Gâteau Basque with a Twist

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 2 large egg yolks 2 large egg yolks
• For the pastry cream: For the pastry cream:
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the fruit layer: For the fruit layer:
• 2 cups fresh seasonal fruits (such as berries, peaches, or cherries), sliced 2 cups fresh seasonal fruits (such as berries, peaches, or cherries), sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 38g, 18g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   Add the egg yolks to the mixture and gently knead until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In the meantime, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it begins to simmer.
4. 4.
   In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Slowly pour the hot milk into the egg mixture while whisking continuously.
5. 5.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
6. 6.
   Preheat the oven to 180°C (350°F). Take the chilled dough out of the refrigerator and divide it into two equal portions.
7. 7.
   Roll out one portion of the dough on a lightly floured surface to fit the bottom of a 9-inch (23cm) tart pan. Place the rolled-out dough in the pan and press it gently to fit. Trim any excess dough.
8. 8.
   Spread the sliced fruits evenly over the dough in the tart pan. Pour the chilled pastry cream over the fruits, smoothing it out with a spatula.
9. 9.
   Roll out the second portion of the dough and cut it into thin strips. Arrange the strips in a lattice pattern over the pastry cream.
10. 10.
    Bake the Gâteau Basque in the preheated oven for 35-40 minutes, or until the crust is golden brown. Allow it to cool completely before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Cornstarch — Whisk the cornstarch with the sugar and egg yolks thoroughly to avoid lumps in the pastry cream.
• Fruits — Choose fresh seasonal fruits that are ripe but firm for the best texture and flavor.
• Vanilla extract — Use pure vanilla extract for the best flavor in the pastry cream.
• Tart pan — If you don't have a tart pan, you can use a springform pan or a pie dish as an alternative.

Tips & Tricks

• For a twist, you can add a sprinkle of ground cinnamon or a splash of rum to the pastry cream.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Serve the Gâteau Basque chilled for the best taste and texture.
• Experiment with different fruit combinations to create your own unique variation.
• Dust the finished Gâteau Basque with powdered sugar for an elegant presentation.

Serving advice

Serve each slice of Gâteau Basque with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

To enhance the presentation, garnish the Gâteau Basque with a sprig of fresh mint or a dusting of cocoa powder. Serve it on a decorative dessert plate for an elegant touch.