{"id":210924,"date":"2018-08-29T17:29:03","date_gmt":"2018-08-29T15:29:03","guid":{"rendered":"https:\/\/www.cookingmesoftly.it\/?p=210924"},"modified":"2021-07-09T18:48:50","modified_gmt":"2021-07-09T16:48:50","slug":"catalan-cream-tart","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/catalan-cream-tart\/","title":{"rendered":"Catalan cream tart"},"content":{"rendered":"<p>Catalan cream tart &#8230; a simple but delicious recipe.<br \/>\nCatalan cream tart&#8230;&#8230; as the name implies, it is a caramelized vanilla catalan cream, a vanilla p\u00e2te sucr\u00e9e and vanilla almond filling &#8230;&#8230;<br \/>\nThe crunchy caramel marries well with the gorgeness of the custard, and the vanilla almond filling gives that soft touch to the tart.<br \/>\nCatalan cream tart &#8230; a tart that reminds to holiday &#8230; but that can be prepared at any time of the year.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-210917\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-1.jpg\" alt=\"Crostata catalana\" width=\"1000\" height=\"1506\"><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-210918\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-2.jpg\" alt=\"Crostata catalana\" width=\"1000\" height=\"664\"><\/p>\n\t<section id=\"mv-creation-37\" class=\"mv-create-card mv-create-card-37 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5.jpg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Crostata catalana\" width=\"480\" height=\"480\" srcset=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5.jpg 1000w, https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5-510x339.jpg 510w, https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5-300x199.jpg 300w, https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5-768x510.jpg 768w\" sizes=\"(max-width: 480px) 100vw, 480px\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Catalan%20cream%20tart\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.cookingmesoftly.it%2Fwp-content%2Fuploads%2F2018%2F08%2Fcrostata-catalana-5.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.cookingmesoftly.it%2Fen%2Fcatalan-cream-tart%2F\"><\/div>\n<h2 class=\"mv-create-title mv-create-title-primary\">Catalan cream tart<\/h2>\n\n<div class=\"mv-create-times mv-create-times-0\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">8 <\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t<div id=\"mv-create-37\" class=\"mv-create-reviews\" data-mv-create-id=\"37\" data-mv-create-rating=\"0.0\" data-mv-create-total-ratings=\"0\" data-mv-rest-url=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"0 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-0\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\">No Ratings<\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/37\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/37\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Vanilla custard<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"892\">\n\t\t\t\t\t\t\t1 cup + 4.5 tbsp (294 g) heavy cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"893\">\n\t\t\t\t\t\t\t4 medium (72 g) egg yolks\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"894\">\n\t\t\t\t\t\t\t4 tbsp (60 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"895\">\n\t\t\t\t\t\t\t2 tsp + scant \u00bd tsp (4.4 g) rice starch\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"896\">\n\t\t\t\t\t\t\t4.4 g g gelatin sheets (or powder) 200 bloom\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"897\">\n\t\t\t\t\t\t\tseeds from 1.5 vanilla pods\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Short crust pastry<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"898\">\n\t\t\t\t\t\t\t\u00bd cup less \u00bd tbsp (103 g) soft unsalted butter\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"899\">\n\t\t\t\t\t\t\t\u00bd cup + 1 tbsp (70 g) icing sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"900\">\n\t\t\t\t\t\t\t\u00bc cup (27 g) almond powder\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"901\">\n\t\t\t\t\t\t\t1 small  (40 g) whole egg, lightly beaten\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"902\">\n\t\t\t\t\t\t\t1 cup + 3 tbsp (150 g) pastry flour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"903\">\n\t\t\t\t\t\t\t2 tbsp  (16 g) potato starch\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"904\">\n\t\t\t\t\t\t\tgenerous pinch of salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Almond vanilla filling<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"905\">\n\t\t\t\t\t\t\t\u00bc cup (60 g) soft unsalted butter\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"906\">\n\t\t\t\t\t\t\t4 tbsp (60 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"907\">\n\t\t\t\t\t\t\t\u00bd cup + 2 tbsp (60 g) almond powder\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"908\">\n\t\t\t\t\t\t\t1 large  (60 g) whole egg\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"909\">\n\t\t\t\t\t\t\t1 tbsp  (10 g) pastry flour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"910\">\n\t\t\t\t\t\t\tseeds from 1\/2 vanilla pod\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<h4>Vanilla custard<\/h4><ol><li data-step-index=\"0\" id=\"mv_create_37_1\">Soak gelatin sheets or powder in cold water. <\/li><li data-step-index=\"1\" id=\"mv_create_37_2\">Bring the heavy cream to a boil. <\/li><li data-step-index=\"2\" id=\"mv_create_37_3\">Pour the hot cream over egg yolks, sugar, starch and vanilla. <\/li><li data-step-index=\"3\" id=\"mv_create_37_4\">Cook, stirring constantly