![]() Whisk whipped cream with sugar and pipe onto the blueberries. Brush blueberries with the heated apricot jam. Pipe the pastry cream on top, the place the blueberries on top of that. Once the pastry base has cooled, assemble the tart.Pour back into the saucepan and bring back to a boil while stirring continuously until the mixture starts to thicken. Bring vanilla milk to a boil, take off the heat and pour into the egg mixture while whisking. Mix the egg yolk, sugar, cornstarch and 2 tablespoons of the vanilla milk in a bowl. To make the pastry cream, mix vanilla seeds and milk in a saucepan.Once baked, immediately remove baking ring and leave to cool. Spread frangipane on the pastry, leaving a 1,5 cm border. Rich graham cracker crust, filled with tart key lime filling, drizzled with creamy white chocolate, and garnished with fresh blueberries and tangy lime zest. Make the frangipane by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture. Place pastry on baking sheet and place baking ring around it. Cut out the tart shape with the baking ring. Wrap in clingfilm and chill for at least 60 mins. For the dough, put the flour, baking powder, butter, sugars, egg yolk, cardamom and salt in a bowl and knead into a dough.Tools: baking ring (round or “slipper” shape), baking sheet lined with baking parchment, pastry brush Serve this tart on the day wíth the pastry cream, alternatively the base could keep for a few days without the pastry cream. Is it weird that I thought Veruca looked quite tasty as a blueberry? And that I wanted to drink all the blueberry juice that had to have come out of her? I love Roald Dahl’s books so much, together with J.K. Topped off with pastry cream, fresh blueberries and whipped cream it’s gorgeous.īlueberries always make me think of Veruca Salt from Charlie and the Chocolate Factory (book and the ORIGINAL movie, come on people )). I added a bit of cardamom to the dough but you could go for lemon zest as well. The pastry of this tart is really lovely and short, it’s a “pâte breton”, filled with frangipane it’s absolutely perfect. I think it’ll be about 18-20 cm in diameter baked in a round ring. Of course you can bake these in a round baking ring if you don’t have this shape. It’s a shape we have here in the Netherlands called a “slof” – a slipper. You might notice the interesting shape of this tart. But with summery weather comes cheap(er) berries! Blueberries were on sale this week so I thought I might bake some stuff with those lil juicy buggers. It’s about 24C and we have a lovely breeze – perfect weather in my opinion, as long as I don’t have to sit directly in the sun (I’m so white people mistake me for a milk bottle). It’s finally summery here in the Netherlands! Yesterday was the first day of the year I went outside without a coat and didn’t freeze to death.
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