Sponge Tart with Patisserie Cream

Ingredients

• 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
• For decoration:
• Mixed fruits: strawberries, berries, peaches or apples
• Apricot jam (optional)
• Crème pâtissière method:
• Whip the cream for about 5 to 6 minutes or until it thickens.
• 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 over the hot milk mixture
• Let them boil while stirring continuously until the crème pâtissière thickens and sets.
• Sponge tart with crème pâtissière recipe and method from a friend and cook on Sho Tabkhin Today:
• Nida Hadraj
• Click on Nida's name to visit her profile on our site and see her delicious recipes
• 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

1. 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.
2. 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.
3. Pour the tart mixture into a tart pan greased with butter and lightly floured.
4. Bake it in the oven for 40 minutes or a little longer depending on your oven, at 160°C.
5. When the crust is cooked, remove the pan from the oven and invert it immediately onto a wire rack.
6. Let the tart cool completely before filling and decorating with fruit.
7. Crème pâtissière method:
8. Whip the cream for about 5 to 6 minutes or until stiff.
9. Combine the water with the sweetened condensed Nestlé milk in a pot and bring to a boil.
10. Whisk the eggs with vanilla and cornstarch in a bowl, then pour the mixture into the hot milk mixture.
11. Let them boil, stirring continuously until the crème pâtissière thickens and sets.
12. Mix the whipped cream we prepared earlier with the crème pâtissière to obtain a rich, homogeneous mixture.
13. When the tart cools, first spread it with apricot jam.
14. Spread the cold crème pâtissière over the jam layer.
15. Chill the sponge tart with crème pâtissière in the refrigerator for at least one hour before serving.
16. Sponge tart with crème pâtissière recipe and method from a friend and cook on Sho Tabkhin Today:
17. Nida Hadraj
18. Click on Nida's name to visit her profile on our site and see her delicious recipes.
19. For more of Nida's wonderful desserts, here is: Anise cakes stuffed with dates.
20. To make Nida's chocolate honeycomb also click the link: Chocolate Honeycomb
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