- 500 ml milk
- 1 vanilla bean
- 4 large egg yolks
- 70g caster sugar
- 30g cornstarch
- 30g all-purpose flour
- Split the vanilla bean and scrape out the seeds.
- In a saucepan, add milk, vanilla seeds and pod and half of the sugar (35g).
- Heat the milk mixture to a simmer.
- Meanwhile, whisk the egg yolks with the remaining sugar in a heat proof bowl until creamy and pale in color. Add the cornstarch and the flour. Mix thoroughly.
- Remove the vanilla pod from the milk.
- Temper the eggs: Pour 1/2 of the warm milk into the bowl with the egg mixture and whisk until smooth.
- Now warm the remaining milk in the saucepan to a slow boil.
- Pour the egg mixture into the pan while whisking vigorously and constantly until the you have a smooth cream and you see the first bubbles in the pan. Remove from heat.
- Immediately pour the cream into a large baking pan. Spread out the cream and cover the surface with plastic wrap.
- Refrigerate over night or until completely cold.
- 300g butter
- 180g icing sugar
- 50g almond flour
- 1 vanilla bean/1 teaspoon vanilla extract
- 2 eggs
- a pinch of salt
- 500g all-purpose flour
- Cream the butter until smooth.
- Add the sugar, almond flour and vanilla seeds. Mix until combined. If vanilla extract is used, mix the vanilla with the eggs and add in the next step.
- Add the eggs, one at a time and mix until combined.
- Mix the salt with the flour.
- Add the flour in three additions. Mix for about 10 seconds after each portion or until it just comes together. Once the flour is added it is important not to overwork the dough. Be quick because you want to stop gluten protein formation.
- Divide the dough into 3 portions. Plastic wrap and refrigerate over night. The dough you wont be needing can be frozen at this stage. Thaw over night in refrigerator.
- Remove the dough from the fridge and place it on a flour dusted work bench. Beat it with the rolling pin a couple of times to flatten it. Then roll it to a thickness of 3-5 mm. Again, try to be quick and not to overwork the dough.
- Line the tart pan or flan ring with the dough. Let it rest for 1-2 hours in the refrigerator.
- Preheat the oven to 175°C.
- Put a piece of parchment paper on top of the dough and fill the tart pan with beans or rice.
- Blind bake for 20 minutes.
- Remove the parchment paper and the beans.
- Allow to cool on wire rack still inside the tart pan or ring mold until the crème d’amande is ready.
LA CRÈME D’AMANDE
- 250g caster sugar
- 250g almond flour
- 250g butter, room temperature
- 250g eggs
- 35g all-purpose flour
- Mix sugar and almond flour.
- Beat in the butter until very smooth and creamy.
- Add the eggs in two additions. Beat with a whisk to make the cream airy and light.
- Cently fold in the flour.
- Pipet a 1 cm thick layer of the cream into the blind baked tart shells.
- Bake for another 10-20 minutes. Time depends on your almond cream. Bake until the almond cream has puffed up and surface starts to get golden brown.
- Remove from oven and allow to cool on a wire rack still inside the tart pan or ring mold.
Pipet a layer of crème pâtissière on top of the crème d’amande and decorate with a mixture of beautiful summer berries.