Want the PERFECT SHINE MUSCAT TART Recipe? Watch This Now
🧈Ingredients
Muscat tart (for 1 tart mold Φ18cm)
[Tart dough]
50g unsalted butter
30g powdered sugar
20 g whole egg
Pinch of salt
vanilla oil to taste
105 g flour
Bring the ingredients to room temperature before use.
*[Bake the tart]
Preheating : 190°C
Baking : 170°C
Spread the dough into the tart tin and place a cookie sheet and a weight on top.
Bake for about 20 minutes (until the edges of the tart are lightly browned)
Remove the weight and cookie sheet.
↓Remove the weight and cookie sheet.
(2) About 7 minutes (until the bottom of the tart is lightly browned)
Let cool before adding the damande.
*[Crème d'Amande]
55 g unsalted butter
55 g powdered sugar
55 g whole egg
55 g almond powder
10g flour
Bring all ingredients to room temperature before use.
[Baking damande]
Preheat : 190°C
Baking temperature : 170°C
Roll out the damande evenly
(Until the surface of the pastry is nicely browned)
Let cool before spreading the custard.
*[ Custard ]
2 egg yolks
25 g granulated sugar
13 g flour
vanilla bean, to taste
150 g milk
7 g unsalted butter
*[ White wine julep ]
70 g muscatel (muscatel not used for decoration)
70 g white wine
100 g water
40 g granulated sugar
1 teaspoon lemon juice
20 g cold water (to soften the gelatin)
4 g powdered gelatin
100 g white wine syrup
[ Finishing touches]
1 bunch of pineapple muscat
White wine julienne, to taste
A dash of mint