Cream Pastry Hearts
- Custard (either the finished product or)
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
For the pastry: Thaw the puff pastry and separate. Place on top of each other and roll out thinly. With a heart cookie cutter, cut out 24, 7 cm (approximately 2 3/4 inches) hearts. Place on a parchment-lined sheet tray and brush with a beaten egg yolks. Sprinkle with 2/3 of the almonds and dust lightly with powdered sugar.
Bake in a preheated oven at 200°C (approximately 400°F) for about 8 minutes. Remove from the oven and let cool.
Soak the gelatine in cold water until .soft, about 10 minutes
Bring the milk to a boil and stir in the semolina. Cook for about 3 minutes while stirring. Remove from the heat and let cool slightly. Squeeze the excess water from the gelatin and stir into the milk until dissolved. Remove from heat and stir in the ricotta, liqueur, lemon juice, and sugar. Stir until smooth and allow to set in the refrigerator. As soon as the pudding begins to gel, beat the cream until stiff and fold into the pudding.
Spread the cream on half of the pastry heart and place the other half on top. Lightly press and sprinkle with any remaining almonds.
Dust with icing sugar and serve with fresh figs or fruit on a custard. Decorate the custard with fruit puree.
If not using pre-prepared pudding, mix the milk with the cream and vanilla pod. Bring to a boil and set aside.
Beat the yolks with the sugar in a bowl until white and creamy. Slowly stream the hot cream into the egg yolks while stirring. Transfer back into the pot and beat on low heat while continuously stirring until thick. Do not let the pudding come to a boil.
Press the pudding through a sieve and let cool. Sprinkle the surface with sugar to prevent a skin from forming.