Nutrition Facts
8 servings
8
Recipe for Cream Frangipane Tart
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Here is a cake with frangipane cream, a classic that is not very difficult to make yourself. The cake with frangipane cream is a staple of desserts, particularly enjoyed during the Epiphany. This delicious homemade recipe combines the refinement of pastry cream with the richness of almond frangipane.
Sure, please provide the text you would like me to translate.
1 Egg
For the pastry cream
25 Milk
25 Sugar
25 Flour
1 Egg yolk
For the frangipane
125 Almond powder
80 Sugar
125 Butter
2 Egg
2 Rum
Directions
1
Pastry cream: heat the milk. Mix the sugar, flour, and egg. Pour in the milk, mix, and heat again until thickened. Set aside.
2
For the frangipane: mix the almond powder, sugar, egg, the 2 tablespoons of rum, the 2 eggs, and the butter that you melted over low heat.
3
Mix the frangipane with the pastry cream.
4
Roll out the dough in a tart pan, keeping the paper underneath, and pour the mixture over the dough. Separate the yolk from the white of the last egg, and brush the edge of the dough with the white to seal it. Place the second dough on top and seal the edges. Brush the top of the dough with the egg yolk to ensure it browns nicely.
5
Finally, bake for 30 minutes at 210°C.
Ingredients
Sure, please provide the text you would like me to translate.
1 Egg
For the pastry cream
25 Milk
25 Sugar
25 Flour
1 Egg yolk
For the frangipane
125 Almond powder
80 Sugar
125 Butter
2 Egg
2 Rum
Directions
Directions
1
Pastry cream: heat the milk. Mix the sugar, flour, and egg. Pour in the milk, mix, and heat again until thickened. Set aside.
2
For the frangipane: mix the almond powder, sugar, egg, the 2 tablespoons of rum, the 2 eggs, and the butter that you melted over low heat.
3
Mix the frangipane with the pastry cream.
4
Roll out the dough in a tart pan, keeping the paper underneath, and pour the mixture over the dough. Separate the yolk from the white of the last egg, and brush the edge of the dough with the white to seal it. Place the second dough on top and seal the edges. Brush the top of the dough with the egg yolk to ensure it browns nicely.
5
Finally, bake for 30 minutes at 210°C.
Notes
-
Marijo
The pastry cream was too liquid, so it overflowed from the dough; I will use only 110cl of milk, less flour, and two yolks so that it thickens better and is more flavorful. Otherwise, perfect, everyone enjoyed my cake. -
Nicole6303
Lacks flavor. It needs a bit more sugar and especially to enhance the almond aroma, either by adding more almond flour or a hint of bitter almond. Otherwise, it's soft. -
Carinette
A delight!!!! Easy to make and truly excellent!!! Fit for a pastry shop! I doubled the amounts of pastry cream (as mentioned in a previous comment...), and used half almond powder and half hazelnut powder in the frangipane. To lighten it, I put a shortcrust pastry underneath and a puff pastry on top. The family enjoyed it!!! -
Gladys
We forgot to add the butter... Be careful because the author mentions 125g of butter in the list of ingredients but forgets to mention it again during the recipe. The butter should be incorporated into the almond flour mixture; I opted for melted butter, not knowing. For now, it's in the oven, but it smells very good :) -
Estelle
Easy! I made this cake one evening after work... easy and quick... everything I love! My suggestion: Thank you for this recipe, just a bit dry (for my taste since my colleagues liked it), next time I'll double the pastry cream and add a little almond flour.
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