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Once resting and chilled, the dough is rolled out and fitted into a shallow tart tin, ready for blind baking to prevent sogginess. This initial step sets the stage for the rich filling, a blend of egg yolks, softened butter, castor sugar, and the all-important apricot jam. The unique aspect of the filling is its surprisingly thick consistency, challenging the traditional notion of a creamy pudding.
The Final Touches: Baking and Serving
As the filling bakes, the remaining egg whites are whisked to stiff peaks, ready to adorn the surface of the pudding. The delicate balance of temperatures plays a critical role; if too hot, the egg whites melt into a mess rather than forming an airy topping. Expertly navigating this step is vital for both aesthetics and presentation.