tart malakoff

slowly slowly we are entering cake-kingdom. those cakes and tarts that make you gasp. not only because they look so wonderful but also because they make you slightly nervous before you even grab your spatula.

tart malakoff is such a patisserie. a sweet affair - full of light & luscious cream that embeds a generous packet of ladyfingers. the roasted almonds slices not only make it visually interesting but also give it a nice texture when those toasted almond slices crackle in your mouth while you swoon over that generous amout of whipped full fat cream.

it will only take a second until you forget how to spell the work B-I-K-I-N-I.

tart malakoff is a stunning tart that gives you a lot of freedom, while you bake it. some variations help you to evade a lack of ingredient or the extra use of seasonal fruit.

  • tart malakoff is sometimes made with a base of a pate sucree and a soft sponge. if you are in a hurry, simply use a soft sponge as your base.
  • as creamy as it is - the tart wins not only in flavour but also in texture when you add seasonal fruit such as apricots, plums, berries - really whatever you have and goes well with cream. simply add it to the ladyfingers while you build the tart.
  • while the use of a light bavarian cream (vanillacream) is an absolute must in my opinion - the lazy bakers among you might just use whipped cream and add some vanilla seeds (and maybe a dash of sugar to sweeten the cream a bit). a nice shortcut - that still makes a great tart.


for a 26 cm round tart tin

100g store bought pate sucrée (26cm round)
50g apricot jam
1 sponge cake (26 cm round), see recipe below
ca. 1 dl rum
30g icing sugar
375 ml milk
2 egg yolks
70g sugar
2 vanilla pods, seeds scraped out
1 pinch of salt
4 sheets of gelatine
550g cream
200g lady fingers
ca. 100g almonds, sliced & toasted

to garnish:
some chocolate ganache, melted
4 ladyfingers

for the sponge cake:
2 eggs
60g sugar
40g flour
20g cornstarch
30g butter, melted

start by baking the 26 cm round pate sucrée at about 200 °C for about 5 to 10 minutes until golden. then let cool on a rack.

then make the sponge cake. butter & line caketin and reduce the oven-temp to 180 °C.
beat eggs and sugar in the bowl of your kitchen aid over a bain marie until foamy. then put it back to your kitchen aid, attach the whisk and whip it until cold. sift flour and cornstarch and carefully mix it under the soft egg-sugar mixture. add melted butter & mix carefully but not too long. then bake in the middle of the oven for about 25 minutes until a metal skewer comes out clean. let cool on a wirerack.

spread apricot jam over the cooled pate sucrée, then top it with the cooled layer of sponge cake. put a cake ring around the two layers and adjust so that it fits the cakebase.
mix rum, 2 tablespoons of water and icing sugar, soak the cakebase slightly with the mixture. put rest of rum mixutre to the side.

heat milk in a pan, add eggyolks, sugar, vanilla and salt very well. add milk and heat over a bain marie until the cream starts to thicken (if this takes too long or too much nerves, do it in a pan but careful with the heat or the cream might burn). take off heat imedeately, once the cream starts to thicken.
soak the gelatine in cold water, then squeeze all the water out and add to the cream. mix well and let cool over an ice bath until the cream starts to get firm. add some rum if desired.

whip 500g of cream and add to the now cooled vanilla-cream (you might not need all of the vanilla cream. start using half of it). take 1/3 of the cream and over the tart-base. even out with a spatula. soak ladyfingers in the rum-mixutre, then lay over the cream, then add another layer of cream , another layer of soaked ladyfingers etc. also add fruit if using. finish with a layer of cream and even the surface with a spatula (here is a fabulous video how to smoothly glaze or cream a cake) - let tart rest for a day in the fridge.

before serving, remove the tart ring. whip the remaining 50g of cream, spread around the cake, then decorate the toasted almond slices.
use the rest of the cream to decorate cake with little stars. half 4 ladyfingers and dip into the melted ganache. let cool quickly on a wire rack. then decorate cake.

eat on the same day.