Tart with cream and jam.
Simple, creamy, delicious.
The Tart with cream and jam is a delightful dessert, very simple to prepare, creamy and irresistible, with a crumbly pastry that melts in your mouth and a delicious filling with plenty of fragrant cream and jam. Try it, it will win you over at first bite 🙂
Also try:
Chocolate and Coconut Tart
Perfect Nutella Tart
Chocolate Cream Tart
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups fresh whole milk
- 3 egg yolks
- 1/2 cup cornstarch
- 3/4 cup sugar (1/2 cup for a less sweet version)
- Half pod vanilla
- grated peel of one lemon (untreated)
- 1 pinch salt
- Half small glass limoncello (you can also omit it)
- 4 3/4 cups all-purpose flour
- 1 cup butter
- 2 medium eggs
- 2 egg yolks
- 1 1/4 cups sugar
- grated peel of one lemon (untreated)
- 1 pinch salt
- 1 tsp baking powder
- 1 cup jam (you can use your preferred flavor, I used apricot)
- as needed powdered sugar
Tools
- 1 Work Surface
- 1 Rolling Pin
- 1 Baking Pan
Steps
First, prepare the pastry cream and let it cool.
Place the milk on the heat with the vanilla pod split lengthwise and heat it (it should not boil, just warm up).
In a saucepan, beat the egg yolks with a whisk, and add the grated lemon peel.
Mix the sugar well with the cornstarch, and gradually add them to the eggs, always stirring with the whisk; mix well until the mixture is smooth and homogeneous to avoid lumps during cooking.
Remove the vanilla from the milk and gradually add it to the egg cream, continuously stirring with the whisk.Once the mixture is smooth, transfer it to the heat at a very low flame (I also use a flame diffuser) and cook, stirring continuously with the whisk until the cream thickens and becomes creamy.
Turn off the heat, add a pinch of salt and the limoncello, mix well and then cover the cream with plastic wrap in contact with the surface.
Let it cool completely.Mix the sugar with the sifted flour and baking powder together.
Place it on a work surface as a fountain, create a well in the center, add the butter pieces, and work with your fingers until you get a sandy mixture.
Add the eggs, grated lemon peel, and a pinch of salt, knead quickly with your fingertips and then with your hands until a smooth and homogeneous dough forms.Wrap in food wrap and store in the fridge until ready to use.
Once the pastry cream is completely cool, we can prepare the tart.
Butter a tart pan of 24 – 26 cm.
Preheat the oven to 340°F.
On a lightly floured surface, roll out a little more than half of the pastry and cover the pan, including the edges, prick with a fork.
Spread the cream over the pastry and cover with a layer of jam.
Roll out the remaining pastry and cover the tart.Seal the edges well.
Bake at 340°F in the middlelower part of the oven (the shelf just above the lower base) until golden brown (about 35 minutes, depending on your oven).
Remove from the oven, let cool, and dust with powdered sugar before serving.The tart with cream and jam is ready to be enjoyed… Enjoy your dessert!
First, prepare the pastry cream and let it cool.
Place the sugar with the vanilla seeds and the lemon peel in the bowl 20 seconds/speed 7.
Add all the other ingredients 7 minutes/195°F/speed 4.
Turn off the Bimby, scrape the sides, add a pinch of salt and the limoncello, and mix well with a spatula, pour the mixture into a ceramic or glass bowl and cover with plastic wrap in contact with the surface.
Let it cool.Prepare the shortcrust pastry.
Place the flour and sugar in the bowl 3 seconds/speed 3.
Add the butter pieces 30 sec/speed 4.
Add the eggs, grated lemon peel, a pinch of salt 20 seconds/speed 5.
Transfer the mixture to a lightly floured work surface and work it lightly by hand.Wrap the shortcrust pastry in plastic wrap and store in the fridge until ready to use.
Butter a tart pan of 24 – 26 cm.
Preheat the oven to 340°F.
On a lightly floured surface, roll out a little more than half of the pastry and cover the pan, including the edges, prick with a fork.
Spread the cream over the pastry and cover with a layer of jam.
Roll out the remaining pastry and cover the tart.
Seal the edges well.
Bake at 340°F in the middlelower part of the oven (the shelf just above the lower base) until golden brown (about 35 minutes, depending on your oven).
Remove from the oven, let cool, and dust with powdered sugar before serving.
The tart with cream and jam is ready to be enjoyed… Enjoy your dessert!
Try all the other tarts, find the recipes CLICKING HERE.
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