{"id":25217,"date":"2021-10-09T17:05:27","date_gmt":"2021-10-09T15:05:27","guid":{"rendered":"https:\/\/bake-street.com\/?p=25217"},"modified":"2026-04-08T12:25:46","modified_gmt":"2026-04-08T10:25:46","slug":"fhoghair-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/fhoghair-tart\/","title":{"rendered":"Fhoghair Tart"},"content":{"rendered":"

This year I’m in the autumn mood and I only want to prepare recipes with seasonal products. What’s more, this year I’m making more recipes with pumpkin than ever before. But I can’t help it… I really like it and I enjoy working with it. Today I’m sharing with you a cake that is a fusion of ideas and creations I’ve seen, which I’ve decided to call Fhoghair Tart<\/strong>.<\/p>\n

What a lovely name, isn’t it? The magic of Google Translate. You want to call your creation an autumn cake, but you don’t want to use that word (because you’ve used it on a cake before<\/a>). So you search for the same word in other languages and suddenly you click on Scottish Gaelic, and you fall in love. So that’s how this cake got its name.<\/p>\n

Many times naming a product involves a more captivating and magical process, but on this occasion it was quite fluid and natural.<\/p>\n

<\/p>\n

\"Fhoghair <\/picture><\/div>\n
Making Fhoghair tart.<\/h5>\n

A few weeks ago I saw a cake that I really liked. I’m making a brief digression because I don’t know if it’s correct to call it a tart, it’s possible that this preparation is more of a cake. In English it would be “pie” or “tart” instead of “cake”, but in Spanish I have some doubts…<\/p>\n

Going back to the tart, it was a real crush. I really liked the idea of creating a crunchy base, like a sucr\u00e9e or sabl\u00e9e dough, with the sides of the cake being a piped almond cookie batter. I thought it was brilliant, elegant and different. So, with his permission, I borrowed the idea from Nicolas Boussin’s<\/strong><\/em><\/a>\u00a0Riviera tart<\/strong>.<\/p>\n

I modified his recipe for almond paste and for the base of the tart, in my case, I used the same recipe I gave you for the Mazurek<\/strong><\/a>. I remembered that it was a very easy dough to work with, with a great taste and texture. Besides, I liked the idea of using ground almonds as well.<\/p>\n

Filling.<\/h5>\n

For the filling I knew I had to use pumpkin<\/strong>, but I didn’t want to make the classic pumpkin pie<\/strong><\/a> (not that I don’t like it, but I was looking for something different). So I came up with the idea of making a spiced pumpkin pie pastry cream<\/strong>. I was sure that both the flavour and the texture would be amazing.<\/p>\n

The ideal way to make it is to cook the pumpkin well and reduce its hydration a little. In addition, if we cook it beforehand with a little sugar and spices, we can enhance the aromas and flavours in the final product. It is an extraordinary cream that can work just as well with baked sweet potato.<\/p>\n

One of the fillings was clear, but I needed another to add a different flavour and colour contrast (if possible, within the brown range). You might be thinking, why is that? Well, the idea I had in my head was this one<\/strong><\/a>, whose original recipe is from DBetular and his Snickers cake<\/strong><\/a>.<\/p>\n

\"Fhoghair <\/picture><\/div>\n

I loved the combination of two different fillings alternating, very simple and elegant, so I wanted to capture it in this recipe. In my case I used the pumpkin pastry cream and dulce de leche…. I love dulce de leche and, in this recipe, it is the one in charge of adding sweetness to the rest of the elements. Not forgetting that beautiful colour and consistency, perfect for this purpose.<\/p>\n

Final decoration for Fhoghair tart.<\/h5>\n

The border separating the almond cookie batter and the ends of the filling needed something. Based on the traditional Pumpkin Pie, I decided to make an Italian meringue<\/strong> to add a subtle, but necessary (in my opinion) decoration.<\/p>\n

I then toasted it with a blowtorch. Finally, I added some details such as chocolate leaves, gold glitter and metallic powder to enhance the final decoration.<\/p>\n

The result is an exquisite bite. A very crunchy base and edge, with the texture and flavour of almonds, covered by two creams that combine perfectly with a very soft texture. The amount of meringue, so small, goes very well with the filling and the chocolate leaves.<\/p>\n

Anyway, welcome autumn because this year I’m enjoying it more than ever \ud83d\ude00<\/p>\n