1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure
Vanilla Extract
Vanilla Pastry Cream
Red and blue berries of choice
Method
For the dough, cream the butter, confectioner’s sugar and
vanilla extract in a mixing bowl using an electric mixer. Add
the egg and beat until smooth. Add the flour gradually,
beating on low speed until just incorporated; do not overmix. Shape into a round disk and wrap in plastic wrap.
Chill until firm.
Preheat the oven to 350 degrees Fahrenheit. Roll the dough
to a 1/4-inch thickness on a lightly sugared surface, turning
over once. Roll the dough up onto the rolling pin, and then
place the pin across the tart pan at the center point and
unroll the dough. Press the dough into the tart pan and trim
the edge by rolling the pin over the pan so the dough falls
freely from the edge.
For the almond cream, cream the butter, granulated sugar
and almond extract in a mixing bowl using an electric mixer.
Add the egg and beat until smooth. Beat in the almond flour
and all-purpose flour. Spread evenly over the pastry dough.
Bake for 25 to 30 minutes or until the almond cream is
golden brown. Cool on a wire rack.
For the glaze, combine the granulated sugar, water and
vanilla extract in a saucepan. Cook over medium heat
until slightly thickened, stirring occasionally. Let stand
until cooled.
To assemble, spread Vanilla Pastry Cream over the baked
Almond Cream. Arrange the berries over the pastry cream.
Brush the Sugar Glaze generously over the fruit. Chill until
ready to serve.
2/3 cup sugar
1 egg
3 egg yolks
1 teaspoon Nielsen-Massey
Madagascar Bourbon Pure
Vanilla Extract
2-1/2 tablespoons cornstarch
1-1/2 cups whole milk
1/3 cup sugar
2 tablespoons butter, softened
Makes about 1-1/2 cups.
Whisk 2/3 cup sugar, the egg, egg
yolks, vanilla extract and cornstarch
in a bowl. Cook the milk and 1/3 cup
sugar in a saucepan over medium-low heat until foam rises, stirring
constantly. Remove from the heat.
Temper the eggs with the hot milk
mixture. Pour the egg mixture into
the saucepan. Cook over low heat
until the pastry cream reaches 160
degrees Fahrenheit and becomes
thick, stirring constantly. Remove
from the heat and whisk in the butter.
Spread over parchment paper to cool.
