Aromatic frangipane tart with panna cotta cream
Almonds, butter, eggs, cinnamon, nutmeg, cooking cream, lemon sugar ... If you like these ingredients, then this is the right recipe for you. :)
- For panna cotta cream, first soak the gelatin flakes in cold water (about 5 minutes).
- Then heat the cooking cream with the milk and all the spices. The cream should not boil but only be very hot (if you have a pastry thermometer, the temperature should be up to 82-84 degrees, no more).
- Stir the drained gelatine into the hot cream to dissolve it completely and put the cream thus obtained to cool (at room temperature) for a few hours, stirring occasionally.
- For the batter, whisk the frothy egg with the sugar.
- Then add butter and ground almonds.
- Finally, mix in the flour and salt.
- Knead the dough, wrap it in elastic foil and leave to cool for an hour (preferably overnight).
- Press the cooled dough into the tart mold (not very thin).
- Prick the dough with a fork, put baking paper over it and pasta or beans in the middle (it can later be used to bake another tart) and put it in the oven preheated to 190 degrees for 15 minutes.
- For the frangipane cream, whisk the eggs with the powdered sugar and bourbon vanilla sugar.
- Then add butter and flour.
- Finally mix in the ground almonds (almond flour would be ideal, and I used ground almonds in the absence of almond flour and it’s just as good that way too).
- Leave the frangipane cream thus obtained aside until the tart base is half-baked.
- Remove the half-baked dough from the oven.
- Spread the frangipane cream on the dough and continue to bake the tart in the oven at 190 degrees for another 10 minutes (until a crust forms from above), and care should be taken not to overcook it.
- Remove the baked tart from the oven and place to cool.
- Coat the cooled tart richly at room temperature with chilled aromatic panna cotta cream and put it in the cold so that the panna cotta cream tightens completely (in the photo the panna cotta cream is applied too quickly, we didn't wait for it to harden completely because we couldn't wait to sweeten). ;)
- Note: This measure is for a smaller tart mold, if you make it in a larger one, to double the measure.