Tart recipe with cooked cream and jelly – Italian Cuisine

Tart recipe with cooked cream and jelly


  • 350 g 00 flour
  • 220 g butter
  • 130 g icing sugar
  • 100 g almond flour
  • 3 g baking powder
  • 1 pc egg
  • 1 pc yolk
  • cinnamon powder
  • vanilla
  • lemon
  • salt
  • 400 g fresh cream
  • 200 g milk
  • 150 g caster sugar
  • 8 pcs yolks
  • Tonka bean
  • 160 g pomegranate juice
  • 40 g caster sugar
  • 4 g food gelatine sheets
  • pomegranate seeds

For the recipe of the tart with cooked cream and jelly, mix the butter with the icing sugar, a pinch of salt, one of cinnamon, the seeds scraped by a vanilla bean and the grated zest of half a lemon; add the egg and yolk and lastly the flour and yeast. Work until you get a firm dough, wrap it in parchment paper and let it rest in the fridge for 1 hour.
For the cream: Mix the milk with the cream and bring to the boil. Beat the egg yolks with the sugar, season with a grated Tonka bean, add the milk and cream and mix well. Roll out the shortcrust pastry and line it with a mold (diam 22 cm), pierce the bottom, cover with a sheet of baking paper, fill with dry pulses and bake at 180 ° C for 20 minutes. Remove from the oven, remove the paper and legumes and cook for another 3-4 minutes. Fill the tart with the cream and bake again for 45 minutes. Finally let cool, then turn out carefully.
For the jelly: Soak the gelatin sheets in cold water. Bring 80 g of water with
pomegranate juice and sugar; at the first boil remove, add the squeezed gelatin and mix well to dissolve it; let it cool. Pour the jelly onto the cake and after a few minutes add the beans. Let it thicken completely before serving.

This recipe has already been read 165 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close