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Dans la lune

December 15, 2017

Pudding tart

Yum

Pudding tart

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Persons
20
Pudding tart

Ingredients

For tart

  • 110g plain flour or cake flour (T45)
  • 20g almond powder
  • 40g confectioners sugar
  • 70g unsalted butter
  • 1/2 egg

For the filling

  • 2 eggs - beaten
  • 40g sugar
  • 145g milk
  • 150g heavy cream
  • 2 tbsp maple syrup
  • 1 tbsp corn starch - sifted
  • 30g white chocolate

For the garnish

  • 100g heavy cream
  • 20g sugar

Instructions

  • 1. Process flour, almond powder, sugar, butter, and egg in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
  • 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate it at least for 30 minutes.
  • 3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap.. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
  • 4. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights/dried beans.
  • 5. Bake for 15 minutes and then remove the parchment and weights. Continue to bake for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.

Make the filling

  • 1. In a medium saucepan, add egg, sugar, milk, heavy cream, maple syrup and sifted corn starch and bring the mixture to a boil over medium-low heat, stirring constantly until mixture is thick, then remove from the heat. Add the white chocolate and melt with residual heat.
  • 2. Pour the pudding mixture into a cooled tart crust. Place in the fridge to cool for a few hours.
  • 3. In a large bowl, add heavy cream and sugar and whip them until stiff peaks forms.
  • 4. Fit a decorating bag with a tip of your choice and fill with cream. Pipe the cream to create your decoration over the pudding tart.
  • Place in the fridge to cool for a few hours.
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  • Dans la lune I don't pipe the dough, I use the thin mould
  • Dans la lune I agree with the long soaking. Afterwards don'
  • Lorraine Hi do you to pipe the biscuits very thinly? Will i
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