Ingredients and Weight:
For the Tart Crust: * 1 cup (120g) all-purpose flour * 1/4 cup (50g) powdered sugar * 1/4 teaspoon salt * 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces * 1 large egg yolk
For the Pastry Cream: * 1 cup (240ml) whole milk * 1/2 cup (100g) granulated sugar * 1/4 cup (30g) cornstarch * 1/8 teaspoon salt * 2 large egg yolks * 1 tablespoon vanilla extract * 2 tablespoons unsalted butter, cold and cut into small pieces
For the Whipped Cream: * 1 cup (240ml) heavy cream * 1/4 cup (50g) powdered sugar * 1 teaspoon vanilla extract
For the Decoration: * Fresh berries (strawberries, blueberries, raspberries), for garnish * Edible glitter (optional)
Preparation Time:
1 hour
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
Make the Tart Crust: 1. In a large bowl, whisk together the flour, powdered sugar, and salt. 2. Add the butter and use your fingertips to work it into the flour mixture until it resembles coarse crumbs. 3. Add the egg yolk and mix until the dough just comes together. Avoid overmixing. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Pastry Cream: 1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. 2. Bring to a simmer over medium heat, whisking constantly. 3. In a small bowl, whisk together the egg yolks. 4. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them. 5. Pour the tempered egg yolks back into the saucepan and cook, whisking constantly, until the mixture thickens and boils. 6. Remove from heat and stir in the vanilla extract and butter. 7. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
Make the Whipped Cream: 1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake: 1. Preheat oven to 350°F (175°C). 2. On a lightly floured surface, roll out the tart crust to a 12-inch (30cm) circle. 3. Transfer the crust to a 9-inch (23cm) tart pan with removable bottom. Trim the edges. 4. Prick the bottom of the crust with a fork. 5. Bake for 15-20 minutes, or until golden brown. Let cool completely. 6. Spread the pastry cream evenly over the tart crust. 7. Pipe the whipped cream on top of the pastry cream in the shape of an "8" for a number cake. 8. Garnish with fresh berries and edible glitter, if desired.
Nutritional Information:
Per Serving (1/8 of the cake) Calories: 450 Fat: 25g Saturated Fat: 15g Carbohydrates: 50g Sugar: 35g Protein: 6g
Dish Characteristics:
User Comments:
Special Precautions and Tips: