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Meringue tart flavored with tonka bean, with custard,
apricots and almonds
Ingredients:
For the base
- 1 egg yolk
- a pinch of salt
- 125 g cold butter
- half a tonka bean
- 50 g of icing sugar
- 225 g of flour 0 organic
- some cold water from the refrigerator
For the custard
- 2 egg yolks
- 60 g of sugar
- 200 ml cream
- 15 g of cornstarch
- 50 ml of whole milk
- some grated tonka bean
For the Italian meringue
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Cooking instructions:
Preparation of the base
pour flour, sugar and salt in a bowl and work it all together with your hands together with the cold butter cut into small cubes. You will get a compound similar to the crumbled bread crumbs. At this point, add the egg yolk and work well until it forms a ball of firm dough. Now add some cold water and still work the ball of dough so that it softens slightly. Cover it with plastic wrap and place in the fridge for half an hour.
Preparing the custard
while the base will be in the fridge to cool down, boil in a pot some grated tonka bean with milk. Then, while it warms up, beat the 2 egg yolks with sugar and cornstarch and when the milk and the cream will start to boil, pour in the egg yolks and mix well. Continue to cook, stirring until it all will be well thickened. Now pour the cream into a bowl and cover with a transparent film that will touch the cream. Let it to cool.
Preparation of the tart
Take the dough and roll it out with a rolling pin until it will be the right size to cover the cake pan and its edges. Then gently fill the tart mold with the base, including edges, and trim the edges with a wheel so to level the height. Cover the base with baking paper and pour over the dried beans laying them well, they will let the base remains low. Now put in a preheated oven at 190 degrees for about 20 minutes, or until it is golden brown. Remove baking paper and beans and pour in the custard spreading it well. Now take the apricots stuffed with almonds and drain them from the honey (do not throw away the honey, it is great for breakfast), cut in half and put them on the custard. At this point you can prepare the Italian meringue beating the egg whites, to which you added some grated tonka bean. As far as it stiffs, pour the sugar little by little. Beat until the meringue will not be steady (pulling out the whisks the meringue remains attached forming a kind of beak). Now fill the tart with meringue and, to make the cake more attractive, form some waves on the surface using a palette. Place the tart mold immediately in the preheated oven at 170 degrees for about ten minutes (if it starts to darken, decrease the temperature), then lower the temperature to 120 degrees and cook for other 15/20 minutes. Finally turn off and leave the tart in the oven until it is completely cold (recommended time: a whole night). While the oven cools leave the door of the oven open using a wooden spoon so that moisture can go out. Serve cold.
Author: Gloria
Blog: Dolcissimi dolcetti
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