Tasty cake

What’s more terribly summer than a fruit tart? The secret of this cake is the thin layer of frangipane cream under the custard that makes it irresistibly greedy.

For the decoration, choose the fruit you want, preferably in season, and choose the arrangement. For me, the watchwords are controlled chaos, that is, in disorder but with a sense of logic and aesthetics. What’s more terribly summer than a fruit tart? This cake is the dream cake that can accompany you all summer, from pool parties to lunches or dinners in the garden. The secret of this cake is the thin layer of frangipane cream under the custard that makes it irresistibly greedy. For the decoration, choose the fruit you want, preferably in season, and choose the arrangement. For me, the watchwords are controlled chaos, that is, in disorder but with a sense of logic and aesthetics.

Ingredients for a 22-24 cm mold

For the pastry

  • 105 g of soft butter
  • 90 g of icing sugar
  • 50 g of eggs (about one small egg)
  • 30 g of almond flour
  • 55 + 170 g of Flour 00
  • 2 g of salt

For the custard

  • 300 g of whole fresh milk
  • Three egg yolks
  • 45 g of sugar
  • 15 g of corn starch
  • 15 g of flour
  • 30 g of butter
  • Zest of half organic lemon

For the frangipane cream

  • 50 g of butter
  • 50 g of icing sugar
  • 50 g of almond flour
  • 30 g of the egg (about half)
  • 5 g of corn starch
  • 60 g of custard

For decoration

  • Fruit of your choice (peaches, apricots, mangoes, cherries, kiwi, blackberries, raspberries, strawberries …)
  • Neutral gelatin

Method

For the pastry

Put the soft butter at room temperature in a planetary with a leaf hook and work it with icing sugar (or in a bowl, proceeding by hand with a spoon). Add the lightly beaten egg, working briefly. Add the almond flour and stir. Tie the dough with the first part of flour, sift the second part of the flour and pour it into the planetary with salt. Knead for a few moments and, when ready, wrap the pastry in the foil and let it rest for about 8 hours.

For the custard

Heat the milk with the lemon rind, bring to almost boil and cover with a lid, leaving to infuse for about 15 minutes. Mix the egg yolks with the sugar, add the sifted flour and starch. Add the warm, filtered milk and mix thoroughly. Put on the heat and bring the custard to a boil, making it thicken and cook for a few minutes. Add the cold butter, stirring vigorously with a whisk (it must become almost shiny). Cover with contact film and refrigerate.

For the frangipane cream

With a robot (leaf hook) or in a bowl, work the butter without making it rise. Add all the ingredients and mix at low speed. Use immediately or keep refrigerated (carry out this step while the pastry is cooking the first time).

Assembly of the cake

Roll out the pastry to a thickness of about 3-5 mm and cover a micro-perforated band for tarts 2 cm high and 24 cm in diameter. Bake in a fan oven at 160 ° for about 10 minutes.

Pour the frangipane cream into the half-cooked pastry shell with a few sacs, leveling it well. Continue cooking for another 15-20 minutes at the same temperature. Once removed from the oven, let it cool and pour the remaining custard. Decorate with washed and cut fruit and brush with neutral jelly for cakes.

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