Desserts
ChefNancy Moussa
Sponge Tart with Pastry Cream and Fruit
A detailed recipe for making a sponge tart with pastry cream and fruit. You can use any seasonal or available fruits to decorate the tart to your liking.
Ingredients
Start here, then move straight into the method.
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup sugar
- Pastry cream (crème pâtissière)
- 1 1/4 cups milk
- 3 egg yolks
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 3 tablespoons flour
- 3 tablespoons cornstarch
- a pinch of salt
- Method for preparing the crème pâtissière
Method
Follow the cooking sequence without leaving the page.
- Heat the milk with the butter over the stove but do not let them reach boiling point.
- Sift the flour with the baking powder and salt
- Beat the eggs with the sugar and vanilla until the mixture becomes pale in color...
- Add the flour, then gradually add the hot milk while continuing to beat... when a homogeneous mixture is obtained, stop beating so as not to overmix...
- Grease the tart molds or the tart pan with oil spray or a little butter and pour the batter into the pan but without filling it completely...
- Preheat the oven to 180°C and bake the tart pan or small tart pans for 8 to 10 minutesTimers: 10 min
- After the tart is cooked, place it on a rack to cool completely. Fill it with crème pâtissière and fruit as desired...
- Method for preparing the crème pâtissière:
- Whisk the egg yolks with the vanilla and sugar, then add the cornstarch and whisk well... add the flour and begin adding the hot milk slowly...
- Stir the mixture over low heat until it thickens... and let the cream cool completely before filling the tart...
Recipe tags
DessertsInternationalVegetarianNut free
