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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Glacéd ganache, for a tart: | 2. Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle. | 3. Cut the chocolate into small pieces & stir it in the mixture mentioned above. | 4. When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before. | 5. Cool it if you aren’t going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold. | 6. Tart assembly: | 7. Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ". | 8. White cake layer will now be known as layer. | 9. Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart. | 10. Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm. | 11. Add the middle layer, with the cut side facing the custard. | 12. Add a thin layer of whipped cream to, the top of, the middle layer. | 13. Add pear bits & spread them on top, into, the whipped cream. | 14. Add top layer, mold it slightly. | 15. Add whipped cream on top and the sides, creosote, of the nearly finished tart. | 16. Put it into a refrigerator. | 17. Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick. | 18. Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object. | 19. Take out what you previously put into the refrigerator. | 20. Roll out, apply, the almond paste on top of the nearly finished tart. | 21. Mold, & cut the excess, almond paste. | 22. Pour the, slightly heated, ganache on top of the tart and let it flow out. | 23. Stroke the ganache gentle with a pallet. | 24. Sweep around the tart until the drip/flow of excess ganache stops. | 25. Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height. | 26. Let the ganache become more solid, & add ornaments if you have. | 27. PS. English isn't my native language, if you find minor errors. | 28. I have no real facts about preparation and cooking time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white cake layer	3			16.8111	0.0	3.74	0.0944
custard	26	ounces		3022.0559	610.3079	50.858999999999995	47.1736
pear	1		cut	79.8	21.322	0.504	0.196
cream	17	ounces		2772.0	55.86	30.491999999999997	291.312
almond paste	8 7/8	7/8		1152.3566	120.2929	22.6446	69.7956
almond	3 1/2	ounces	roasted shaved	877.1333	0.0	0.0	99.2232
almond paste	1/16 - 1/3	ounce		1152.3566	120.2929	22.6446	69.7956
sugar	2/3	ounce		75.4097	18.8619	0.0	0.0
liquid glucose	2/3	ounce		16.8111	0.0	3.74	0.0944
cream	3 1/2	1/2		2772.0	55.86	30.491999999999997	291.312
dark baking chocolate	3 1/2	1/2		16.8111	0.0	3.74	0.0944
butter	2/3	ounce	unsalted	107.73	4.9499	3.3661	9.072000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.