Recipe Sour cherry and almond gateau : Practical and Delicious

Recipe Sour cherry and almond gateau : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Sour cherry and almond gateau. You are currently reading Recipe Sour cherry and almond gateau : Practical and Delicious. This recipe is the creation of the chef Michelle Noerianto. Recipe Sour cherry and almond gateau requires 1h, cook 55m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Go a little bit gourmet with this sour cherry and almond gateau drizzled with homemade creme patissiere.

Ingredients:

15 Ingredients

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  2 2/3 cups plain flour
  
  
  


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  1/3 cup almond meal (ground almonds)
  
  
  


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  1 lemon, rind finely grated
  
  
  


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  2/3 cup caster sugar
  
  
  


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  150g unsalted butter, softened
  
  
  


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  2 eggs
  
  
  


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  1 egg yolk
  
  
  


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  1 tsp vanilla extract
  
  
  


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  1/2 cup sour cherry jam
  
  
  



• Creme patissiere



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  6 egg yolks
  
  
  


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  1 cup caster sugar
  
  
  


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  1/2 cup plain flour
  
  
  


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  3/4 cup almond meal (ground almonds)
  
  
  


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  4 cups milk
  
  
  


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  1 tsp vanilla extract
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Make creme patissiere: Whisk egg yolks and sugar in a large bowl until pale and creamy. Add flour and almond meal. Stir to combine. Place milk and vanilla in a saucepan over medium-high heat. Bring just to the boil. Pour hot milk in a thin, steady stream over egg mixture, whisking constantly until combined. Return mixture to saucepan over medium-low heat. Cook, stirring with a wooden spoon, for 15 minutes or until custard comes to the boil. Simmer for 2 minutes. Pour custard into a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.
  
  
  


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  Step 2
  
  
  
  
  Combine flour, almond meal, lemon rind, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 1 egg, egg yolk and vanilla. Process until dough comes together. Turn onto a lightly floured surface. Knead until smooth. Cut one third off pastry and press into a 6cm round. Press remaining pastry into a 10cm round. Wrap both in greaseproof paper and refrigerate for 30 minutes.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 180°C. Place large pastry round between 2 sheets baking paper. Roll out to a 30cm round. Use to line base and sides of a 3.5cm deep, 22cm (base) fluted tart pan with removable base. Trim excess.
  
  
  


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  Step 4
  
  
  
  
  Place on a baking tray. Spread pastry base with jam. Spoon over creme patissiere. Smooth surface. Place reserved pastry between 2 sheets baking paper. Roll out to a 23cm round. Place round over filling and press edges to seal. Trim excess. Beat remaining egg and brush over tart. Gently score pastry top with a fork, making a crisscross pattern. Bake for 40 minutes or until golden. Set aside to cool. Serve.
  
  
  

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