Directions:
- Pastry cream:
- Place milk in a saucepan. Split vanilla bean lengthwise and scrape beans into milk along with the pods. Heat to a boil stirring occasionally to prevent scorching. Meanwhile whip yolks and sugar until thick. Remove vanilla pods from milk as it comes to a boil. Reduce heat to medium and ladle enough of the hot milk into the yolk mixture, stirring well to warm it and make it more liquid. Add this mixture back to the saucepan and stir constantly until it reaches a simmer and is thick. Allow to bubble, stirring for 1 full minute. Pour into a glass or stainless bowl, cover and refrigerate until cold. (May be done a day in advance.)
- Macaroon Crust:
- Draw a 10-inch diameter circle on paper as a guide. Place parchment baking paper over the guide. Soften almond paste with mixer on low speed. Add egg white and mix thoroughly. Using a pastry bag fitted with a star tube, pipe the macaroon mixture around the circle in rosettes. Prepare almond cake.
- Almond cake:
- Preheat oven to 375 degrees F. Mix both flours and the 1/2 cup sugar together and set aside. Whip egg whites until they form medium peaks. Add the 3 tablespoons sugar and continue to whip until well incorporated. Adding by thirds, shake in the flour sugar mixture. Fold in until incorporated. Starting at the center, pipe the almond cake batter inside the macaroon rosettes to create a solid base. Bake on lower shelf of oven until base is cooked and rosettes are starting to brown, about 15 to 20 minutes.
- Diplomat Cream and assembly: 2/3 recipe pastry cream 1 cup whipping cream 1-ounce pistachio paste 1 to 1 1/2 pints fresh strawberries Apricot glaze Handful unsalted pistachios
- Whip cream to soft peaks. Stir pastry cream until smooth. Stir pistachio paste into pastry cream then fold in whipped cream. Spread onto cooled tart base inside the macaroon rosette border. Arrange whole or halved strawberries on top. Glaze with apricot glaze using a pastry brush and sprinkle pistachios on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.92 Kcal (2478 kJ) | ||
| Calories from fat | 223.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.81g | 38% | |
|---|---|---|---|
| Cholesterol | 166.13mg | 55% | |
| Sodium | 229.24mg | 10% | |
| Potassium | 511.27mg | 11% | |
| Total Carbs | 76.2g | 25% | |
| Sugars | 58.97g | 236% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 19.95g | 40% | |
| Iron | 2.5mg | 14% | |
| Calcium | 302.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Eclairs
Whole milk, Water, Unsalted butter, cut into 8 pieces and 25 more.. -
Lenotre Pastry Cream
Milk, Vanilla bean, split and scraped, Egg yolks, Sugar and 3 more.. -
Apricot Tart with Honey and Almonds
Whole milk, Vanilla bean , split lengthwise, Egg yolks and 11 more.. -
Vanilla Cream With Coconut and Lime
Milk, Vanilla bean (if possible tahitian), Eggs, yolk only and 5 more.. -
Creamy Eggnog Ice Cream
Milk, Vanilla bean , split lengthwise, Egg yolks, Sugar and 5 more.. -
Lemon Poppy Seed Cake With Meyer Lemon Mousse
All purpose flour, Sugar, Baking powder, Salt and 17 more.. -
Banana Cream Pie in Almond Crust
Butter, room temperature, Sugar, Egg, beaten to blend and 15 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
