FROLLINI CON CREMA DI CACHI
PASTA FROLLA: 220 gr di farina 00
50 gr di farina d nocciole
150 gr di burro
100 gr di zucchero semolato
25 grams of egg yolk
25 grams of milk
1 teaspoon honey
salt
CREAM PERSIMMON:
3 ripe persimmons
1 tablespoon of sugar cane
grated lemon peel
a little lemon juice
PREPARATION:
mix the ingredients for the pastry, make a loaf 30 minutes in the fridge and put to rest .. Meanwhile prepare the cream persimmon .... put in a pot only the pulp of persimmon, a tablespoon of brown sugar and lemon zest ... cook for about 10 minutes, let cool and blend to make this cream .. add a few drops of lemon juice .. . resume the pastry, roll out the dough and cut with pastry rings of the disks and line of non-stick molds ... cook the molds for about 10 minutes in oven at 180 degrees ... at this point to pull the base of shortbread pastry from the molds and sprinkle with powdered sugar .... fill the shells with the cream of khaki, garnish with a few almonds and put in the oven for another 5 minutes.