William Tart (Swedish)

"The Swedish William Tart is my personal favorite tart. There are a lot of different flavors that accentuate delicately. The ingredients: pear, almond, cream, chocolate & custard. I find those in combination to make, kind of, the Godfather of tarts. Recipe borrowed from Camilla Jakobsson, "http://xn--enkonditorsbeknnelser-j2b.se/"."
 
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Ready In:
4hrs
Ingredients:
12
Serves:
8
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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 78 ounces almond paste
  • 3 12 ounces almonds (roasted shaved, or minced)
  • 116 - 13 ounce almond paste, ornaments (optional)
  • Glaced ganache

  • 23 ounce sugar
  • 23 ounce liquid glucose
  • 3 12 ounces cream
  • 3 12 ounces dark baking chocolate
  • 23 ounce unsalted butter, room temperature
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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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