Pastry petals radiate outward like a summer bloom, framing a glossy pool of chocolate. This sunflower tart pairs a tender almond sablé base with a soft, lemon-scented cake layer and finishes with a smooth chocolate namelaka at the center. It’s playful in design, so serve it as a celebratory dessert, a weekend baking project, or whenever you want your table to feel a little sunnier.
What Is a Sunflower Tart?
A sunflower tart is a decorative dessert designed to resemble a blooming sunflower, typically made with petal-shaped pastry arranged around a filled center. This dish combines Italian-style sablé pastry with a moist almond cake layer.
Pro Tips for a Picture-Perfect Sunflower Tart
- Chill the sablé dough properly to keep the pastry crisp and prevent shrinkage during baking.
- Dice the apple finely so it melts into the cake layer without releasing excess moisture.
- When cutting the pastry petals, keep them similar in size for a clean, symmetrical sunflower effect.
- Let the namelaka cool slightly before piping, so it holds its shape without sinking into the cake.
Frequently Asked Questions
Can I make the tart base in advance?
Yes, the sablé dough can be prepared up to two days in advance and stored in the fridge, tightly wrapped. Chilling improves the texture and makes it easier to handle when shaping the tart. You can also freeze the dough for up to one month.
What is chocolate namelaka, and how is it different from ganache?
Chocolate namelaka is a Japanese-style cream that’s smoother and silkier than traditional ganache, and it uses milk, gelatin, and cream. Unlike ganache, it’s designed to be piped and hold soft peaks.
Can I substitute the almonds in the cake layer?
Yes, chopped hazelnuts or pistachios work well as substitutes. Make sure they’re finely chopped to blend seamlessly into the batter. Avoid nuts with skins, as they can make the crumb bitter.
Why do I need to prick the pastry base with a fork?
Pricking the pastry prevents air pockets from forming during baking. This keeps the base flat and ensures the cake layer sits evenly. It also helps the tart bake uniformly from edge to center. Skipping this step can lead to puffed or uneven pastry.
How to Store Sunflower Tart
Store the assembled tart in the refrigerator, covered loosely with foil or a cake dome. It keeps well for up to 3 days without losing texture or flavor. Also, the baked tart base and cake layer can be frozen without the namelaka topping.
Ingredients
How to Make Sunflower Tart
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In a bowl, combine the flour, almond flour, salt, and butter. Rub everything together with your fingertips until the mixture resembles fine sand.
In a bowl, combine the flour, almond flour, salt, and butter. Rub everything together with your fingertips until the mixture resembles fine sand.
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Add powdered sugar and the egg, kneading gently until smooth and compact. Wrap in cling film and chill in the fridge for 2 hours.
Add powdered sugar and the egg, kneading gently until smooth and compact. Wrap in cling film and chill in the fridge for 2 hours.
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In another bowl, whisk eggs with sugar, oil, yogurt, and lemon zest until creamy.
In another bowl, whisk eggs with sugar, oil, yogurt, and lemon zest until creamy.
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Sift in the flour and baking powder, then fold in salt, chopped almonds, and diced apple.
Sift in the flour and baking powder, then fold in salt, chopped almonds, and diced apple.
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Butter a 22cm tart mold. Press half of the chilled pastry evenly over the base and sides, and prick with a fork.
Butter a 22cm tart mold. Press half of the chilled pastry evenly over the base and sides, and prick with a fork.
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Pour in the batter, level it, and bake at 180°C for 45 minutes.
Pour in the batter, level it, and bake at 180°C for 45 minutes.
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Bloom the gelatin in water.
Bloom the gelatin in water.
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Heat milk with honey briefly.
Heat milk with honey briefly.
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Stir in gelatin and chocolate into your milk and honey mixture until smooth.
Stir in gelatin and chocolate into your milk and honey mixture until smooth.
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Roll out the remaining pastry and cut petal shapes.
Blend with an electric whisk, then slowly add the cream, and chill slightly.
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Position the petals to make a sunflower, brush with egg yolk mixed with milk, and bake at 180°C for 18 minutes.
Roll out the remaining pastry and cut petal shapes.
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Dust the tart with powdered sugar, arrange the pastry petals on top, and pipe the chocolate namelaka into the center to form the sunflower heart. Enjoy!
Position the petals to make a sunflower, brush with egg yolk mixed with milk, and bake at 180°C for 18 minutes.
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Dust the tart with powdered sugar, arrange the pastry petals on top, and pipe the chocolate namelaka into the center to form the sunflower heart. Enjoy!
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