until the mixture reaches 180F - 82&deg;C. <\/li><li data-step-index=\"4\" id=\"mv_create_37_5\">Add wringed gelatin sheets and stir to melt. <\/li><li data-step-index=\"5\" id=\"mv_create_37_6\">Pour the custard in a 7 inches - 18 cm silicone mould, chill quickly, then, freeze. <\/li><\/ol><h4>Short crust pastry<\/h4><ol><li data-step-index=\"6\" id=\"mv_create_37_7\">In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds. <\/li><li data-step-index=\"7\" id=\"mv_create_37_8\">Add lightly beaten whole egg and mix to combine. <\/li><li data-step-index=\"8\" id=\"mv_create_37_9\">Add the sifted flour with starch, salt and mix just to combine. <\/li><li data-step-index=\"9\" id=\"mv_create_37_10\">Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours. <\/li><\/ol><h4>Almond vanilla filling<\/h4><ol><li data-step-index=\"10\" id=\"mv_create_37_11\">In a small bowl, soften the butter with a small whisk or with a fork, then add sugar, vanilla seeds and mix to combine. <\/li><li data-step-index=\"11\" id=\"mv_create_37_12\">Add all other ingredients and mix to combine until well incorporated. <\/li><\/ol><h4>To line the pastry ring<\/h4><ol><li data-step-index=\"12\" id=\"mv_create_37_13\">Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat). <\/li><li data-step-index=\"13\" id=\"mv_create_37_14\">Roll the dough gently until you have an even 2mm thickness. <\/li><li data-step-index=\"14\" id=\"mv_create_37_15\">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. <\/li><li data-step-index=\"15\" id=\"mv_create_37_16\">Using the knife, remove the overhanging pastry. <\/li><li data-step-index=\"16\" id=\"mv_create_37_17\">Prick the base with a fork and refrigerate for 2 hours. <\/li><\/ol><h4>To bake<\/h4><ol><li data-step-index=\"17\" id=\"mv_create_37_18\">Heat fan oven to 320 F - 160&deg;C. <\/li><li data-step-index=\"18\" id=\"mv_create_37_19\">Bake the tart shell for 20 minutes and let completely cool. <\/li><li data-step-index=\"19\" id=\"mv_create_37_20\">Pour the almond filling in a pastry bag, fill the shell and smooth the top. <\/li><li data-step-index=\"20\" id=\"mv_create_37_21\">Bake for 18 minutes. <\/li><li data-step-index=\"21\" id=\"mv_create_37_22\">Let completely cool. <\/li><\/ol><h4>To assemble and to serve<\/h4><ol><li data-step-index=\"22\" id=\"mv_create_37_23\">Brush with neutral glaze the surface of the tart. <\/li><li data-step-index=\"23\" id=\"mv_create_37_24\">Remove the vanilla custard from the mould and place it on the tart. <\/li><li data-step-index=\"24\" id=\"mv_create_37_25\">Sprinkle brown sugar evenly over surface of the custar. <\/li><li data-step-index=\"25\" id=\"mv_create_37_26\">Using a mini torch, heat until sugar melts and caramelizes. <\/li><li data-step-index=\"26\" id=\"mv_create_37_27\">Serve immediately. <\/li><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>the caramelization of the sugar will thaw the vanilla custard.<br \/>It takes only a few minutes.<br \/>This tart cannot be kept in the fridge for the caramelized surface: the humidity of the refrigerator melts the caramel in a few minutes.<\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Cooking Me Softly<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\n\t<\/div>\n\n\t<img decoding=\"async\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5.jpg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" width=\"735\" height=\"488\" srcset=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5.jpg 1000w, https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5-510x339.jpg 510w, https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5-300x199.jpg 300w, https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-5-768x510.jpg 768w\" sizes=\"(max-width: 735px) 100vw, 735px\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"37\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-210921\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-3.jpg\" alt=\"Crostata catalana\" width=\"1000\" height=\"1506\"><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-210922\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2018\/08\/crostata-catalana-4.jpg\" alt=\"Crostata catalana\" width=\"1000\" height=\"664\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Catalan cream tart &#8230; a simple but delicious recipe. Catalan cream tart&#8230;&#8230; as the name implies, it is a caramelized vanilla catalan cream, a vanilla p\u00e2te sucr\u00e9e and vanilla almond filling &#8230;&#8230; The crunchy caramel marries well with the gorgeness of the custard, and the vanilla almond filling gives that soft touch to the tart. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":210916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1244,1760],"tags":[2666,2577],"class_list":["post-210924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry","category-tarts","tag-desserts-en","tag-tarts-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Catalan cream tart &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/en\/catalan-cream-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Catalan cream tart &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Catalan cream tart &#8230; a simple but delicious recipe. Catalan cream tart&#8230;&#8230; as the name implies, it is a caramelized vanilla catalan cream, a vanilla p\u00e2te sucr\u00e9e and vanilla almond filling &#8230;&#8230; The crunchy caramel marries well with the gorgeness of the custard, and the vanilla almond filling gives that soft touch to the tart. 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