William Tart (Swedish)
- Ready In:
- 4hrs
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 white cake layers (~6.7 in, ~17 cm)
- 26 ounces custard
- 1 pear, rub seed & core, cut into small bits. Sugar syrup marinate them
- 17 ounces cream
- 8 7⁄8 ounces almond paste
- 3 1⁄2 ounces almonds (roasted shaved, or minced)
- 1⁄16 - 1⁄3 ounce almond paste, ornaments (optional)
-
Glaced ganache
- 2⁄3 ounce sugar
- 2⁄3 ounce liquid glucose
- 3 1⁄2 ounces cream
- 3 1⁄2 ounces dark baking chocolate
- 2⁄3 ounce unsalted butter, room temperature
directions
-
Glacéd ganache, for a tart:
- Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle.
- Cut the chocolate into small pieces & stir it in the mixture mentioned above.
- When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before.
- Cool it if you aren’t going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold.
-
Tart assembly:
- Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ".
- White cake layer will now be known as layer.
- Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart.
- Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm.
- Add the middle layer, with the cut side facing the custard.
- Add a thin layer of whipped cream to, the top of, the middle layer.
- Add pear bits & spread them on top, into, the whipped cream.
- Add top layer, mold it slightly.
- Add whipped cream on top and the sides, creosote, of the nearly finished tart.
- Put it into a refrigerator.
- Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick.
- Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object.
- Take out what you previously put into the refrigerator.
- Roll out, apply, the almond paste on top of the nearly finished tart.
- Mold, & cut the excess, almond paste.
- Pour the, slightly heated, ganache on top of the tart and let it flow out.
- Stroke the ganache gentle with a pallet.
- Sweep around the tart until the drip/flow of excess ganache stops.
- Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height.
- Let the ganache become more solid, & add ornaments if you have.
- PS. English isn't my native language, if you find minor errors.
- I have no real facts about preparation and cooking time.
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