Almond Custard Tarts Recipe
Almond Custard Tarts has a fine taste. Almond Custard Tarts gets its taste from almond paste mixed with eggs and cream. Almond Custard Tarts is inspired by many bakeries all over the world.
Ingredients
| Almond paste | 2 Ounce | |
| Sugar | 5 Tablespoon | |
| Eggs | 2 | |
| Butter | 1/4 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Flour | 3/4 Cup (16 tbs) | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| 1 basic recipe sugar crust pastry | ||
| Raspberry jam | 8 Teaspoon | |
| 1 cup dried fruit and candied cherries | ||
| Apricot glaze | 1/2 Cup (16 tbs) | |
Directions
Preheat oven to 325 °F (160 °C).
In a mixer bowl, at moderate speed, cream almond paste, sugar and one egg white until smooth.
Gradually add butter.
Scraping sides, mix to a soft paste.
Gradually fold in remaining eggs and almond extract.
Add flour all at once.
At low speed, mix until flour is absorbed.
Avoid over mixing.
Gently blend in cream.
Refrigerate.
Line tart molds with crust.
Pour 1 tsp (5 mL) jam into each mold.
Cover with cold almond mixture.
Bake in oven 15-20 minutes.
Remove from oven.
Garnish with dried fruit and candied cherries.
Cover with apricot glaze.
In a mixer bowl, at moderate speed, cream almond paste, sugar and one egg white until smooth.
Gradually add butter.
Scraping sides, mix to a soft paste.
Gradually fold in remaining eggs and almond extract.
Add flour all at once.
At low speed, mix until flour is absorbed.
Avoid over mixing.
Gently blend in cream.
Refrigerate.
Line tart molds with crust.
Pour 1 tsp (5 mL) jam into each mold.
Cover with cold almond mixture.
Bake in oven 15-20 minutes.
Remove from oven.
Garnish with dried fruit and candied cherries.
Cover with apricot glaze.
Chef
