Raspberry, strawberry and almond cream tart

Instructions

FIRST DAY

Make pâte sucrée.

1. Grate butter, set aside.
2. In a big bowl add pastry flour with grated butter and salt. Mix between your hands until combined. Texture must be grainy.
3. Add muscovado sugar, egg and mix lightly.
4. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.
5. Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic. We can see how to make it in this video.
6. Once the dough is homogenous, roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.
7. Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Bake the pastry.

1. Remove teflon sheets and place the pastry over a parchment.
2. Helping with the ring pastry, cut the base and let sit without remove the ring.
3. Using the small ring, cut in the middle of the cake and remove the inner disc. Put the small ring back in the middle.
4. Cut strips, bit higher than the ring height, and place around the base. You must to cut several strips to cover the tart sides. Press which each other to join the ends the strips.
5. Remove the excess of pastry with a knife to have a perfect edge.
6. Tap the base with a fork. Refrigerate for 30-40 minutes.
   
7. Preheat oven 345ºF.
8. Remove from the fridge, line pastry with baking paper and fill with ceramic pie weights or uncooked beans.
9. Bake for 15-20 minutes.
10. Remove ceramic pie weights and bake for 5 minutes more.
11. Remove from the oven, with care, and let cool.

Make almond cream.

1. In the bowl of the Kitchen Aid, or a kneader/ bowl with electric whisk that you have at home, add the butter along with the sugar, ground almonds and cornstarch.
2. Mix with the help of the flat beater at speed 1 until you obtain a homogeneous cream with a smooth texture.
3. Add the egg and the rum and mix again until all the ingredients are completely integrated.

Bake almond cream.

1. Preheat the oven to 345ºF (175ºC).
2. Fill the base of the tart with the almond cream, leaving a few millimetres without reaching the edge of the dough. We can do it with a pastry bag or pouring and spreading with a spatula.
3. Bake at medium height for 20 minutes, it will take a light golden color.
4. Remove and let cool completely.
   

Make panna cotta.

1.  In a small bowl, pour the milk and sprinkle the gelatin powder. Leave it to hydrate for 5 minutes.
2. In a pan pour the cream and add the honey, stir, place over medium low heat and leave until simmer.
3. Pour this mixture over the milk with gelatin, stir until completely homogenized.
4. Add the crème fraîche and mix again until obtaining a smooth and homogeneous mixture.
5. Ladle the mixture in the silicon mold and place in the fridge overnight.
6. The next morning, place it in the freezer for 3 hours. This step will make it easier to demould without breaking it.
   

SECOND DAY

Make the raspberry cream.

1. In a metal bowl, previously cooled in the freezer, add the mascarpone together with the raspberry jam.
2. Beat with electric whisk until a smooth and homogeneous mixture is obtained.
3. Pour the cream, very cold, and whisk again. You will notice that the cream will begin to acquire consistency and volume. This is because the cream will be whipped, so be careful not to exceed the whipping time so that it is not cut and lowered.
4. Refrigerate for 30 minutes before placing it on the tart.

Decorate.

1. Using a spatula, spread the raspberry cream over the entire surface of the tart. We will try to give it a uniform finish over the entire surface.
   
2. Unmold the panna cotta and place it on top of the cake.
3. Decorate with raspberries, strawberries cut into quarters and somesmall basil leaves.
4. Finally, put a little raspberry jam in a pastry bag with a filling tip and fill the inside of some of the raspberries.
5. Serve.
   

Notes

• The tart is made in a (24.5 cm diameter) 9,6 inches ring pastry.
• I do not have muscovado sugar, can I use panela? Yes, you can use panela. I like, whenever possible in an elaboration, to use unrefined sugar like the muscovado sugar. If you do not have this or another similar, you can use brown sugar (although it is tinted sugar …) or white sugar.
  
• You can omit the rum in the almond cream if you wish or replace it with another liqueur that you like.
• To obtain the exact amount of egg required by the recipe, beat one egg in a bowl and pour until you have the amount you need.
• Mascarpone can be substituted by cream cheese or even to elaborate it only with cream and jam of raspberry if you wish it.
  
• The panna cotta can be presented in the molds of your choice. In my case, I've left you that suggestion of presentation. Remember to freeze it for easy demolding.
• Preservation: We can keep it refrigerated in an airtight container for 3-4 days.
  

Archivado en

• Almonds
• Basil
• Breakfast
• Raspberry
• Strawberry