Celebrity British chef Angela Hartnett has created a sophisticated cake that pairs rich, sweet vanilla with fragrant Earl Grey tea.
For the plums soaked in Earl Grey
- 125g plums
- 500ml of hot Earl Grey tea
For the custard
- 250 g of 00 flour
- 45gr icing sugar
- A pinch of salt
- 75 g of cold butter
- 2 beaten egg yolks
- 15g of chopped almonds
For the vanilla filling
- 750ml of cream
- 2 vanilla pods or 2 tablespoons of vanilla extract
- 12 egg yolks
- 125 g of caster sugar
How to prepare this delicious vanilla cake
Place the plums in a bowl and pour the hot tea over them. Cover and set aside until the plums have absorbed the liquid (about an hour).
Sift the flour, powdered sugar and salt into a large bowl. Add the butter and knead the dough by pinching it with your fingers until it resembles breadcrumbs. To make a perfect shortbread, the secret is to work very quickly so the mixture doesn’t get too hot.
Add the beaten egg yolks and chopped almonds and mix or blend with your hands until the dough comes together into a dough. Try not to overwork the dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to an hour.
Preheat the oven to 180°. Grease and flour a tart mold.
Roll out the dough on a lightly floured work surface to a thickness of about 2 mm, being careful not to tear it. Carefully roll the dough around the rolling pin and line the cake pan.
Line the baking sheet with baking paper, then fill with uncooked rice or baked beans. Bake the shortbread for 10 minutes, then remove the baking paper and beans and brush the base with beaten egg yolk. Return the tart to the oven for another 5-10 minutes, or until crisp and golden brown. Set aside to cool.
For the vanilla filling, heat the cream and vanilla pods or heat over medium heat until boiling. Beat eggs and sugar in a bowl until eggs and sugar are pale and fluffy.
Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over low heat until it has thickened enough to coat the back of a spoon.
Pour the vanilla filling into the baking dish and bake for 20-25 minutes, or until the filling has set.
To serve, slice the tart and top each portion with the plums soaked in Earl Grey. DELICIOUS!