Best Almond Custard Tart With Strawberries Recipes

STRAWBERRY ALMOND TART

Steps:

• In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
• Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
• Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
• Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
• Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
• When ready to bake, preheat the oven to 350℉.
• Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
• Sprinkle the remaining crumbs on top, along with the sliced almonds.
• Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
• Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
• Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!

STRAWBERRY ALMOND TART

Steps:

• Place the flour and icing sugar in a food processor and blitz to combine. Add the butter and process for about 20 seconds until the butter pieces are about the size of a pea.
• Add the egg yolks and, with the processor running on the lowest setting, start pouring in the milk. Only use as much milk as you need for it to start clumping.
• Tip the dough out onto a sheet of baking paper and use the edges of the paper to help pull it together (so you don't warm it up with your hands). Gently pull it into a disk shape, wrap it in the baking paper and place it in the fridge for at least half an hour.
• Dust a clean work surface with flour and place the cold dough on top, then dust the top of the dough with a little flour too. Roll it out to a 10.5 inch circle about 5mm thick.
• Preheat the oven to 180C / 350F / 160C fan forced.
• LIne the base of an 9 inch fluted tart tin with baking paper. Roll the dough over top of the rolling pin, then lift it and lower it over the baking tin and unroll it. Press the dough into the corners and up the sides. Roll the rolling pin over the top to trim off the overhang.
• Line the tart shell with baking paper and fill it with rice (or pie weights), making sure to press it right into the corners, and bake for 20 minutes. Remove the paper and rice and bake for a further 10 minutes.
• While the tart shell cools a little, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each.
• Sift over the flour, then add the almond meal and beat them in (until just combined).
• Once the tart shell has cooled for at least 15 minutes, spread the strawberry jam over the base. Dollop the frangipane filling all over the top and then spread it out level all the way round.
• Randomly place the strawberry halves over the top, then sprinkle the almonds around in the gaps.
• Bake for 40 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it.

SUMMER FRUIT TART FROM ALMOND BREEZE®

Steps:

• To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
• Pour custard into tart crust and top with fruit.
• Refrigerate 30 minutes before serving.

STRAWBERRY ALMOND TARTS

Steps:

• For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
• For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
• Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
• Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
• Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
• Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.