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Crostata con marmellata e meringa (torta slava)

L’orsetta Polly consiglia

La crostata con marmellata e meringa, meglio conosciuta come Torta Slava, è il dolce più delizioso che c’è. Un guscio friabile di pasta frolla, ripieno di marmellata e ricoperto da una golosa meringa. Ogni morso sarà una piacevole sorpresa che si scioglierà letteralmente in bocca e che non vi farà smettere di dire: ” mmmhh che buona!”.

Tre strati ben distinti di dolcezza che piace tanto anche ai bambini. Spolverata con abbondante zucchero a velo e tagliata a quadrotti è perfetta da servire come dessert, come merenda o da portare a casa di amici e parenti.

Ricetta facile, con pochi ingredienti genuini ma dal risultato eccezionale. Consiglio di preparare in anticipo la pasta frolla in modo da averla già pronta. Io ho usato la marmellata di mirtilli perché mi piace molto. Il contrasto tra la dolce acidità dei mirtilli insieme alla dolcezza travolgente della meringa è un binomio perfetto.

Baci Georgiana

 

Procedimento di preparazione della pasta frolla

  • in un minipimer versare la farina 00 e il burro freddo da frigorifero tagliato a dadini. Frullare velocemente per qualche secondo poi spegnere e frullare nuovamente. Fare questa operazione diverse volte in modo da evitare di riscaldare troppo il burro. L’impasto ottenuto sarà molto granuloso
  • aggiungere anche lo zucchero a velo e frullare nuovamente. Bisogna ottenere una consistenza simile alla sabbia

  • aggiungere 1 uovo leggermente sbattuto con un pizzico di sale e frullare ancora.
  • togliere le lame del minipimer e continuare ad impastare a mano finché non si amalgama bene tutto
  • fare un panetto basso e largo, avvolgerlo nella pellicola trasparente e lasciarlo riposare in frigo per 2-3 ore o anche una notte intera

Procedimento di preparazione della meringa

  • mettere in un ampio recipiente gli albumi che devono essere rigorosamente a temperatura ambiente altrimenti non si monteranno
  • aggiungere 2 gocce di succo di limone. Questo trucchetto aiuterà gli albumi a montare meglio. Il famoso pizzico di sale non serve a nulla, è solo una leggenda metropolitana
  • iniziare a montare gli albumi con la frusta elettrica
  • gradualmente aggiungere anche lo zucchero a velo
  • continuare a montare per diversi minuti finché la meringa non è ben ferma. Se capovolgendo il recipiente rimane ferma senza cadere è pronta 🙂

  • la meringa è pronta

  • stendere la frolla a 5 mm di spessore, foderare una teglia di circa 25 x 25 cm e forare la base con una forchetta. Questa operazione è necessaria per evitare che si gonfi in cottura. NB: La pasta frolla avanzata può essere utilizzata per fare dei biscotti oppure si può conservare in congelatore (avvolta nella pellicola trasparente) per circa 1 mese
  • stendere uno strato di marmellata (per gusto personale ho scelto quella ai mirtilli)
  • stendere molto delicatamente anche la meringa

  • fare uno strato uniforme di meringa
  • cuocere la torta in forno già caldo, nella parte più bassa del forno, a 170 gradi per circa 30 minuti. La meringa deve assumere un colore caramellato. Lasciare la crostata nel forno spento con lo sportello semi aperto per altri 5 minuti e poi sfornare
  • far freddare bene, spolverizzarla di zucchero a velo e poi tagliarla a quadrati

 L’orsetta Polly vi augura buon appetito! 🙂

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