English 
Italian 
Corn tart, filled with blueberries and lemon cream
Here is another delicious recipe prepared by our trusted pastry chef @ladolcepeonia.
DIFFICULTY: MEDIUM
INGREDIENTS AND PROCEDURE (for a cake diameter of 20 cm, 6-8 portions)
For the corn shortcrust pastry
150 gr of flour type “0”
100 gr of corn flour
160 gr of butter at room temperature
120 gr of granulated sugar
50 gr of eggs (one medium egg) at room temperature
15 gr of egg yolks at room temperature
4 gr of baking soda (one teaspoon)
1/2 teaspoon of fleur de sel
the zest of 1/2 lemon.
Work butter, sugar, salt and lemon zest together. Add the egg and yolks, beaten together, a little at a time. Finally, combine the two flours and baking soda, add to the mixture and knead the dough, without working it too much. Flatten the dough and wrap it in cling film. Let it rest in the fridge for at least 4 hours (or prepare it the day before).
For the white lemon cream
400 gr of milk
90 gr of granulated sugar
25 gr of corn starch
the zest of 1 lemon
Mix sugar and starch. Heat the milk and use a little to dissolve the powders. Add them to the remaining milk and cook until thick, being careful not to let the cream stick.
Turn off the heat, add the lemon zest, mix well and pour the cream into a tray, covering it with cling film. Cool well in the fridge.
For the cake
200 gr of wild blueberries compote
1 beaten egg and a pinch of salt for brushing
Grease a springform pan or a 20 cm diameter ring. Cover it with a layer of dough, keeping the edge high. Work it with a cold instrument, to maintain the softness. Fill the base with a layer of blueberries compote and one of lemon cream.
Cover with a second disc of shortcrust, closing the edges well. Brush the cake with a beaten egg. Let it rest in the fridge for 15 minutes. Pre-heat the oven to 180° C. Brush the cake a second time and decorate it with the tip of a small knife, without cutting the dough too deeply.
Cook for about 40 minutes. Let it cool before turning the cake out of the pan.
Important: Both the dough and the cream must be very cold when composing the cake.