By Chef Rossella Rago, Cooking with Nonna

Ingredients

For 1 Batch(es)

For the Prosecco pastry cream:

• 1 3/4 cups + 2 tablespoons whole milk
• 1 3/4 cups + 2 tablespoons Prosecco or Spumante
• 1/2 cup heavy cream
• 1 1/2 cups granulated sugar
• 3/4 cup cornstarch
• 1 packet Vanillina powder or 1 teaspoon vanilla extract
• 10 large egg yolks
• fresh berries to decorate

For the crust:

• 12 ounces Zuppalatte cookies, you can also use Graham crackers or Nilla wafers
• 1 1/2 sticks unsalted butter, melted
• Click here to view/print Rossella’s No-Bake Prosecco Pastry Cream Tart.

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