About this recipe:This tart is a variation on gallette des rois (king cake), the French cake served in January for Epiphany, with a bean or charm baked inside. Basically, this frangipane is a mixture of almond cream and custard. In this recipe, we use the classic ratio of 1/3 pastry cream and 2/3 almond cream. The result is remarkable and if you try this recipe, you may well find it difficult to wait for January 6th to make it again!
2 (23cm) rounds puff pastry
oil for greasing tin
1 egg yolk
2 egg yolks
1 tablespoon cornflour
2 tablespoons icing sugar
1 tablespoon vanilla sugar
1 knob butter
100g butter, softened
80g icing sugar
120g ground almonds
1 teaspoon rum (good quality)
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Method Prep:15min › Cook:35min › Ready in:50min
To make custard:
In a bowl whisk together 2 egg yolks, cornflour, 2 tablespoons icing sugar and vanilla sugar.
In a saucepan bring milk to the boil, then gradually stir in egg yolk mixture. Reduce heat to low and let thicken, without stirring. Stir in 1 knob butter and remove from heat; let cool, stirring occasionally to prevent 'skin' forming on the surface.
To make almond cream:
Combine 100g butter and 80g icing sugar in a food processor and mix until smooth.
Add ground almonds, egg and rum and whisk or beat with hand mixer until everything is well blended. Finally, stir custard into almond cream and mix together to make frangipane mixture.
Preheat oven to 180 C / Gas 6. Grease a (23cm) round ceramic or metal tin and put a puff pastry round on the bottom. Spread the frangipane on top and then plant a bean (any dried bean will do!). Cover with second puff pastry round and squeeze or press edges together to seal in frangipane mixture.
Brush top with egg yolk and bake in preheated oven for about 35 minutes. Serve cold or warm.