Almond Cream Fruit Tart
A baked sweet dessert prepared by filling a tart shell with almond cream egg custard, topping with sliced almonds, and baking.
Ingredients
Butter (creamy)
40 g
Sugar
40 g
Almond flour
10 g
Egg (beaten)
15 g
Cake flour
65 g
Almond flour (for almond cream)
40 g
Egg (for almond cream)
40 g
Sugar (for almond cream)
40 g
Butter (for almond cream)
40 g
Almond flakes
to taste
Instructions
1
Make the tart dough
Add the sugar to the creamy butter, being careful not to incorporate air.
2
Mix the tart dough
Once the sugar is well combined, mix in the almond flour. Add the beaten egg in several additions, mixing thoroughly and avoiding any separation. Be careful not to incorporate air. Once nearly combined, add the cake flour. Use a flat spatula to press the mixture together until just combined—do not knead. When the dough is roughly brought together, turn it out onto a work surface and spread it by hand. It should no longer stick to your fingers. Shape into a round disc, cover with a large piece of plastic wrap, and begin rolling out with a rolling pin.
3
Roll out the tart shell
Roll the dough out in a circular motion into a circle slightly larger than the mold. Lift and replace the plastic wrap occasionally to help the dough spread evenly. When the dough is about 3 mm thick, remove the plastic wrap from both sides, then lay the plastic wrap back onto one side and prick the exposed side with a fork. Press the side without plastic wrap down into the mold, pressing the dough firmly into the corners with your fingers. Roll the rolling pin across the top (over the plastic wrap) to trim off the excess dough. Replace the plastic wrap and check that the dough fully lines the mold, pressing it slightly up the sides with your fingers.
4
Chill the tart shell
Cover with plastic wrap and refrigerate for at least 1 hour. (See pages 42–43 for detailed instructions on steps 1–4.)
5
Make the almond cream
Combine the butter, sugar, almond flour, and egg yolks. (See page 46 for the detailed method.)
6
Fill the tart shell
Spread the almond cream over the chilled tart shell in the mold.
7
Add the almond flakes
Sprinkle almond flakes on top, but do not use too much.
8
Bake
Bake in an oven preheated to 180 °C for 30 minutes. Once baked, remove from the mold and place on a wire rack to cool. Once cooled, dust the top with sugar.
