i initially wanted to make strawberry tartlets ~ but in beijing where people believe in eating whatever’s in season, strawberries were nowhere in sight… well, i may have some luck in BHG which is a 30 mins drive.. but for a punnet of strawberries… pass…
i came across this recipe from Grace’s Sweet Life .. she used Crème Chiboust for the filling… something i’d never tried. in her words, it is a ” a marriage of two of my all-time favourite dessert elements, Pastry Cream and Chantilly Cream.”o (◡‿◡✿) i love both of these… and have to totally agree with her, that none of these tarts stayed long in the house….
Original recipe adapted from here (please make sure you read all of Grace’s notes very carefully)
Ingredients & Directions
Crème Chiboust {Crema Diplomatica} is the combination of two of my favourite dessert elements, Pastry Cream {Crema Pasticcera or Crème Pâtissière) and Chantilly Cream. For best flavouring, I recommend starting the tart recipe by combining the elements for the Chantilly Cream the day before because it provides a good amount of time for the vanilla to infuse into the cream. On the day of assembly I begin by preparing my tart pastry dough. I then move on to preparing the Poached Apricots and while they’re baking I prepare the Pastry Cream element of the Crème Chiboust. Just before assembling the tarts, I prepare the Chantilly Cream and complete the preparation for the Crème Chiboust. I also prepare the Apricot and Cherry Glaze at this time.
- Crème Chiboust with Amaretto di Saronno {Crema Diplomatica con Amaretto di Saronno}
- Tart Pastry {Pasta Frolla}
- White Wine and Vanilla-Poached Apricots
- Apricot and Cherry Glaze {Glassa di Albicocche e Ciliegie}
Crème Chiboust with Amaretto di Saronno {Crema Diplomatica con Amaretto di Saronno}
740 ml (3 cups + 1½ tablespoons) heavy (whipping) cream, 35%, divided
1½ vanilla beans, split and seeded
23 g (3 tablespoons) confectioners’ sugar, sifted
6 large egg yolks, room temperature
160 g (½ cup + 3 tablespoons) caster (superfine) sugar
40 g (¼ cup + 1 tablespoon) plain (all-purpose) flour, sifted
15 ml (1 tablespoon) Amaretto di Saronno
– To prepare Chantilly Cream, combine 240 ml (1 cup) cream, one-half vanilla bean and seeds and confectioners’ sugar in an airtight container. Whisk to combine well, cover and refrigerate, at least 3 hours or until ready to assemble tarts. (See recipe note above – To achieve the best flavouring, allow the vanilla to infuse in the cream for at least 24 hours
– To prepare the Pastry Cream {Crema Pasticcera}, combine the remaining (500 ml or 2 cups + 1½ tablespoons) cream and, the remaining vanilla bean and seeds in a small saucepan. Whisk together to disperse the vanilla seeds and bring just to the boil (small bubbles forming around the sides of the saucepan) over medium heat. Remove from heat, cover and set-aside allowing the vanilla to infuse, 30 minutes
– In a large bowl, whisk together the egg yolks and sugar until pale and creamy
– Add the flour; whisk until smooth
– Pour the hot cream mixture in a slow steady stream into the egg mixture, whisking constantly until combined well. Return the mixture to the saucepan and cook over medium heat until thickened, 3 to 5 minutes. (Be careful with this step because if you cook the pastry cream too long it may split. If the pastry cream splits you can try saving it by pouring out the fat and adding a few tablespoons of cold cream, return to low heat and whisk well until the pastry cream is smooth)
– Strain pastry cream through a fine mesh sieve into heatproof 23 by 33-cm (9 by 13-inch) baking dish. Use an offset spatula to level and spread the pastry cream to the edges of the dish (cools quicker). Place a sheet of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming as it cools. Refrigerate until 15 minutes prior to assembly to allow the pastry cream to come to room temperature
– Just before assembly, to complete preparation of Chantilly Cream, using an electric mixer beat the vanilla-infused cream at high speed to soft peaks
– Transfer pastry cream to medium bowl. Add Amaretto and stir with a large, flexible spatula until creamy. Fold one-third of the Chantilly Cream into the Pastry Cream (to lighten the pastry cream). Fold the remaining Chantilly Cream into the Pastry Cream. Transfer Crème Chiboust {Crema Diplomatica) to large pastry bag fitted with a plain or decorative tip
– Store leftover Crème Chiboust in an airtight container in the refrigerator, up to 5 days
