This desert is very simple to prepare (noooo, I certainly didn’t do the puff pastry myself! maybe another time….). You have to blind-bake (like blind-baking and I aren’t really friends, but I won this time) the pastry first and then add the vanilla cream and the fresh raspberries on top.
- puff pastry
- vanilla paste
- some beans
- blind bake the puff pastry and let it cool;
- prepare a thick vanilla sauce mixing milk, eggs, flour and adding sugar and vanilla paste;
- let it cool completely (that’s what I didn’t do.. :-/) and spread on the top of the crostata;
- add the fresh raspberries and serve immediately (otherwise the crostata will go all mushy).