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Gateau basque au Rhum Saint James ...

23 Mai 2012 , Rédigé par Amourdupain Publié dans #Pâtisseries

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Foncer une tourtière avec une pâte sablée aux amandes :

510gr de farine

340 gr de beurre

340 gr de sucre semoule

1/2 sachet de levure chimique

30g de poudre d'amandes brutes

1 pincée de sel

30 gr de rhum Saint James

 

Garnir avec  la crème suivante :

500gr de crème pâtissière froide

30 gr de Rhum Saint James

100gr de poudre d'amandes blanchies

 

Poser un disque de pâte sablée sur le dessus , découper le pourtour , dorer et rayer à la fourchette

cuisson 180° pendant une demi-heure environ , a déguster bien froid !!

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