Caramelized Kumquat Tart with Creamy Vanilla Filling

Crostata with Caramelized Kumquats

Category: Desserts
Servings: 8

Ingredients:

Instructions:

1. Prepare the Kumquats:
   To begin making the crostata with caramelized kumquats, the first step is to remove the distinctly bitter taste of the kumquat skin. Start by boiling the kumquats in a pot of water for about 2-3 minutes. Afterward, drain the kumquats and repeat the process of boiling them for 2-3 minutes two more times. This will help to mellow their bitterness. Once done, drain and let them cool. After cooling, slice the kumquats in half with a knife. Set aside.

2. Prepare the Syrup:
   For the syrup, take a high-sided pot and add the water. Once the water reaches a boil, add the halved kumquats into the pot. Stir occasionally, then add the granulated sugar and mix gently. Let the kumquats cook in the syrup for a while. When ready, strain the kumquats using a fine sieve, reserving the syrup (approximately 300g) in a bowl. Set both the kumquats and the syrup aside for later use.

3. Prepare the Pastry (Frolla):
   In a food processor, combine the sifted flour, a pinch of salt, and cold, chopped butter. Pulse until the mixture resembles coarse crumbs. Transfer this mixture to a work surface and sift in the powdered sugar. Create a well in the center and add the seeds scraped from the vanilla bean. Quickly knead the dough, forming it into a compact dough ball. Wrap it in plastic wrap and allow it to rest in the fridge for at least 30 minutes.

4. Prepare the Cream:
   In a large pot, pour the kumquat syrup and fresh cream. Stir the mixture vigorously with a whisk to combine. In a separate bowl, take a ladleful of the warm syrup-cream mixture and slowly incorporate it into the egg yolks (for the cream), whisking continuously to avoid curdling. Once the egg mixture is smooth, return it to the pot with the remaining syrup and cream mixture. Continue cooking over low heat, whisking constantly. Bring the mixture to a simmer, then cook for 2-3 more minutes, or until the cream becomes velvety and smooth. It should be a soft, not overly thick custard.

5. Cool the Cream:
   Once the cream reaches the right consistency, transfer it to a shallow dish and cover it with plastic wrap, ensuring the wrap is directly touching the surface of the cream to prevent a skin from forming. Let it cool at room temperature. After it cools down, refrigerate the cream for a few hours to help it set and thicken further.

6. Prepare the Pastry Base:
   After the pastry has rested, lightly flour your work surface and roll out the dough to a thickness of about 5mm. Butter and flour a 28cm tart pan, then carefully roll the dough onto the rolling pin and unroll it onto the tart pan. Press the dough into the sides and bottom of the pan, trimming off any excess dough with a knife. Use a fork to prick the bottom of the tart base to prevent puffing. Line the dough with parchment paper and fill it with ceramic baking beads or beans. Bake the pastry in a preheated static oven at 170°C for 30 minutes, or at 150°C in a convection oven for 20 minutes.

7. Finish Baking the Pastry:
   Once the crust has baked for the initial 30 minutes, remove the paper and baking beads and continue to bake the crust for an additional 10 minutes until it is golden and crisp. Allow the crust to cool completely on a wire rack.

8. Assemble the Crostata:
   After the pastry base has cooled, fill a piping bag with the chilled custard cream. Pipe the cream evenly over the cooled pastry crust, smoothing it out with a spatula if needed. Finally, top the crostata with the caramelized kumquats, arranging them evenly on top for a beautiful presentation.

9. Serve:
   Once assembled, your crostata with caramelized kumquats is ready to serve. The sweetness of the custard combined with the tangy kumquats will surely impress your guests, making it an unforgettable dessert to enjoy with family and friends.

Tips:

• For the perfect caramelized kumquats, make sure to follow the multiple boiling steps to balance out the bitterness, allowing the natural sweetness to come through.
• Ensure the pastry is chilled well before rolling it out. This will help prevent shrinkage during baking.
• The cream must be stirred constantly while cooking to ensure a smooth and creamy texture without any lumps.

Enjoy the vibrant and zesty flavors of this delicious Crostata con Kumquat Caramellati! It’s a beautiful dessert that pairs well with a light afternoon tea or as a stunning finale to any dinner party.