Strawberry and basil tart with almond flavored custard cream

For this years’ Easter bbq, we had some beautiful home-made houmous , home made dry tomatoes pesto, chicken kebabs, and a as a dessert a delicious strawberry tart. I have made a sweet dough witch was delicious and pretty. The tart was filled with a home made almond flavored custard cream , and garnished with delicious… Continue reading Strawberry and basil tart with almond flavored custard cream

Chocolate-banana and fine praline tart

For a simple Sunday lunch, spent as usually with my french family, I had prepared a chocolate tart as everybody is crazy about. This time i add some home made praline cream and some banana for the subtile taste. So to create this delicious tart you need: Sugar cacao pastry: 150 gr flour (if u are… Continue reading Chocolate-banana and fine praline tart

Clementine tart with vanilla custard and Italian meringue

Clementine-creme patissier-meringue tarte

Ingredients:
1 tart dough (so called “pate sablé) (see below)
250 grams custard (see below)
4 clementines
meringue topping

Preparation:
First prepare the tart dough: Mix together 125 gr of soft butter+ bit of salt+40 gr of sugar until smooth and fluffy.
Add 1 egg. Continuing mixing add 250 gr flour. Stop when all combined. Foil it and keep it for at least 30 minutes in the refrigerator.

For the custard: 1 l milk, 150 gr sugar, the seeds from a vanilla bean, 3 eggs, 80 gr cornstarch.

Bring the milk with the vanilla to boil. In a bowl mix together the eggs, sugar and cornstarch. when the milk is boiled, remove the vanilla bean, keeping the seeds into the milk, and add it over the egg mixture. Put everything back to boil mixing till get thick as a cream (2 minutes after is starts boiling). Let it cool down.

Put the tart dough into a 24 diameter tart tray and bake it for 15 min, or ’till becomes golden.

Let the tart cool down, and when cooled add the cream on the top.

Prepare a Italian meringue:

For this you need: 100 egg whites, 200 gr sugar, 60 gr water.

  • Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
  • In a small saucepan with a candy thermometer attached, heat the sugar and water to 150º.
  • Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
  • When the egg whites are almost at soft peaks, add a pinch of salt.
  • Continue to heat the sugar and water to 210° C.
  • Wile the mixer is still on, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent – a slow steady stream.
  • After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take around 10 minute.

Scrape the meringue onto the pie quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again. Burn it up with a blowpipe.

Taste it cold.