this was one of those recipes that just seemed to come together, i had some left over brioche dough and decided to make this tart,
sometimes the best things are made when you just play around with ingredients.
i made some creme patissiere and added it to the centre of the tart.
recipe for dough
4 eggs, extra large
2 cup unbleached strong white flour
1 sachet of fast action yeast
1/4 cup sugar
1 tsp sea salt
¾ cup butter, softened
1 egg, beaten for egg wash
in a stand mixer add the eggs, sea salt, yeast flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
mix on medium speed for 10 minutes, the dough will become smooth and sticky.
Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
Remove the dough from the refrigerator
roll out into a circle and roll over the sides of the dough so that you have a well in the centre for the filling
recipe for creme patisserie
3 egg yokes
300ml heavy cream
110g 1/2 cup caster sugar
1 tbsp corn flour
zest of 1 lemon and juice of half
1 vanilla pod
in a pan bring the cream and the seeds from a vanilla pod into a pan (usually you would use heavy cream put i decided to try it with cream)
in a small bowl mix together the yokes, sugar, and corn flour and lemon zest/juice. then four 1/4 or the hot cream over it and mix to temper the eggs then pour back into the pan and gently heat until it thickens and coats the back of the spoon.
pour in to a bowl and cover with cling film pressed against it so a skin doesn’t form while it cools,
spoon into centre of dough and leave for half an hour
pre heat oven to 180c 350f
brush dough with beaten egg and sprinkle on some almonds and pearl sugar
bake for 20 minutes.