Cream swirl tart

The vortice tarts, is a tasty and crumbly shortcrust pastry shell to enclose a velvety pastry cream, which I enriched with cocoa bean grains, to cover the whole with a soft layer of whipped mass with eggs, flour and butter, the latter it gives a compact and less aerated structure to the mass, but taking it apart is more difficult as it is less delicate in processing than a sponge cake, all decorated with a whirlwind of shortcrust pastry.

Time of realization: 1 hour and 15 minutes
Degree of difficulty (1 to 5): 2

Ingredients 

For the pastry
250 g flour
100 g of butter 
125 g of sugar 
2 g salt 
1 medium whole egg
XNUMX/XNUMX vanilla pod 
a few tablespoons of milk if necessary 

For the custard
250 g of whole milk 
30 g of rice starch
1/2 vanilla pod 
60 g of sugar 
1 g salt 
1 medium whole egg 

For the topping 
100 g “00” flour
50 g of corn starch
3 whole medium eggs
90 g of sugar 
45 g of melted butter 
2 g salt 
XNUMX/XNUMX vanilla pod 
A pinch of tonka bean (optional)

To finish
A spoonful of cocoa crue, or coarsely chopped dark chocolate, amaretti biscuits, black cherries

Procedure for making the whirlwind tart with cream

For shortcrust pastry 
In a bowl cut the butter into pieces, add the flour, work until you get crumbs, at this point insert the egg, after about a minute, the salt, the sugar and the aromas, mix well until you get a compact mixture , if it is too hard, add a few tablespoons of milk.

For the cream
In a bowl, mix the starch, sugar, salt and egg, being careful not to lump.
Separately, simmer the milk with the vanilla, remove from the heat and pour the egg mixture, stir and place on the heat until everything thickens, cover in contact with plastic wrap for food use and let cool, as soon as it is cold stir inside of the cream the cocoa crue.

For the topping 
Separate the egg whites from the yolks, whip the egg whites to drink firm and set aside, in another bowl whip the egg yolks with sugar and salt until a frothy mixture is obtained, at this point add the flour and the melted butter to the egg yolks times and very gently, from top to bottom, being careful not to dismantle the mixture, add the aromas and egg whites always delicately 
Turn on the oven at 165 degrees centigrade in static mode

At this point, assemble the dessert:
Grease a 26 cm diameter mold, roll out the shortcrust pastry about 1/2 cm thick, with a notched wheel, trim the edges, pour the cream into the shortcrust pastry shell, level and pour over the dough for topping, cover so uniform. Take the leftover shortcrust pastry, sign a sausage and place it on the surface of the cake, forming a spiral. Bake in static mode at 165 ° C for 45/50 m or until cooked.

NOTE: if you wish you can add dark chocolate chips, chopped almonds, pistachios, amaretti or make a layer of jam. The cake can be kept in a cool place for 2-3 days or in the fridge for up to 4-5 days.
The recipe was made by Strube Efrat.