Pudding tart

Instructions

• 1. Process flour, almond powder, sugar, butter, and egg in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate it at least for 30 minutes.
• 3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap.. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
• 4. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights/dried beans.
• 5. Bake for 15 minutes and then remove the parchment and weights. Continue to bake for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.

Make the filling

• 1. In a medium saucepan, add egg, sugar, milk, heavy cream, maple syrup and sifted corn starch and bring the mixture to a boil over medium-low heat, stirring constantly until mixture is thick, then remove from the heat. Add the white chocolate and melt with residual heat.
• 2. Pour the pudding mixture into a cooled tart crust. Place in the fridge to cool for a few hours.
• 3. In a large bowl, add heavy cream and sugar and whip them until stiff peaks forms.
• 4. Fit a decorating bag with a tip of your choice and fill with cream. Pipe the cream to create your decoration over the pudding tart.
• Place in the fridge to cool for a few hours.