Oct 16, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Miso Frangipane Tart

Miso Frangipane Tart by Ivan Marquez

Pâte sucrée, almond cream, pastry cream and miso frangipane by Ivan Marquez, Pastry Chef of Short Cake in Original Farmers Market, Los Angeles, CA.

 

Yield: 10 tarts

Pâte Sucrée:

  • 28.6 oz/810 g unsalted butter
  • 11.9 oz/337 g confectioners’ sugar, sifted
  • 2 vanilla beans, scraped  
  • Zest of 1 orange and 1 lemon
  • 9.5 oz/270 g eggs, room temperature
  • 47.6 oz/1350 g all-purpose flour

1. Cream the butter with the confectioners’ sugar, vanilla bean seeds and lemon and orange zest. Add the eggs 2 at a time, scraping the bowl in between each addition. Add the flour and pulse the mixer until the flour is incorporated but not over-mixed. Portion the dough to 21.16 oz/600 g packets. Chill overnight.

2. Temper the dough to room temperature, then roll between 2 pieces of parchment. Chill and line the tart shell. Par-bake the shell.

Almond Cream:  

  • 2.2 lb/1 kg unsalted butter
  • 2.2 lb/1 kg granulated sugar
  • 2.2 lb/1 kg eggs, room temperature
  • 2.2 lb/1 kg almond meal

Cream together butter and sugar. Add the eggs 2 at a time, scraping the bowl in between each addition. Add the almond cream and mix until incorporated.

Pastry Cream:

  • 4.4 lb/2 kg milk
  • 8.8 oz/250 g granulated sugar
  • 4 vanilla beans, scraped
  • 7 oz/200 g cornstarch
  • 8.8 oz/250 g granulated sugar
  • 17 oz/480 g egg yolks
  • 7 oz/200 g unsalted butter, softened

1. Bring the milk, sugar and vanilla beans to a scald. Whisk the cornstarch, sugar and yolks together. Temper the milk into the yolk mixture and pour back into the pot. Cook over a medium heat while continuously whisking. Cook the base until it thickens and reaches a pudding-like consistency.

2. Transfer the base to a mixing bowl and whisk until slightly cool. Add the butter and continue to whisk until completely cooled.

Miso Frangipane:

  • 1.76 oz/50 g miso
  • 8.8 oz/250 g Pastry Cream
  • 8.8 oz/250 g Almond Cream
  • Plums, as needed
  • Granulated sugar, as needed

Mix all the ingredients together. Pour into the par-baked shell. Shingle thinly sliced plums on top, sprinkle a light layer of granulated sugar and baked at 350°F for 30-35 minutes.

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