Best Almond Custard Tart With Strawberries Recipes

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.

ALMOND TARTS

Steps:

• For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
• To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
• Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
• For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
• To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
• Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.

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.

ALMOND TART CRUST

Steps:

• Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside.
• In a medium bowl, whisk to combine flour, sugar, and salt.
• In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine.
• With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven.

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.

ALMOND TART

Steps:

• Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
• Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.

FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST

Steps:

• Crust:
• Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
• Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
• Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
• Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
• Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
• Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
• Custard and assembly:
• Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
• Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
• Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
• Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
• Do Ahead: Custard can be made 4 days ahead. Keep chilled.