19 Jul frangipane dream tart recipe
Caroline Khoo, the mum with the coolest job title: Dessert Designer sold out her first dessert cookbook. You can still buy it though, so we’re pretty excited to join the dessert designer (beginner) ranks.
I’m Just Here For Dessert is jam-packed (mmmm.. jam) with some of her most popular creations: pastel-hued meringues, feminine cupcakes, statement cakes and even a cheeky cocktail. We’re starting the baking party here with her frangipane dream tart (including a ‘making pastry from scratch’ recipe).
Frangipane Dream Tart
Makes: Enough filling for four small 10 cm (4 inch) tarts
90 g (31/4 oz) unsalted butter, softened
100 g (31/2 oz) caster (superfine) sugar, plus an extra teaspoon for decorating
90 g (31/4 oz) almond meal
15 g (1/2 oz) plain (all-purpose) flour
pinch of fine salt
4 small plain pastry tart shells (see recipe and note on p. 138)
handful of frozen berries
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment over a medium speed until soft, then add the caster sugar and continue to beat until light and fluffy.
Add one egg at a time until fully incorporated.
Add all of the remaining ingredients except the frozen berries to the bowl and mix on high speed for 1–2 minutes.
Divide the mixture between the tart shells, and sprinkle some frozen berries into each shell. Push the berries down gently with your fingers so they are slightly submerged in the frangipane filling.
Bake for 4 minutes, then sprinkle the extra caster sugar on top of each tart. Return the tarts to the oven and bake for another 8–10 minutes, or until golden.
Tip: Allow the tarts to cool, then top with a few slices of fresh strawberry and some fresh blueberries. Add a pretty edible flower too, if you like.
200 g (7 oz) unsalted butter, softened
120 g (41/4 oz) soft icing mixture or icing (confectioners’) sugar
11/2 eggs (see page 30)
1 teaspoon vanilla extract or essence (optional)
370 g (13 oz) plain (all-purpose) flour, plus extra for dusting
canola oil cooking spray
electric kitchen scales
stand mixer with paddle attachment
good-quality plastic wrap
good-quality baking paper
rolling pin6 or 7 tart tins 10 cm (4 inches) in diameter
baking beads/uncooked rice or beans
Place the softened butter in the bowl of a stand mixer and beat on
a medium speed until creamy and soft.
Reduce the speed to low and slowly add the soft icing mixture a little at a time until completely incorporated.
For plain pastry, add the eggs and vanilla now. For chocolate pastry, add the eggs and egg yolk until fully mixed in.
Slowly add the flour. If making chocolate pastry, add the cocoa and salt now too. Mix until a dough has just started to form.
Transfer the dough from the stand mixer to a clean bench lightly dusted with flour and knead with clean, lightly floured hands for a few minutes until you have a smooth ball. Don’t overwork the dough, just knead it enough to bring it together into that smooth ball. Cut the dough in half and then form each half into a ball again. Push down on each ball to create a disc, and then tightly wrap both discs in plastic wrap.
Chill the dough in the fridge for 2 hours. (You can leave it overnight if you are making this ahead of time.) The dough will need time to come to room temperature before you roll it out.
Rolling out your pastry
6 cm (31/4 21/2 inches) and about 1 cm (1/2 inch) thick. Repeat with the other dough disc.
Lightly spray your tart tins with the canola oil.
Using a sharp knife, cut each rolled sheet of pastry into 6 pieces, each larger than a tart tin. That way, there will be overhanging pastry when you line the tins. Use your fingers to gently but firmly push the dough into the tart tin. If any area is short of pastry, add some dough so that it is covered. Repeat with the rest of the pastry and the tart tins.
Run your rolling pin over each tart tin so any overhanging pastry is trimmed off and you have a clean edge.
Poke a few holes in the base of each tart with a fork.
Cover the pastry-lined tins tightly with plastic wrap, then place the tins in the fridge and allow to chill for at least 3 hours, or overnight.
Preheat the oven to 170°C (325°F) fan-forced (FF).
Cut out six small squares of baking paper, each big enough to cover
a tart tin.
Fill the lined tart tins with baking beads, then blind bake for 6 minutes.
Remove the baking paper and baking beads then return the tart shells to the oven for a further 10–12 minutes (or 7, if you are making frangipane tarts, see note below), until slightly golden, then allow to cool completely in their tins on a wire rack.