ItalianPastry
Tart with Almond Pastry Cream, Chantilly and Plums
by Giallozafferano · 2.9M subscribers on YouTube
Indulgent like few others, surprising to the eye and palate, sweetness without comparison: it will be love at first sight for this crostata. A buttery almond shortcrust filled with velvety almond pastry cream, fresh plums, and a light vanilla chantilly, topped with crunchy almonds.
- Difficulty
- medium
Ingredients
16 items- FlourFor the shortcrust
- Potato StarchPotato starch, for the shortcrust
- Powdered SugarPowdered sugar, for the shortcrust
- Almond Flour(optional) — Can be replaced with plain flour; adds almond flavour
- ButterCold, for the shortcrust
- 1 pcsEggMedium egg, for the shortcrust
- MilkFor the pastry cream
- Fresh CreamUsed in pastry cream and chantilly
- Vanilla BeanFor the pastry cream, use both seeds and pod
- Egg YolksEgg yolks, for the pastry cream
- SugarUsed in pastry cream and chantilly (10% of cream weight for chantilly)
- Corn StarchCornstarch, for the pastry cream
- MarzapaneMarzipan, added to the cream at the end
- SusinePlums, for filling and decoration
- AlmondsWhole almonds, sliced lengthwise, for decoration
- Foglioline di Origano(optional) — Oregano leaves, for garnish
Method
- For the shortcrust: In a stand mixer bowl combine flour, potato starch, powdered sugar and almond flour. Add cold butter and mix with the paddle attachment until sandy. Add the egg and mix briefly until just combined. Do not overheat the dough.
- Shape the dough into a square packet on a sheet of parchment paper, wrap well and refrigerate for 30 minutes.
- Roll out the chilled dough on a floured surface to a thickness of about 3–4 mm. Using a tart ring, cut out a base. With a knife, cut strips for the border.
- Transfer the base onto a baking tray lined with a silicone mat or parchment paper. Attach the dough strips to form the border, trim the edges and prick the base with a fork. Refrigerate for another 30 minutes.
- Preheat the oven to 175°C (347°F). Bake the tart shell for 25–30 minutes until golden. Let it cool completely.
- For the almond pastry cream: In a saucepan, combine milk and cream. Add the vanilla bean (both seeds and pod). Bring to a boil. Meanwhile, in a bowl whisk egg yolks with sugar and cornstarch.
- Once the milk mixture is boiling, remove the vanilla pod. Pour the hot milk into the egg mixture, whisking constantly. Return everything to the saucepan and cook over medium heat, stirring, until the cream thickens.
- When the cream is almost ready, add the marzipan and stir until fully dissolved. Transfer the cream to a shallow bowl, cover with plastic wrap (touching the surface) and refrigerate until cold.
- Prepare the plums: Cut them in half, remove the pits. Slice some plums for decoration into thin wedges; dice the remaining plums into small cubes.
- For the chantilly: In a chilled bowl, whip cold cream with sugar (10% of the cream weight by rule) and vanilla until semi-whipped. Transfer to a piping bag.
- Assembly: Spread the cold almond pastry cream over the cooled tart base. Scatter the diced plums evenly on top and gently level the surface.
- Pipe the chantilly cream over the plum layer in a decorative pattern. Garnish with the sliced plums, whole or sliced almonds, and a few oregano leaves.
- Serve immediately or refrigerate until ready to serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
