harry screams for cream

a really big pile of cream, and a tiny smear of almond frangipane

this is my friend, harry

he loves cream. this was his birthday ‘cake’, inspired by his childhood favourite dessert - it’s a crisp tart base, a thin smear of roasted almond frangipane, and an absolute mountain of whipped cream

serves one hungry harry and his many friends

ingredients

tart base

85g plain flour

3g caster sugar

62g butter, cold

30g greek yoghurt

almond filling

38g dark roasted almonds

38g caster sugar

38g butter, softened

1 egg

a big pile of cream

2 tsp gelatine

600mL thickened cream

50g caster sugar

method

tart base

in a medium bowl, add the flour (85g), caster sugar (3g), and cold butter (62g) and rub together with your fingertips until the butter pieces are about pea sized

mix in the greek yoghurt (30g), to just bring the dough together into one mass

press the dough into a rough circle shape, wrap in baking paper and tuck in the fridge to chill for an hour

preheat oven to 180°C

roll out the tart dough and arrange in a lined tart tin

bake for 15 minutes

almond filling

blitz the almonds (38g) in a food processor until finely ground

add the caster sugar (38g) and butter (38g), and mix to form a thick paste

add the egg (1), salt (generous pinch), vanilla (1 tsp) and mix to combine

spread the almond filling over the warm tart base and return to the oven for a further 10 minutes

let cool completely

a big pile of cream

once the tart base has completely cooled, sprinkle the gelatine (2 tsp) into a bowl of about 100mL cold water

let hydrate for 5 minutes, then microwave in 15 second intervals, stirring between until fully dissolved

set aside while you whip the cream (600mL) to soft peaks

add the sugar (50g) in spoonfuls, whipping throughout

pour in the cooled dissolved gelatine, and mix until just combined

spoon the big pile of cream onto the cooled tart base and let set completely (at least two hours in a cool place)

serve forcefully