Today we are preparing my reinterpretation of the grandma’s cake together! The covered tart with cream and jam, ultimate goodness!
A shell of shortcrust pastry without butter encloses two delicious layers, one of pastry cream and one of blueberry jam.
The surface is covered with sliced almonds, instead of the classic pine nuts used for grandma’s tart.
It is not difficult to make, and the result is a spectacular dessert! A tart as beautiful as it is delicious, perfect for winning over someone special.
We can serve it during a buffet, as a dessert after a Sunday lunch with family, or during holidays and special occasions.
At the end of the article, you will find some practical and useful tips and a little gift for you ❤️
Let’s now prepare the covered tart together, filled with cream and jam!
Other delicious proposals I recommend you don’t miss!
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: about 10 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups whole milk (fresh)
- 3 egg yolks
- 0.6 cup sugar
- 0.4 cup cornstarch (or flour)
- to taste lemon zest
- 4 cups all-purpose flour
- 2 eggs (medium whole)
- 0.8 cup sugar
- to taste lemon zest
- 1 tablespoon milk (not essential)
- 0.5 cup seed oil (or delicately flavored olive oil)
- 1 teaspoon baking powder
- 1.5 cups blueberry jam (if you find 12 oz or 13 oz jar it's fine)
- 1.4 oz sliced almonds
Tools
- Saucepan
- Bowls
- Lemon grater
- Spatula
- Springform pan
- Parchment paper
- Hand whisk
Steps
First, prepare the pastry cream so it can cool before pouring it onto the pastry.
On the stove, place a saucepan with whole milk and the zest of half a preferably organic lemon.
If you prefer, you can flavor the cream with the seeds of a vanilla bean or cinnamon sticks or powder.
Heat the milk over very low heat.
In the meantime, separate the yolks from the whites. Set the egg whites aside because at the end of this recipe I will tell you how to use them 😉
Using a simple hand whisk, work the yolks with the sugar until you obtain a creamy mixture.
Then add the cornstarch and a few tablespoons of warm milk to make everything more workable.
Mix well and then pour the NON-BOILING milk over the yolk and sugar mixture and stir quickly.
Pour everything back into the saucepan, bring to the stove over low heat, and cook the cream until it begins to puff.
Stir continuously with a spoon to prevent it from sticking to the bottom (it will take about 10 minutes).
As soon as it begins to ‘puff,’ turn off the heat and immediately pour the cream into a preferably glass or ceramic container.
Cover with cling film in contact and let it cool for about half an hour at room temperature.
In the meantime, prepare the oil-based shortcrust pastry, which, unlike butter-based, will not need to rest in the fridge once ready.
Take a large bowl and break the medium-sized whole eggs inside.
Add the sugar and beat vigorously for a few minutes using a simple hand whisk or a fork.
Add a tablespoon of milk, seed oil, a bit of lemon zest, and beat well.
If you prefer, you can use olive oil as long as it is light and delicately flavored.
Mix all the ingredients well together and finally add flour (all-purpose or 0) and a teaspoon of baking powder.
Work everything with your hands either inside the bowl or, if you prefer, on a pastry board until you obtain a soft and smooth dough.
The oil-based shortcrust pastry is ready to use.
Cut it into two parts, a larger one to line the pan and a smaller one (less than half) to cover the tart.
Roll out the larger shortcrust pastry with a rolling pin and line a pan (preferably with a springform to unmold the tart without breaking it!).
I used a 9.5-inch springform pan but a 10-inch one is also fine.
Once you have lined the mold with the pastry, trim along the entire edge with a knife, removing the excess pastry.
Prick the base with a fork and then fill it with blueberry jam (or other flavors if you prefer).
Take the cream, which will now be almost cold, and spread it over the jam with the help of a spatula.
For practicality, roll out the other dough on a sheet of parchment paper and flip it over the tart.
Remove the excess, refine well, and seal the edges all around. Decorate with the tines of a fork, pricking along the perimeter.
Finally, decorate the surface, not as grandma would have done, that is, with pine nuts, but with sliced almonds!
Bake in a preheated static oven at 350°F for about 50 minutes.
I recommend, the baking time varies from oven to oven. Always check and once cooked, remove from the oven and let cool.
Shortly before serving it, if you like, dust the surface with powdered sugar, and you can finally enjoy this really special covered tart!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Instead of ready-made jam, can I make a quick compote with the fruit I like?
Yes, of course! You can buy the fresh fruit you like most, especially based on the season. Cut it into chunks and place it in a saucepan with a few tablespoons of sugar (the latter can vary based on the fruit’s ripeness). Add a few drops of lemon juice and cook until the fruit softens and turns into a puree.
You can blend it with a mixer if you like it smooth, or use it as is and pour it onto the tart base once lukewarm.
By doing so, you can prepare this tart all year long by choosing the seasonal fruit.I don’t like almonds, can I use pine nuts?
Of course, I was inspired by the grandma’s cake that features pine nuts, so you can certainly use them!
How long does this tart last?
For several days, just be sure to cover it with a cake dome. If the house is particularly warm, we can store it in the fridge covered with a food bag to prevent absorbing other odors. If desired, it can also be frozen to avoid unnecessary waste. In this case, I recommend slicing it first so you can thaw only the amount you need and leave the rest in the freezer. Always use airtight containers and once thawed, remember it cannot be refrozen.
How can I use the egg whites set aside for making the cream?
To this question, I respond that with egg whites, you can make many delicious recipes.
For example, I use them to make light frittatas with little fat. Or to prepare delicious cookies, cakes, or bundt cakes.
Here are some ideas:
Light Egg White Frittata with Onions
Egg White and Apple Cake without Lactose
Super Soft Egg White Clouds Ready in 15 Minutes
Nutella and Hazelnut Roll
Coffee Cake
Roll with Stracchino and Cooked Ham
Lactose-Free Bundt Cake with Chocolate Chips
