Pawaru-Grahmata

№ 3IX. nodaļa

Krējuma torte

Almond cream tart

  • Serves 6
  • about 2 hours, plus 2 hours' chilling
  • Melnraksts · vēl nav izmēģināts

1796Krehjuma torte.

Modernizētslpp. 364–365 · PDF 378–379
6 porcijas

The book gives ¼ mārciņa of almonds, 4 egg yolks and ¼ mārciņa of sugar, which converts to about 105 g almonds and 105 g sugar. These suit one 22 cm tart, so we use them as they are. The milk, cream and pastry amounts are ours.

Method

9 soļi
  1. Grind the almonds as fine as you can in a food processor with 3–4 tbsp of the milk, to a paste. Stir in the rest of the milk and leave for 15 minutes.
  2. Press it through a fine sieve lined with muslin. Grind what is left in the cloth again with a little of the strained milk and press again, until almost everything has passed through.
  3. Bring the almond milk to the boil in a heavy pan and simmer, stirring all the time so it doesn't catch, until it starts to thicken, 10–15 minutes.
  4. Beat the yolks with the single cream. Whisk a ladle of the hot almond milk into them, then pour them into the pan with the sugar. Cook over low heat, stirring, until thick like a pudding, 3–5 minutes. If it stays thin, stir in the cornflour paste and simmer for 1 minute.
  5. Butter a small bowl or dish, about 16 cm across, and pour the cream into it. Cool, cover and chill for at least 2 hours, until set.
  6. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 22 cm loose-bottomed tart tin.
  7. Spread half the double cream over the pastry and sprinkle with half the lemon zest. Turn the set almond cream out and lay it on top, whole or cut into pieces. Spread over the rest of the cream and sprinkle with the rest of the zest.
  8. Roll out the remaining pastry 2–3 mm thick, cut it into a decorated lid or strips for a lattice, lay it on and stick it to the edge with a little water. Crimp the edge and brush with beaten egg.
  9. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25–30 minutes, until golden. Serve lukewarm or cold. Keep leftovers in the fridge.

Notes

What the book says vs. what we added

the book has the pounded almonds pressed through a horsehair sieve with milk, the residue pounded again until everything has gone through, the almond milk boiled with constant stirring until thick, then 4 yolks beaten with a little cream and ¼ mārciņa of sugar stirred in while it boils. The cream sets in a buttered bowl. The pastry is spread with thick cream and lemon zest, the almond cream laid on whole or in pieces, more cream and zest on top, then a decorated lid or pastry strips, and it is baked slowly. The quantities of milk and cream, the cornflour, the egg glaze, temperatures and times are ours. The book doesn't name the pastry; puff pastry is its usual choice for tortes.

Variation (milk cream without almonds)

boil fresh milk until a third has boiled away and it begins to thicken, beat 6 egg yolks with a knob of butter and a little salt, stir them in with sugar and let it boil until thick, then make the tart as above. For our size: 750 ml whole milk reduced to 500 ml, 6 yolks, 20 g butter, a pinch of salt and 100 g sugar, cooked gently until thick.

Cream

the book's salds krējums is fresh cream, as opposed to sour cream. Double cream is close to its "good thick" cream.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt