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Chamomile Cream Tart
Chamomile Cream Tart
Method

For the crust

  • Beat the flour, sugar and butter in a mixer for about 2-3 minutes with the whisk attachment, until the butter dissolves completely.
  • In the meantime beat the pistachio nuts in a food processor until finely ground (don’t’ worry if there are smaller pieces in it) and add them to the mixer.
  • Lower mixer’s speed and add the egg. The flour has to change color and become yellow in color. The mixture should look like breadcrumbs.
  • If the dough is too stiff, gradually add the cold water until it comes together nicely and is soft enough to work with.
  • Wrap the dough in plastic wrap and refrigerate for at least 1 hour so that it can rest.
  • Grease a 20x30 cm tart pan with butter, dust with flour and set aside.
  • Preheat oven to 170* C (338* F) Fan.
  • Generously dust 2 sheets of parchment paper with flour.
  • Generously dust the dough with flour and place it between the sheets of parchment.
  • Slowly roll out the dough in between the sheets of parchment. If it is difficult to roll out let it sit at room temperature for 5 minutes so that the dough softens.
  • When the dough has rolled out a little, lift the sheets of parchment and dust with some more flour so that it can roll out easier.
  • Add more flour during the process if necessary and roll out until the dough is as thin as a stack of 10 papers.
  • When ready, use your rolling pin to help you transfer the dough to the tart pan.
  • Gently press the dough on the bottom and sides of the tart pan making sure it sticks.
  • Pierce the bottom of the dough with a fork.
  • Wrap 2 large sheets of plastic wrap over it in a crisscross manner and add cooking weights (or beans). Cover the weights by folding the plastic wrap over again.
  • Bake the tart crust along with the weights for 30 minutes.
  • Remove the tart crust from the oven and turn up the temperature to 180* C (350* F) Fan.
  • Remove the plastic wrap and weights and brush the surface with egg wash.
  • Bake again for 10 minutes, until golden.
  • When ready, remove from oven and allow to cool.

For the chamomile cream

  • In a saucepan, add the 700 g of milk and the chamomile.
  • Place over medium to high heat and bring mixture to a boil.
  • As soon as it comes to a boil, immediately remove from heat, making sure the milk doesn’t stick to the bottom of the saucepan.
  • Cover with plastic wrap and set aside for ½ an hour to infuse the milk with the chamomile essence.
  • When ready, drain the milk and place back in saucepan.
  • Add the sugar but do not mix.
  • Place saucepan over medium heat and bring to a boil.
  • In a bowl, whisk the cornstarch and egg yolks.
  • Add the remaining 300 g of milk to the bowl and whisk until the mixture is completely combined and smooth. You don’t want any lumps in the cream.
  • When the mixture in the pot comes to a boil, remove from heat and whisk thoroughly.
  • Transfer about half of the hot milk in the pot to the bowl with the eggs and corn starch with a ladle, and whisk continuously.
  • Pour the mixture back into the pot and place back over heat.
  • Continue whisking until the cream thickens and is nice and smooth.
  • You want to “cook” the cream and the flour has to cook off so that its taste disappears. This may take up to 10 minutes of cooking over low heat and constant mixing.
  • Taste the cream often to make sure it the taste of flour has gone.
  • When ready, remove from heat. Add the butter and vanilla. Whisk until the butter melts and is incorporated.
  • Transfer cream to a bowl and cover with plastic wrap, making sure the wrap touches the surface of the cream directly so that a film isn’t formed.
  • Refrigerate until it has chilled completely.

For the marmalade

  • Add all of the ingredients in a saucepan and place over medium to high heat.
  • Boil until the mixture thickens, stirring from time to time.
  • When ready, set it aside to cool.

To assemble

  • Toast the almond slivers in a pan for 2-3 minutes over medium heat, until nice and golden. Stir often.
  • Spread the marmalade over the surface of the tart crust.
  • Remove the chamomile cream from the refrigerator and beat for 2-3 minutes in a mixer so that it can become fluffy.
  • Spread it over the marmalade.
  • Beat the heavy cream and icing sugar in a mixer on high speed using the whisk attachment, until it becomes whipped cream.
  • Transfer to a pastry bag and pipe over the chamomile cream to decorate.
  • Top with raspberries and toasted almond slivers.
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Nutritional
Chart

Nutrition information per 100 gr.

240
Calories (kcal)
12 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

13.0
Total Fat (g)
19 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.0
Saturated Fat (g)
35 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

26.0
Total Carbs (g)
10 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

17.0
Sugars (g)
19 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

3.8
Protein (g)
8 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.4
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.06
Sodium (g)
1 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.