Embark upon a culinary journey as we unravel the effortless creation of a divine Christmas tart, where gastronomic finesse meets the symphony of flavors. The following discourse demystifies the artistry behind this delectable treat.
Ingredients for this Gastronomic Symphony:
For the Tart Dough:
- Unsalted butter … 100g
- Powdered sugar … 55g
- A pinch of salt
- Vanilla oil … Appropriate amount
- Whole egg … 25g
- Soft flour … 160g
- Almond Poodle … 30g
- Egg yolk (for topcoat) … 1/2 piece
- Water (for topcoat) ... Very small amount
- Instant coffee (for topcoat) ... Very small amount
For the Nougat:
- Fresh cream … 65g
- Granulated sugar … 83g
- Salt … 1.5g
- Mizuame … 32g
- Honey … 23g
- Unsalted butter … 23g
- Vanilla beans … 3cm
- Walnut … 110g
- Green Raisin … 32g
- Cranberry … 32g
Preparation:
- Allow the unsalted butter and whole eggs for the tart dough to attain room temperature.
- Sift together the soft flour and almond powder.
Tart Dough:
1. In a bowl, amalgamate the softened butter with powdered sugar, salt, and vanilla oil.
2. Gradually introduce the whole eggs in batches, ensuring a thorough amalgamation each time.
3. Add the sifted flour and mix meticulously with a spatula.
4. Envelop the amalgamated dough in plastic wrap and allow it to repose in the refrigerator for a minimum of 3 hours.
5. Allocate 220g of the rested dough for the base, rolling it out to a 24cm diameter, and placing it in a tart ring, leaving the protruding parts uncut. Reserve the remaining dough (used for the lid) and roll it out to a 21cm diameter, chilling it until ready for use.
Nougat:
1. Toast the walnuts in the oven, then coarsely crush them once cooled.
2. Soften green raisins and cranberries by soaking them in boiling water, and patting them dry with kitchen paper.
3. Combine all ingredients marked with ● in a pot. Extract the seeds from the vanilla bean pod and add both beans and pods to the mixture.
4. Heat the mixture until it reaches 118 degrees, stirring with a spatula. Remove from heat, discard the vanilla bean pods, and add walnuts, green raisins, and cranberries. Mix and spread onto a baking sheet, forming a round shape of approximately 16cm in diameter. Allow it to cool completely to prevent tart dough from sagging.
Assembly:
1. Incorporate the nougat into the chilled dough.
2. Position the lid dough atop the tart ring, ensuring a meticulous covering devoid of trapped air. Trim excess dough with a rolling pin.
3. Mix a small amount of water and instant coffee with the egg yolk for the top coat. Brush it over the lid, creating an aesthetically pleasing pattern with a fork. Puncture inconspicuous air holes with a bamboo skewer.
4. Bake in a preheated oven at 180 degrees for 40 minutes, preferably on a preheated baking sheet. Adjust temperature and time if necessary.
5. Allow the tart to cool completely before cutting. For optimal ease in slicing, consider refrigerating overnight. Savor this delicacy at room temperature, avoiding excessive refrigeration.
Embark on this culinary endeavor to craft an exquisite Christmas tart that transcends the ordinary, promising an unrivaled symphony of flavors to grace your festive celebrations.