crust with a fork, fill with dry beans to weigh it down, and bake for 20 minutes. Remove the beans and bake for another 10 minutes. Remove from oven and allow the crust to cool. Fill the Tart: Once the crust is cool, pipe the coconut milk cream into the tart using a piping bag, creating small peaks. Decorate: Top with lime slices, blackberries, fresh mint leaves, grated ginger, and shredded or flaked coconut. Finish with a light coating of gelatin spray to give the fruit a glossy finish. #gialloLovesItaly #adv #MulinoCaputo #CaputoFlour #crostata #pie #italianfood ## Stats - **Views:** 136,523 - **Likes:** 1,668 - **Shares:** 14 - **Comments:** 8 ## Tags adv, mulinocaputo, giallolovesitaly, crostata, pie, italianfood, caputoflour --- Copyright (c) Gondola