Time: 1 ora e 30 minuti più riposo
Difficulty: Facile

Ingredients for 8 people:
280 g Molino Dallagiovanna Gluten-free short pastry mix
20 g gluten-free oat flour
180 g of butter
140 g of granulated sugar
1 egg
4 egg yolks
the grated rind of an untreated orange
a pinch of salt
gluten-free sugar gluten-free rice flour very fine for the dusting without gluten

For the cream with grappa
500 g of fresh milk
30 g grappa
4 egg yolks
130 g of sugar
55 g of cornstarch gluten free
The peel of an orange
150 g raspberries
100 g blueberries
150 g strawberries
1 peach nut

Procedure
Arrange gluten-free flours with fountain on the work surface; put the sugar, eggs and egg yolks in the center, the butter divided into small pieces and the rind an orange and mix well, incorporating the gluten-free flour gradually.
Gently knead to obtain a homogeneous mixture and let it rest for about 30/45 minutes in the refrigerator, wrapped with kitchen foil.
Pour the milk and the schnapps in a saucepan and bring to about 75 ° C(on a sweet flame it is about 3-4 minutes). Work with the electric whisk the egg yolks in a bowl with the sugar; add the starch and continue to work until you get a frothy mixture. Pour in the milk, stirring constantly with a whisk by hand and mix well.Transfer the mixture back into the saucepan, put it on the stove and bring it to a temperature of about 80 ° C(the cream at this temperature does not stick, in terms of time corresponds to about 4 minutes on a gentle flame), then turn off the heat and transfer the cream into a low and wide pan; level the surface, cover with kitchen foil and let it rest in the fridge for 1 hour.
Take back the pastry and work it on a cutting board with the shortcrust mixture; with the rolling pin roll out the dough to a thickness of about 0.8 mm, grease the pan with butter and sprinkle with gluten-free rice flour. Cover the pan with the pastry and pierce the fork with a fork. bottom, remove excess dough from the edges.
Heat the oven to 180 ° and when it is hot, cook the pie for about 20 minutes; at the end of cooking remove the pan from the oven and let it cool for about an hour.
Take a sac-a-poche with a drop-shaped nozzle and fill it with cream; stuff the base of the tart and stuffed with fruit as pictured.