Cider Cake Recipe: Creamy & Original Dessert

Cider Tart: A Taste of Autumnal Bliss in Every Bite

A light, golden base and a juicy filling, with a soft apple flavor thanks to the cider and a appetizing caramelized layer on the surface – these are the hallmarks of a truly exceptional cider tart.this homemade dessert, remarkably easy to create, showcases the distinctive flavors of cider, particularly those originating from the Asturian region of Spain.

This isn’t just a seasonal treat; it’s an exquisite finale for special occasions, from festive Christmas dinners to intimate lunches.

The heart of this tart lies in its delicate filling. This filling is crafted from natural cider, eggs, sugar, and cream, resulting in a creamy texture and a beautifully golden finish after baking. Experts recommend utilizing natural cider to fully capture the characteristic flavor profile.

Recipe Breakdown: From Prep to Plate

The creation of this delightful tart requires approximately 2 hours and 5 minutes, broken down as follows:

• Preparation: 20 minutes
• Cooking: 45 minutes
• Rest/Cooling: 1 hour

Ingredients:

• 1 sheet of shortcrust pastry
• 300 ml natural cider
• 100 g white sugar
• 100 ml liquid whipping cream (minimum 35% fat)
• 3 eggs
• 30 g cornstarch (cornstarch)
• 1 teaspoon vanilla extract (optional)
• 1 pinch of salt
• Butter for greasing the mold

Instructions:

1. Preheat your oven to 180°C (356°F) and generously grease a round mold, preferably removable, with butter.
2. Carefully spread the shortcrust pastry into the mold, ensuring the edges are well-adjusted. Pierce the bottom of the pastry with a fork to prevent bubbling during baking.
3. Bake the blank base for 10 minutes, covering it with baking paper and dried vegetables to maintain its shape.
4. While the base is baking, reduce the cider in a saucepan over medium heat until it concentrates to approximately 200 ml. Allow it to cool completely.
5. In a separate bowl,combine the sugar,cornstarch,and a pinch of salt.
6. Add the eggs one at a time,beating until just combined – avoid excessive foaming.
7. Gently incorporate the liquid cream and the reduced cider (and vanilla extract, if desired), mixing until a smooth, consistent cream is achieved.
8. Pour the mixture over the pre-baked base, ensuring a smooth surface.
9. Bake for 30-35 minutes, or until the filling is set but retains a slight jiggle in the center.
10. Allow the tart to cool completely before unmolding. For an added touch, dust with icing sugar or serve with ice cream.

Nutritional Facts

This cider tart yields approximately 8 servings, with an estimated nutritional profile per serving:

• Calories: 290 kcal
• Fat: 13 g
• Carbohydrates: 35 g
• Sugars: 20 g
• Proteins: 5 g

It’s vital to note that these values are estimates and can vary based on the specific ingredients used and portion sizes.

Storage & Preservation

To maintain optimal freshness, store the cider tart, covered, in the refrigerator for up to 3 days. Keeping it away from moisture will help preserve the crispness of the pastry. While it can be frozen, the filling’s texture may be slightly altered upon thawing.