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.

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8 servingsBack to recipeDesserts

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Prep checklist

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4 eggs120 g flour or 1 cup + 1 tablespoon120 g sugar or 1/2 cup + 1 tablespoon1 teaspoon vanillaLemon zest

Crème pâtissière

625 ml water (about 2 1/2 cups)1 can (397 g) sweetened condensed Nestlé milk2 eggs1 teaspoon vanilla1/2 cup cornstarchLemon zest2/3 cup or 165 ml cold whipping cream

Decoration

Mixed fruits: strawberries, berries, peaches or applesApricot 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 datesTo make Nida's chocolate honeycomb, also click the link: Chocolate Honeycomb

Step 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.

Cooking notes

Fennel Cakes Filled with Dates
Honeycomb Rolls with Chocolate

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