This crispy delicacy I used to make at my own Restaurant in Belgium, as simple as it is, it is as well a delight to eat!
For the Puff Pastry Shell:
1 Sheet Puff Pastry or make your own.
2 Pieces Egg White
80 Grams Sugar
60 Grams Sliced Almonds
For the Pastry Cream:
1 Liter Milk
200 Grams Sugar
8 Pieces Egg Yolk
1 Piece Vanilla Bean spliced open lengthwise
Lay the Puff pastry circle on Grease Proof Paper on a Baking Tray, and preheat the oven to 188 degrees Celsius. Meanwhile beat the egg whites a little to loosen them up. Mix the Almonds under them together with the Sugar, it should form a slow thick liquid paste like this. Once well mixed, top the Puff Pastry with a generous layer of this mixture.
Place in the oven for about 18 minutes.
After the Puff Pastry has got its color and is well baked, leave it in the oven but turn the temperature to 60 degrees and let is sit on the oven for another 30 minutes, just to help make it really dry inside and all the more crispy.
Transfer to a rack to cool down.
Meanwhile cook the Pastry Cream, by boiling the Milk with the Vanilla Stick. In a separate Bowl mix the egg yolks with the sugar and stir until creamy. When the Milk boils, pour it over the Egg Yolks and mix thoroughly, then pour it back into the pan again, and over a low fire whilst constantly stirring, bring the mixture ALMOST to a boil, ALMOST, just make sure that you turn of the fire before it would start to boil, or else the Egg and Milk would start to separate from each other.
Pass through a fine sieve and set aside to cool down.
Slice open the Puff Pastry and set the top aside.
Fill the base with a generous layer of Pastry Cream, don’t be shy to make this 1 inch thick! After all when you eat something like this you don’t want to do half a job!
Top the Cream with whatever fruits you like, do some Bananas, Kiwi, Strawberries, Cherries, Raspberries and Blueberries, or basically any fruit that you particularly like!
Now top this with a layer of Whipping Cream, and place the crispy top back on the “Tarte”. Sprinkle with Icing Sugar and decorate with a bit of fresh Fruits in the center.