Red berry and almond milk cream decorated tart
For the fine shortcrust pastry
200 g butter, room temperature
140 g icing sugar
2 g salt
1 vanilla pod
½ lemon, grated zest of
3 large yolks (don’t throw out the albumen)
280 g Type 0 Soft Wheat flour (white flour) – Origini Line
70 g Whole-grain soft wheat flour – Origini Line
1. Make the fine shortcrust pastry
In a mixer bowl, cream the butter with the icing sugar.
Once combined (no need to whip) add the salt, lemon zest and vanilla seeds (don’t throw out the pod).
With the mixer still running, add one yolk at a time. When all ingredients are thoroughly incorporated, turn off the mixer.
Sift the flours well (add the bran left in the sieve back in), add to the mixture, then start the mixer on low speed.
2. Roll out the pastry
Once everything is well combined (it will just take a few seconds), stop the mixer and turn the dough out onto a work surface.
Bring together with your hands, then roll out on a sheet of parchment paper.
Cover with another sheet of parchment paper and, using a rolling pin, roll it out to a thickness of 4 mm.
Cut out a disk 30 cm in diameter and remove the excess dough.
Using a fork or a dough cutter, punch holes in the dough disk, then store in the fridge covered with plastic film or parchment paper.
Shape the remaining dough into a not-too-thin rectangle, wrap in plastic film and leave to rest in the fridge.
4. Make the base
After about 1 hour, remove the dough disk from the fridge. Place a slightly greased ring mould about 23 cm in diameter on the dough. Cut out your base by running the tip of a knife around the inside of the ring mould.
Remove the excess dough – you can shape it into a ball and use it to make cookies, which you’ll bake later.
Set the ring mould firmly around the base by pressing down. Store in the fridge while you make the decorations.
5. Make the decorations
Take the second piece of dough out of the fridge and roll it out into a rectangle measuring about 30 cm. Cut 6 thin strips and use your hands to roll them up into thin cylinders on the work surface. Twist them starting from the centre, then working your way in both directions towards the ends.
When ready, remove the base from the fridge, lightly brush the surface with albumen, then carefully lay the first decoration around the edge, then the second one to complete the circle. Use the third one to make a smaller circle at the centre of the base.
Rest in the fridge for 20 minutes. Pre-heat your oven to 160° C.
Bake for 35-40 minutes or until golden brown (the pastry will start pulling away from the sides of the ring mould).
The darker the base, the more caramelized the sugar and the more intense the flavour of the pastry.
Remove from the oven and leave to cool.
For the almond milk and orange blossom cream
400 ml unsweetened almond milk
The leftover vanilla pod
1 tsp honey
50 g corn starch
80 g sugar
1 knob butter (optional)
1 tbsp orange blossom water
200 ml fresh whip cream
Add the almond milk, vanilla pod and sugar to a pot.
Bring almost to a boil, then add a few tablespoons of the mixture to a separate bowl and dissolve the corn starch using a whisk.
When completely dissolved and without lumps, add the corn starch along with the honey to the almond milk mixture and whisk until thickened.
Transfer the cream to a bowl, add the knob of butter and orange blossom water and whisk vigorously until nice and shiny.
Cover with direct-contact plastic film and leave to cool.
Store in the fridge.
Once cooled, whip the cream. Using the same whisks, work the almond milk mixture into a cream again – it will have firmed up slightly while cooling.
Using a spatula, fold the whipped cream into the almond milk mixture a little at a time, in an up-and-down motion to avoid deflating it.
Transfer into a piping bag with a smooth nozzle and store in the fridge until ready to use.
For the decoration
Mixed red berries
Assemble the tart
Pour a thin layer of cream onto the base (just enough to keep the berries in place), being careful not to touch the decorations.
Decorate with the berries and gold leaf, using a pair of tweezers to distribute it.
Serve the fine shortcrust tart topping each slice with a nice swirl of almond milk and orange blossom cream.
In cooperation with L'Ultima Fetta