Tarte fleurette

Tarte fleurette means a tart made with whipped cream.  This version has a layer of damson jam which gives a contrasting experience to that of the whipped cream.  Overall an absolutely delicious and sophisticated flavour.

Preparation Time: 40 Mins

Cooking Time: 40 Mins

Total Time: 6 Hrs

Ingredients

For 8 servings…

                      Pastry  - short crust sweet      

140 ml             Confectioners' custard

170 ml             Cream  - double, beaten until stiff          

                      Damson jam           

60 gms            Chocolate  - dark     

For the pastry

170 gms          Flour  - plain

60 gms            Fat  - goose

20 gms            Lard         

½ tbs             Sugar  - vanilla        

1½ tbs            Water  - icy cold      

For the confections' custard

30 cl               Milk         

170 gms          Sugar  - caster        

1                    Vanilla pod  - split    

2                    Egg yolks   

2 tbs               Cornflour   

To beat into the confections' custard

2 tbs               Cream  - double      

Method

For the pastry…

Mix all the ingredients except the water.  When well combined, mix in the water so that a good pastry consistency is achieved.  Roll into a ball and put into a fridge for 30 minutes.  Roll out and line a 20 cm flan dish with it.  Bake blind at 180°C for 20 minutes.  Let it cool.

For the confectioners’ custard…

Bring the milk, one third of the sugar and vanilla pod to a simmer in a saucepan.  Do not to boil.

In a large bowl, whisk together the remaining sugar and egg yolks and then beat in cornflour to form a paste.  Whisk about ¼ of the hot milk mixture into egg mixture until it is incorporated and then slowly whisk in remaining hot milk.  Continue whisking until smooth and combined.

Return mixture to saucepan and whisk over low heat until very thick, bring to the boil.  Immediately remove from heat. Pour the mixture into a shallow dish and cover with plastic wrap pressing the plastic directly onto the surface of the custard to avoid a skin forming.  Refrigerate for several hours until cold.  Before using, beat the set custard until it is smooth and glossy.

To assemble the tart…

Beat the 2 tbs of cream into the custard.  Spread over the base of the flan case.  Cover this generously with damson jam.  Cover completely with cream – piping it on to produce artistic patterns.

Scatter grated chocolate over the top.

Serve.

Wine recommendations

Something sweet and fruity.

Conventional

     Muscat de Beaumes-de-Venise

Interesting

     Monbazillac

Adventurous

     Damson gin

     Moscatel Sherry