Making this tart has been a challege for me. It has cost me time, but it wasn't as difficult as I imagined. I encourage you to try it. The bakery version is delicious. This is even better.
I had lots of fun using my new torch for the first time. I still need to improve though... I'll keep rehearsing. I can't let the boys see it. The danger is too big.
Saint Mark's Tart
- 3 eggs
- Its weight in sugar
- Weight of two eggs in flour
- 100 gr. melted butter
- 125 gr. sugar
- 125 ml. water
- 500 gr. de whipping cream, very cold
- 16 gr. vanille sugar
- powdered sugar to taste (I guessed)
- 4 egg yolks
- 100 gr. sugar
- 4 tablespoons water
- Whisk egg whites with a pinch of salt until firm.
- Add egg yolks, one at a time and the sugar, stirring constantly. Carefully add flour with folding movements so the air doesn't come out of the batter.
- Pour melted and cold butter little by little. Grease and flour a round cake pan. Pour in the batter.
- Bake it at 170º in a preheated oven for 45 min.
- When it is still hot, slice it horizontally in two halves and brush each one with the syrup.
- Boil water and sugar for five minutes while the cake is in the oven. Reserve.
- Whipp the cream. When it starts to thicken, add vanille sugar and powdered sugar to taste. Whipp until very firm. Put it in the fridge.
- Put the bottom layer of the cake on a serving plate. Put the cake ring around. Pour the cold whipping cream on the layer and return it to the fridge to set, a couple of hours. Then put the top cake slice on the cream and put the tart in the fridge again.
- Boil sugar and water. It has reach the point whe you get fine threads out of a little bit of the mixture. I don't like putting my fingers in the hot syrup: when the bubbles star to turn white, you've reachede the point.
- Beat yolks in a saucepan, it can't be aluminium, that would turn the yolks green.
- Slowly pour your syrup over the egg yolks stirring constantly.
- bring the pan close to the heat and whisk until it starts to thicken.
- Spread the glaze over the cake and smooth it with the spatula.
- Caramelize it with the torch (or a couple of minutes under your oven grill)
Serve very cold.