Tart Pastry (Pasta Frolla)
156 g (1 1/4 cups) plain (all-purpose) flour
63 g (about 2/3 cups) almond flour, very finely ground (almond flour made with blanched almonds)
140 g unsalted butter, room temperature
83 g (2/3 cup) confectioners’ sugar, sifted
Seeds from one-half vanilla bean
1 large egg yolk
– Using fine mesh sieve, sift the flour and almond flour into a small bowl; whisk to combine well
– In large bowl, cream the butter with a wooden spoon
– Add the confectioners’ sugar and vanilla seeds and stir to combine well
– Add the egg yolk and stir until well blended
– Add the flour mixture; stir to combine well
– Using your hands, work the dough into a ball
– Transfer the ball of dough to a sheet of plastic wrap. Press the ball of dough into the shape of a rectangle about 13-mm (½-inch) thick. Wrap in plastic and transfer to the refrigerator to chill, 1 hour
– Preheat oven to 190° C (375° F)
– Roll out the dough on a lightly floured work surface to a thickness of about 3 mm (1/8-inch). (If the dough is too firm, press a few times with the palm of your hand)
– Cut the dough into rounds using an 11-cm (4-inch) cookie cutter. Place one-dough round on each tart ring and carefully fit into the ring. Using your fingers, firmly press the dough to the sides of the tart ring. Trim the excess dough with a sharp paring knife. Transfer the pastry shells to rimmed baking sheet lined with non-stick baking paper. Prick the bottom of each shell with the tines of a fork. Transfer to the freezer and chill, 30 minutes
– To blind bake the pastry shells, line each tart with non-stick baking paper and fill with ceramic pie weights, uncooked rice or beans. Bake until lightly golden, about 20 minutes. Remove the pastry shells from the oven; remove baking paper and weights. Return shells to the oven and bake until golden all over, about 10 minutes
– Transfer baking sheet to wire rack; allow the pastry shells to cool until warm to the touch, remove shells from tart rings and return to wire rack to allow shells to cool completely before filling
– Store pastry shells covered in an airtight container at room temperature, up to 5 days.
White Wine and Vanilla-Poached Apricots
480 ml (2 cups) water
240 ml (1 cup) sweet white wine (Riesling)
338 g (1½ cups) caster (superfine) sugar
2 vanilla beans, split and seeded
6 apricots, ripe but firm, washed, cut in half, stones removed
– Preheat oven to 180° C (350° F)
– In a small saucepan, bring water, wine, sugar, vanilla beans and seeds to the boil, stirring continuously until sugar is dissolved
– Meanwhile, arrange apricots cut side down in a small roasting dish
– Pour the poaching liquid over the apricots and transfer to the oven
– Bake, turning apricots over halfway through baking, until fork tender (for best presentation, use a cake tester to test for doneness) but still hold their natural shape, 15 to 20 minutes. (Poaching time may vary depending on the ripeness of fruit; it’s best to check the apricots every 5 minutes for doneness)
– Remove from the oven and immediately remove the skins (be careful the apricots are extremely hot, I rest the apricot on a slotted spoon as I’m removing the skin.) Transfer to a heatproof dish and allow apricots to cool completely
– Store covered in an airtight container in the refrigerator, 1 to 2 days (depending on ripeness of fruit).
Apricot and Cherry Glaze {Glassa di Albicocche e Ciliegie}
43 g (3 tablespoons) apricot jam
43 g (3 tablespoons) cherry jelly
2 tablespoons water
¾ tablespoon Amaretto di Saronno
– Combine all ingredients in a small saucepan
– Cook over low heat, stirring constantly, until liquid
– Strain the glaze through a fine mesh sieve into a small bowl
– Store leftover glaze covered in an airtight container in the refrigerator. Reheat before using.
I recommend assembling only the amount of tarts you are serving to retain the crispy texture of the pastry shells. The individual elements can be stored separately and quickly assembled just before serving, keeping in mind that the glaze must be reheated before using.- Pipe Crème Chiboust into cooled pastry shells
– Top each tart with an apricot (cut side down)
– Using small pastry brush, coat each apricot with apricot-cherry glaze
– Buon Appetito!
Personal notes:
– expressions are piped with chocolate pens
this is really one good tart … well worth the effort (ღ˘⌣˘ღ) ♫･*:.｡. .｡.:*･ …
Pollution index: 217 (very unhealthy)
