No birthday cake just yet today, I will be posting about my youngest son’s birthday tomorrow because today is the deadline for SHF. I planned on making this tart for his birthday too but ran out of time to make the pastry cream. We didn’t invite too many people so I thought 2 small cakes instead of 3 would be enough (they were). I didn’t want to waste the pie crust, rhubarb and the many egg yolks that were left over from the other cakes I made. So I decided to finish the tart today. Initially the idea was to make a tart filled with bergamot white chocolate ganache and rhubarb. But I had so many egg yolks in the fridge that pastry cream was a more obvious choice. Also I never made it before and it’s always good to try out new things 🙂
I only used 5-6 drops of bergamot essentail oil in the pastry cream and that generated a pretty heavy bergamot taste. The essential oil is extracted from the peel of the bergamot orange. It’s where Earl Grey tea gets its taste from. I thought it tasted more like resin than like citrus. A very earthy kind of taste. It tasted ok in the pastry cream but I think it would have been better in white chocolate ganache though. The combination with rhubarb was ok but not the very best combination. I think it would be better to just use the bergamot essential oil in cookie dough or truffles. Will try that out another time.
I tried making pÃ¢te sucrÃ©e this time instead of my usual Donna Hay sweet shortcrust dough but the recipe was not a very good one. The dough turned out too dry even though I used a large egg yolk. Will have to try a different recipe next time.
Bergamot pastry cream (adapted from by The Secrets of Baking by Sherry Yard)
makes more than enough for a 15 cm (6 in) tart
2 cups milk
Â½ cup sugar
3 tbs cornflour
pinch of salt
5 large egg yolks
5-6 drops of bergamot essential oil
1 tbs butter, softened
Bring the milk and Â¼ cup of the sugar to a simmer.
Sift the cornflour with the remaining Â¼ cup of sugar and the salt. Whisk the egg yolks and add the cornflour/sugar mixture while whisking. Whisk until smooth.
Remove the milk from the heat. Add Â½ cup of the hot milk to the egg yolk mixture while whisking. Pour this mixture into the hot milk while whisking. Allow to come to a boil while continuing whisking and allow to thicken. Cook for 3 minutes (keep whisking!). Add the bergamot essential oil and whisk until combined. Strain the pastry cream through a sieve into a bowl. Add the butter and mix until incorporated. Place plastic wrap onto the surface of the pastry cream. Allow to cool.
15 cm (6 in) pastry crust
4-5 tbs cooked and sweetened rhubarb, thickened with some potato flour
Spread a layer of pastry cream into the the pastry crust. Pipe blobs along the crust. Fill the middle with rhubarb.