Ingredients

For the Pastry Cream:

• 235g Whole Milk
• 100g Cream
• 135g Yolk
• 135g Sugar
• 25g Cake Flour
• 1 Vanilla Pod, sliced open

For the Crema Frangipane:

• 85g Almond Flour
• 85g Sugar
• 85g Whole Eggs
• 85g Softened Butter
• 180g Pastry Cream

For the Tart Base:

• 250g Softened Butter
• 200g Powder Sugar
• 50g Honey 
• Zest 1/2 Lemon
• 1/2 Vanilla Pod
• 80g Whole Eggs
• 500g Cake Flour
• 3g Baking Powder 

Tools

• Multipro Compact +

Method

For the Pastry Cream:

1. Bring the milk, cream and vanilla to the boil.
2. In a separate bowl beat the egg yolks, sugar and flour together.
3. Slowly add the boiled milk and cream to the egg yolks, making sure not to scramble them. 
4. Return to the hob and thicken on a low heat.
5. Pour into a bowl, cover, and allow to chill in the fridge. 

For the Crema Frangipane:

1. Cream the butter and sugar together.
2. Mix in half the egg.
3. Mix in the almond flour.
4. Add the remaining eggs.
5. Mix in the pastry cream.

For the Tart Base:

1. Cream the butter and sugar together. 
2. Add the honey, zest and vanilla.
3. Add the egg in parts. 
4. Fold the flour and baking powder in. 
5. Chill in the fridge for 1 hour. 
6. Roll out and fill a tart tin. 
7. Fill with the ‘Crema Frangipane’ and bake at 150 for 25 mins.
8. Once cooked, allow to cool, then cover with a selection of fruits and herbs (whichever you like. I’ve used strawberries, raspberries and basil) and serve.