Amaretto Diplomat Tart

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I love tarts and tartelettes, but there’s one thing I’m not too fond of – making the crusts. I’m usually a very patient person, I like to work slowly and do the job well, but when it comes to these crusts, I’m a totally different pastry chef. So I’ve been looking for options and found this beautiful version of a tart that uses a sponge as a base and constructs the dessert by topping the cake with the cream then decorate with plenty of fruits. It’s a gorgeous version of a tart if you ask me, one that’s easier to make, one that offers countless possibilities of cakes, creams and décor.

This Amaretto diplomat tart has given me the opportunity to try a sponge recipe I was eager to try. The marzipan biscuit that I used as a base is soft, rises beautifully and tastes great combined with pretty much any topping you may think of. My choice for this particular tart was a fragrant Amaretto syrup, the silkiest diplomat vanilla cream and plenty of red fruits. To top it all off, I added tiny drops of Amaretto fluid gel into the fruits and on the diplomat. I loved the look of the final tart – it’s just so stylish, somehow fancy and elegant. I just love it! It managed to rise my spirit and trust in my skills so much!

This tartlette is far from the classic crunchy crust filled with delicious cream. Instead, it uses a fluffy sponge as a base, but it is still delicious and just great to make!

Servings :1 tart

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Ingredients

Marzipan Biscuit:

138 g marzipan 50%
40 g granulated sugar
65 g egg yolk
50 g whole eggs
80 g egg whites
40 g white sugar
35 g all-purpose white flour
15 g cocoa powder
1 g salt
35 g dark chocolate
35 g butter

Vanilla Diplomat Cream:

250 g whole milk
90 g egg yolks
1 g salt
80 g white granulated sugar
25 g cornstarch
3 g gelatin + 15g water
8 g vanilla extract
150 g heavy cream (whipped to stiff peaks)

Amaretto fluid gel:

200 g simple syrup
80 g Amaretto
2 g agar agar

You will also need:

Fresh red fruits
40 g Amaretto

Instructions

Marzipan Biscuit:

Combine the marzipan, 40g white sugar, the egg yolk and whole egg in a food processor and pulse for 5 minutes until the mixture looks pale and smooth, double in volume.
Transfer the mixture in a bowl and place aside.
Melt the chocolate and butter in a heatproof bowl over a hot water bath.
Whip the egg whites with a pinch of salt until foamy. Add 40g sugar and whip for a few more minutes until stiff and glossy.
Combine 2-3 tablespoons of meringue with the chocolate mixture then stir it into the marzipan mixture.
Add the flour into the marzipan mixture as well, then fold in the remaining meringue.
Pour the batter in 2 round cake pans and bake in the preheated oven at 350°F for 20-25 minutes.
Allow to cool down in the pan then carefully remove it and place on a platter. You will only need one sponge cake for this recipe.

Vanilla Diplomat Cream:

Heat the milk in a saucepan.
Bloom the gelatin in cold water.
Mix the egg yolks with salt, sugar and cornstarch in a bowl. Pour the hot milk over and mix well then return on heat and cook until thickened.
Remove off heat and stir in the gelatin.
Place plastic wrap on the surface and allow to cool down.
When chilled, mix until creamy then fold in the whipped cream.
Add the vanilla and mix well.

Amaretto Fluid Gel:

Heat the simple syrup in a saucepan and bring to a boil.
Add the Amaretto and agar agar and cook for 30 seconds.
Remove off heat and allow to cool down for at least 3 hours.
When chilled and set, transfer it in a pastry bag.

To assemble the crust:

Place a sponge cake on a platter and brush it with Amaretto.
Spoon the pastry cream in a pastry bag with a round tip and pipe it on the biscuit.
Top the cream with red fruits and pipe the fluid gel over the fruits.
Fill 2 pipettes with Amaretto and decorate.
Serve chilled.

Amaretto Diplomat Tart