Indulge in the decadent delight of our Double Cream Tart, a recipe designed to impress even the most discerning palates. This exquisite dessert boasts a buttery, melt-in-your-mouth shortcrust pastry shell, generously filled with a luscious double cream that's both light and intensely flavorful. The perfect balance of sweetness and richness makes this tart an ideal centerpiece for any gathering, or a simple yet sophisticated treat for a quiet evening at home. Imagine the creamy texture against the crisp pastry, a symphony of flavors that will tantalize your taste buds.
This recipe isn't just about deliciousness; it's about achieving perfection in every bite. We guide you through each step, from creating the flawlessly crisp pastry base to achieving the perfect consistency of the heavenly double cream filling. Ready to embark on this culinary journey and create a dessert that will be talked about for days? Let's dive into the detailed, step-by-step process.
Tools Needed
- bowls
- pan
- fork
- rolling pin (optional)
- 20-22cm tart pan
- cling film
- toothpick
Ingredients
Step-by-Step Instructions
Step 1. Make the Pineapple Cream Filling
- Whisk together an egg, 80g sugar, 30g flour, and 250ml pineapple juice until smooth.
- Cook the cream in a pan with the remaining pineapple juice, stirring frequently until thickened.
- Cool the cream and cover with cling film to prevent a crust from forming.
Step 2. Prepare and Assemble the Tart Shell
- Combine an egg, 150g sugar, a pinch of salt, a little vanilla and lemon zest.
- Add 125ml seed oil and 300g flour, mixing with a fork then kneading by hand until smooth.
- Divide the pastry; use half for the tart base and the other half for decorations.
- Press the pastry into your tart pan, prick with a fork, and pour in the pineapple cream.
Step 3. Decorate the Tart
- Divide the remaining pastry into three parts and color them with cocoa powder, orange and green food coloring.
- Decorate the tart with the colored pastry balls and leaves.
Step 4. Bake the Tart
- Bake the tart until golden brown.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- You can substitute the pineapple cream with classic custard or orange cream.
- Oil-based shortcrust pastry is easy to work with and ideal for decorations.
- Always stir the cream to prevent lumps and ensure it thickens properly.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple will give you a brighter, more vibrant flavor. If using canned, ensure it's well-drained to prevent a soggy crust.
2. How far in advance can I make the tart shells?
You can make the tart shells up to 2 days ahead. Store them in an airtight container at room temperature.
3. What can I substitute for the lemon zest?
Lime zest would be a delicious alternative, offering a slightly different citrusy note. Orange zest is another option, but it will result in a sweeter tart.
These Spring Pineapple & Lemon Cream Tarts are the perfect embodiment of springtime freshness and delightful sweetness. Their vibrant flavors and elegant presentation make them ideal for any occasion, from casual gatherings to elegant celebrations. Enjoy the burst of sunshine in every bite!