TART - Longan Cream Tart

By Aemelia

Ingredients

• . Crust (Makes 290 grams):
• Cake flour - sift > 125 grams
• Icing sugar > 45 grams
• Ground almond > 18 grams
• Eggs > 30 grams
• Salted butter – soften in room temperature > 75 grams
• Egg yolk - to brush crush during baking
• . Cream Filling:
• Egg yolk > 1
• Granulated sugar > 38 grams
• Corn flour > 15 grams
• Salt > 1/8 teaspoon
• Whole milk > 240 ml
• Whipping cream > 240 ml
• Vanilla essence > 1 teaspoon
• Salted butter – room temperature > 10 grams
• 3 . Longan 1 can

Details

Servings 8
Adapted from bakeinparis.blogspot.com

Preparation

Step 1

1. Crust: - Combine cake flour, icing sugar, and ground almond in a big bowl. Make hollow in the center. Pour in eggs and butter. - Use hand bring the ingredients into the center and knead until smooth. - Wrap in cling film and refrigerate for 2 hours. - Preheat oven to 160C. - Remove dough from fridge, roll out with rolling pin to 2mm thickness. - Line tart cups with dough and press thoroughly until neat. - Poke some holes at the bottom with a fork. Chill in fridge for 20 minutes. - Line the interior of the cups with parchment paper or aluminium foil. Fill it with small beans to weigh down the crust. - Bake at 160C for 35 minutes until golden brown. - Remove from oven. Put away parchment paper and beans. - Brush a thin layer of egg yolk and continue baking for 5 minutes. - Leave to cool. 2. Cream Filling: - Beat egg yolk with a fork in a bowl. Set aside. - Combine sugar, corn flour, salt, whole milk, whipping cream, and vanilla essence in a saucepan. Whisk constantly and bring to boil at medium heat. Continue cooking and whisking for 1 more minute. - Pour half of this hot milk to the egg yolk. Whisk quickly to combine. - Transfer back to the saucepan and bring to boil. Cook for 6 more minutes. Continue whisking. - Remove from heat and stir in butter. - Pour cream filling into a bowl or plate and cover with cling film. Leave to cool before refrigerating for 2 hours. 3. Assembly: - Fill crust with 1/3 portion of cream filling. Top with 2 longan halves. Cover with 1/3 portion of cream filling. Press in 3 more longan halves. - Fill the last 1/3 portion of cream filling in a piping bag fitted with a star nozzle. Pipe on top of pie as the top layer. - Decorate with more 3 whole longans.