Welcome to our new blog! Here I hope to give you a little insight into what drives me and my business by sharing with you behind-the-scenes peeks and recipes from Xia's Kitchen.
For my first post, I am going back to a recipe I discovered while in Copenhagen, an easy yet striking tart recipe, Jordbærtaerte. The beauty of this tart defies its simplicity, making it perfect for even a novice baker who wants to make something a little special. It is rich and decadent but not too sweet, easily feeding a little crowd. Strawberries are one of my favorite summer fruits and here it is paired with dark chocolate, frangipane, and diplomat cream.
A fluted tart pan is a great investment for any baker: they are actually quite beautiful in their own right and when you pop your tart out of the tin even without any decoration it looks magnificent. This recipe is adapted from a recipe by Sophie Linnet and I have chosen to decorate the tart with some chopped pistachios, instead of the sliced almonds I saw at Lagkagehuset. Enjoy!
Ingredients for the pastry:
150g unsalted butter, cold
150-200g plain flour
50g almond flour
1 large egg
1/4 tsp salt
Ingredients for the frangipane:
200g marzipan, I recommend Ødense
100g of butter
2 large eggs
50g plain flour
100g dark chocolate, I recommend 70% dark chocolate
Ingredients for the diplomat cream:
1 large egg
15g of corn starch
½ tbsp vanilla bean paste, I recommend Nielsen-Massey vanilla
250ml whole milk
250ml whipping cream
Ingredients for the top:
500g strawberries, halved
Instructions for the pastry:
Cut the butter into cubes, and rub together with salt, sugar, and flours. Add the egg, and kneed the dough quickly, do not over work the dough or it will get sticky.
Wrap, and leave to rest in the fridge for 30 minutes.
Instructions for the frangipane:
Preheat the oven to 200 ° C.
Mix the marzipan, butter and sugar together.
Stir the eggs in one at a time, beating well in-between. Sift in the flour and mix to combine.
Roll out the chilled pastry thinly on a floured surface, to the thickness of 1/8". Place the dough in a greased 9 inch tart tin, easing the dough into the tin, then press firmly into all the grooves.
Spread the marzipan mixture over the base of the tart.
Bake the tart in the preheated oven for 15-20 minutes until the mixture is firm to the touch. Cool completely.
Melt the chocolate and brush a generous layer of chocolate on the base of the cooled tart.
Instructions for the diplomat cream:
Beat the eggs and cornstarch in a saucepan.
Add the vanilla bean paste, milk and sugar, bring to a boil, and cook for 1 minute while stirring.
Remove the cream from the heat when it has thickened. Set aside to cool.
Next, whip the cream to soft peaks, and fold into the cooled vanilla pudding.
Assembling the tart:
Gently spread the cream mixture over the tart, and top with strawberries, starting from the outer edge, overlapping the layers as you go.
Before serving, garnish with chopped pistachios
Storage: This tart keeps well refrigerated in an airtight container for 1-2 days.