Desserts
ChefNada Hadraj
Sponge Tart with Patisserie Cream
A detailed recipe for a light sponge tart filled with rich crème pâtissière. Top with your favorite fruits for a delicious, nutritious dessert.
Sponge tart with crème pâtissière — simply delightful
Ingredients
Start here, then move straight into the method.
- 4 eggs
- 120 g flour or 1 cup + 1 tablespoon
- 120 g sugar or 1/2 cup + 1 tablespoon
- 1 teaspoon vanilla
- Lemon zest
- Crème pâtissière
- 625 ml water (about 2 1/2 cups)
- 1 can (397 g) sweetened condensed Nestlé milk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup cornstarch
- Lemon zest
- 2/3 cup or 165 ml cold whipping cream
- Decoration
- Mixed fruits: strawberries, berries, peaches or apples
- Apricot jam (optional)
- Crème pâtissière
- Whip the cream for about 5 to 6 minutes or until it thickens.
- For more of Nida's wonderful desserts, here is: Anise cakes stuffed with dates
- To make Nida's chocolate honeycomb, also click the link: Chocolate Honeycomb
Method
Follow the cooking sequence without leaving the page.
- We begin preparing the tart batter... Beat the eggs in an electric mixer with the vanilla, add the sugar gradually and beat for about 10 minutes until you obtain a thick foam.Timers: 10 min
- Sift the flour and gently fold it over the egg mixture, also add the citrus zest and fold from bottom to top slowly with a spoon or spatula so the batter does not deflate.
- Pour the tart mixture into a tart pan greased with butter and lightly floured.
- Bake it in the oven for 40 minutes or a little longer depending on your oven, at 160°C.Timers: 40 min
- When the crust is cooked, remove the pan from the oven and invert it immediately onto a wire rack.
- Let the tart cool completely before filling and decorating with fruit.
- Crème pâtissière method:
- Whip the cream for about 5 to 6 minutes or until stiff.Timers: 6 min
- Combine the water with the sweetened condensed Nestlé milk in a pot and bring to a boil.
- Whisk the eggs with vanilla and cornstarch in a bowl, then pour the mixture into the hot milk mixture.
- Let them boil, stirring continuously until the crème pâtissière thickens and sets.
- Mix the whipped cream we prepared earlier with the crème pâtissière to obtain a rich, homogeneous mixture.
- When the tart cools, first spread it with apricot jam.
- Spread the cold crème pâtissière over the jam layer.
- Chill the sponge tart with crème pâtissière in the refrigerator for at least one hour before serving.
- For more of Nida's wonderful desserts, here is: Anise cakes stuffed with dates.
- To make Nida's chocolate honeycomb also click the link: Chocolate Honeycomb
Recipe tags
DessertsInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Fennel Cakes Filled with Dates
- Honeycomb Rolls with Chocolate
