– Warm Dessert For 6 people

Pantxineta is an iconic dessert from the Basque Country, particularly loved in San Sebastián. Traditionally made with puff pastry, custard, and slivered almonds, this updated version stands out with the use of almonds in various forms and a rich flavor profile thanks to the infusion of almond milk and almond and vanilla extracts.

Origin and History
Pantxineta was created in the early 20th century, around 1915, by the Casa Otaegui patisserie in San Sebastián. At that time, the city was a popular seaside resort for Spanish royalty and aristocracy, also attracting influential French clientele. Seeking to replicate French frangipane tarts, the patisserie chose a thick custard filling, topped with puff pastry and slivered almonds. The name "Pantxineta" is derived from "frantxi-pan," a Basque adaptation of the term "frangipane."

There are two possible spellings for this name:

• Pantxineta: the most common and widespread, used in the Basque Country and local patisseries.
• Pantchineta: a less common variant, often linked to phonetic transcription or regional variation.

Recipe: Pantchineta (Almond Milk Tart) For 6 people

Ingredients:

For the puff pastry:

• 1 roll of puff pastry (round or square)

For the almond milk:

• 170 g whole blanched almonds (peeled), roasted (toasted), unsalted
• 45 cl of milk
• 90 g sugar
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract (or 1 sachet of vanilla sugar)

For the almond cream:

• 45 g flour
• 5 eggs
• 3 egg yolks
• 30 g butter
• A pinch of salt
• 75 g toasted slivered almonds (for decoration)

Preparation:

1. Preparing the almond milk:
   In a dry pan, lightly roast the whole blanched almonds over low heat.
   Remove from heat and set aside.
   In a saucepan, bring the milk and sugar to a boil, stirring until the sugar is fully dissolved.
   Remove from heat and add the toasted almonds.
   Cover and let infuse for 1 hour.
   After infusion, strain the milk through a fine sieve and discard (or eat!) the almonds.

2. Preparing the puff pastry:
   Preheat the oven to 200°C (400°F).
   Grease and flour a round or square tart pan.
   Roll out the puff pastry and place it in the pan, pricking the bottom with a fork in several places.
   Place a weight or a small pan on top to bake the pastry blind.
   Bake for 20 minutes to pre-cook the pastry.

3. Preparing the almond cream:
   Warm the strained almond milk.
   In a mixing bowl, combine the flour, salt, 2 whole eggs, and 3 egg yolks.
   Gradually add the warm milk while stirring to prevent lumps.
   Pour everything into a saucepan and heat over low heat for 3 to 4 minutes, stirring constantly until a smooth cream forms.
   Remove from heat and let cool for 5 minutes, stirring occasionally.
   Add the butter, as well as the almond and vanilla extracts.
   Let the cream cool and refrigerate for at least 30 minutes.

4. Assembling and baking the Pantchineta:
   Preheat the oven to 165°C (330°F).
   In a dry pan, lightly toast the slivered almonds (about 4 minutes) and set aside.
   Remove the almond cream from the refrigerator and spread an even layer over the pre-baked puff pastry.
   Sprinkle with the toasted slivered almonds.
   Bake for 8 to 10 minutes, until the cream is lightly golden.

5. Finishing:
   Serve warm, or chilled.

Recipe Analysis:

Ingredients:
The use of whole blanched and toasted slivered almonds in this recipe echoes the classic use of almonds in Basque pastries, especially for their crunch and rich flavor.
The addition of almond and vanilla extracts adds a depth of flavor that complements the custard and puff pastry.

Preparing the almond milk:
Infusing the roasted almonds in milk to create "almond milk" is an interesting technique that enhances the almond flavor, which is not traditionally found in the classic Pantxineta version. It adds a creamier, more fragrant dimension to the recipe.
Straining the almonds after infusion ensures the milk is perfectly smooth and free of bits.

Almond cream:
The base of the cream is very similar to a classic custard, with the addition of butter and almond and vanilla extracts. This is a rich and flavorful variation compared to the traditional Basque version of Pantxineta, which usually uses a simple custard.
The method for cooking to achieve a smooth and homogeneous cream is well described and should yield the ideal texture.

Baking the puff pastry:
Blind-baking the puff pastry before adding the almond cream is an important step to avoid sogginess, which is common in this type of tart.
The slivered almonds on top before baking provide a pleasant crunch that complements the texture of the pastry and cream.

Comparison with the Traditional Pantxineta:
This recipe differs slightly from the classic Pantxineta from San Sebastián, particularly with the use of almond milk and flavor infusions before preparing the cream. The classic version is generally simpler: puff pastry, custard, and slivered almonds. However, this version with almond-infused milk and enriched almond cream is a beautiful interpretation that keeps the Basque spirit while adding modern and creative touches.

Conclusion:
This recipe is an interesting and delicious version of Pantxineta, with a unique twist thanks to almond milk and almond infusion. Although it's not the traditional recipe in its entirety, it respects the spirit of the Basque dessert and offers a tasty variation. It could be called "Almond Milk Tart" or "Modern Pantxineta," depending on how you wish to present it.

Bon appétit!