Tourment d'Amour (Agony of Love)
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5
2 reviews
Excellent
Tourment d'Amour (Agony of Love)
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Tourment d'Amour (Agony of Love) is a delicious traditional dry round cake filled with coconuts from Guadeloupe which is also known in St Kitts.
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Ingredients
For the dough
- 2 cups flour
- ⅓ cup almond meal
- ½ cup icing sugar
- 8 tablespoons butter , softened and diced
- 1 egg yolk
- 2 tablespoons water cold
- 1 pinch salt
For the coconut jam
- 1 coconut
- ½ cup brown sugar
- ½ cup sugar
- ½ teaspoon ground cinnamon
- 1 vanilla pod
- 1 lime (zest + juice)
- ¼ teaspoon almond extract
- ¼ teaspoon nutmeg grated
- 2 cups water
For the pastry cream
- 2 cups milk whole
- ½ cup sugar
- 1 vanilla pod
- 5 egg yolk
- ½ cup cornstarch (or flour)
- 2 tablespoons rum (optional)
For the top dough (to cover)
- 4 egg
- 1 cup flour
- ⅔ cup sugar
Equipment
- Stand mixer
Instructions
Dough
- Mix the flour and butter with the wire whip of the stand-in mixer.
- When the butter is completely absorbed by the flour and you reached a sandy consistency, add the icing sugar.
- Attach the flat beater accessory.
- Add the egg yolk and cold water, and finally the salt.
- Mix until it forms a compact and smooth dough.
- Place the dough on a work surface and knead quickly with the palm of the hand.
- Be careful not to overwork the dough so it does not become brittle.
- Form a ball and let it rest in the refrigerator for two hours (or overnight if possible).
Coconut Jam
- Split the coconut.
- Using a vegetable peeler, remove the thin brown skin and finely grate.
- Heat the water.
- Split the vanilla pod lengthwise, scrape with a knife to remove the seeds. Add the seeds and pod to the water. Infuse for 15 minutes.
- Place all the ingredients in a heavy saucepan and cook for 1 hour, stirring regularly: 15 minutes at medium to high heat and the remaining 45 minutes at low heat.
- Remove the vanilla pod in the end.
Pastry Cream
- For a homogeneous end result of the pastry cream, the recipe was carried out with an electric hand mixer for all stages.
- Split the vanilla bean lengthwise, scrape with a knife to remove the seeds. Add the seeds and pod to the milk.
- In a large non-stick saucepan, heat the milk and vanilla over low heat.
- In a large bowl or the bowl of a mixer, beat the egg yolks and sugar until they become white, add cornstarch (or flour).
- Beat well to avoid lumps.
- Add the rum.
- Add half of the hot milk.
- Whisk and pour into the pan of milk that should still be on low heat.
- Beat until thick (about 4 minutes).
- Remove cream from heat and let cool while stirring occasionally to prevent it from drying out on top.
- Remove the vanilla pod.
Top dough (to cover)
- Beat eggs and sugar at high power until frothy and very firm.
- Lower power to medium / low and gradually add the flour.
Assembly
- Preheat oven to 350F/180C.
- Roll the dough and place on a tart baking dish.
- Spread the coconut jam on top.
- Pour the custard and spread evenly.
- Then finish with the last dough to cover.
- Bake for 30 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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