It’s sunday……time for baking.
A simple almond shell and a light and refreshing red berry “cremoso”.
What is a “cremoso”? It is a custard, enriched with flavor and gelatin sheets.
Everyone likes red berry…..
Napoli Shortcrust pastry
- 2 ¼ cup + ½ tbs (292 g) pastry flour
- ¼ + 1/8 cup (39 g) almond meal/flour
- ½ cup + 2.5 tbs (148 g) soft unsalted butter
- a scant cup (117 g) icing sugar
- 1 medium-big (2.4 oz-65 g) whole egg
- pinch of salt
Red berry “cremoso”
- 5 oz.(143 g) red berries pulp
- 2.5 (2 oz - 52 g) medium eg yolks
- 1 medium-large (2.5 oz - 65 g) whole egg
- 1/3 cup + 1 tbs (85 g) superfine granulated sugar
- 1/3 cup (78 g) heavy cream
- 2 tbs (26 g) soft unsalted butter
- 1 +1/4 sheets (2,6 g) gelatin sheets
- Melted cocoa butter
- Red berries
- Neutral glaze to brush
Napoli Shortcrust pastry
In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar.
Gradually add egg, salt, almond powder and half the flour.
When you get a rough dough, add the remaining flour and mix just to combine.
With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 5 or 6 hours (or overnight).
Red berries “cremoso”
Soak gelatin sheets in cold water.
In the jar of a hand blender, pour fruit pulp, whole egg, egg yolks, heavy cream and sugar and blend to combine.
Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
Add soft butter and blend once again.
Refrigerate to set.
To line the pastry ring
Brush the oval tart ring with butter (11.5x4 inches - 29x10 cm.) and place on a baking tray lined with baking paper (I used microperforated oval tart rings, microperforated tray and Silpat non-stick mat).
Lightly flour your surface and rolling pin.
Roll the dough gently until you have an even 3mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the over hanging pastry
Rest in the fridge for a minimum of 60 minutes.
Baking and dressing
Heat fan oven to 325 F - 170°C and bake the tart for 22 minutes.
Let cool and gently remove the tart shell from the ring.
Melt cocoa butter and brush the insides of the tart to seal.
Pour the red berries cremoso in a pastry bag and spread it out evenly and smooth the top.
Arrange berries to coat evenly.
Brush with glaze to serve.