Best Almond Shortbread Crust Recipes
CITRUS TART WITH SHORTBREAD ALMOND CRUST
Provided by Nancy Fuller
Categories dessert
Time 6h10m
Yield One 9-inch tart
Number Of Ingredients 18
Steps:
- Add the eggs and cream to a medium bowl and whisk together until combined.
- In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
- Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
- Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
- Preheat the oven to 350 degrees F.
- Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
- Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
- Cool completely on a wire rack before filling.
- In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.
CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST
Provided by Dorie Greenspan
Categories Milk/Cream Food Processor Egg Dessert Bake Almond Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- For crust:
- Butter 9-inch-diameter tart pan with removable bottom. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. Transfer 1/4 cup dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom with back of fork during first 15 minutes when crust puffs or bubbles, about 20 minutes total. Cool completely.
- For pudding:
- Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
- Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils, about 2 minutes. Remove from heat. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours. Do ahead Can be made 1 day ahead.
- For topping:
- Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not use nonstick) over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is medium amber color, about 7 minutes. Add almonds and stir to coat evenly with caramel. Immediately scrape coated almonds onto sheet of foil. Working quickly with 2 forks, separate almonds and spread out in single layer. Cool completely. Do ahead Let almonds stand at room temperature up to 6 hours or cover and chill up to 1 day. Break almonds into small clusters before using.
- Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.
PEAR TART WITH ALMOND SHORTBREAD CRUST
Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie
Provided by Dienia B.
Categories Tarts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- pie crust
- Process in food processor; add egg yolk last.
- pat into pie shell was oily
- Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
- Add golden syrup with cream or 1/2 and 1/2 and almond extract.
- Drain pears; place in bottom of pie pan.
- pour egg mixture over pears.
- Top with almond flakes.
- Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
ROSE-SCENTED BERRY TART WITH AN ALMOND SHORTBREAD CRUST
A classic berry tart is a perfect way to showcase your farmers' market bounty, but it's also kind of staid and dull, offering up visions of a vicar's tea with an old aunt. But here, you'll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby. For those with green thumbs, here's a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust, place 1/4 cup flour and the almonds in a food processor. Run until the almonds are finely ground, about 1 minute. Pulse in remaining one and a quarter cups flour, sugar, lemon zest and salt.
- Add the butter and pulse until a coarse meal forms. Add the egg and pulse until the dough comes together. Press dough into a disk, wrap in plastic, and chill for 4 hours or up to a week.
- To make the pastry cream, pull the rose petals from the stem and drop into a heavy saucepan. Pour in milk and bring to a simmer. Remove from heat, cover, and let stand 1 hour. Strain and discard petals; pour liquid into pot and return to a simmer. (If you are using rosewater, skip the steeping; bring milk to a simmer and stir in the rosewater off the heat.)
- In a medium bowl, whisk flour and sugar. Slowly whisk in the hot milk. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture just starts to boil, 1 to 2 minutes.
- In a large bowl, whisk yolks until pale and thick. Whisking constantly, pour the hot milk mixture into the yolks. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until custard is thick and smooth (170 degrees on an instant-read thermometer). Do not let the mixture boil. Strain through a fine-mesh sieve. Chill 1 hour before using or up to 5 days.
- When ready to bake the tart, roll the dough out between two sheets of plastic to a 3/8-inch thickness. Remove plastic and line a 9-inch tart pan with the dough; chill for 30 minutes.
- Heat the oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then remove the foil and weights. Continue baking, uncovered, for 5 to 10 more minutes, until pale golden. Allow tart shell to cool completely before filling.
- Spoon chilled pastry cream into cooled tart shell. Arrange berries over the top of the tart. Serve within 2 hours for the best texture.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 63 milligrams, Sugar 20 grams, TransFat 0 grams
ALMOND SHORTBREAD CRUST
Steps:
- Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
- Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.
SHORTBREAD ALMOND COOKIE CRUST
A great crust for Cheesecake!!!! Or Chocolate Moose! Check out my Creamy cheesecake. Could be all ground in food processor then mix with butter. A good topping for yogurt, ice cream, moose just sprinkle mixture on top for extra crunch!
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 8inch pan
Number Of Ingredients 3
Steps:
- Place crumbs and almonds into bowl and mix with melted butter.
- Stir until mixed well.
- Press into bottom and side of an 8 inch springform pan.
- Refrigerate 15 minutes before filling.
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Ingredients
The main ingredients for almond shortbread crust are flour, sugar, butter, and ground almonds. Some recipes may include additional ingredients such as salt, vanilla extract, and egg yolk.Flour
All-purpose flour is the most commonly used flour in almond shortbread crust recipes. It gives the crust structure and helps it hold its shape.Sugar
Granulated sugar is used in almond shortbread crust recipes to add sweetness and help the crust brown. Some recipes may call for powdered sugar or brown sugar for different flavor profiles.Butter
Unsalted butter is the preferred choice for almond shortbread crust as it allows control over the amount of salt in the recipe. Butter also provides the richness and flavor that complements the almond and sugar in the crust.Ground almonds
Almonds are ground into a fine powder and added to the crust mixture to give it a nutty flavor and texture. Almond meal or almond flour can also be used in place of ground almonds.Salt
A pinch of salt may be added to the crust mixture to balance out the sweetness and enhance the flavors.Vanilla extract
A small amount of vanilla extract can be added to the crust mixture to add depth of flavor.Egg yolk
Some recipes may call for an egg yolk to be added to the crust mixture to help bind the ingredients together.Preparation
Almond shortbread crust is simple to prepare and can be made in a food processor, stand mixer, or by hand.Food Processor Method
1. Add flour, sugar, ground almonds, and salt to the food processor and pulse to combine. 2. Add diced butter and pulse until the mixture resembles coarse sand. 3. Add vanilla extract and pulse until the dough comes together in a ball. 4. Remove the dough from the food processor and shape it into a disk. 5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.Stand Mixer Method
1. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. 2. Add ground almonds and beat until combined. 3. Gradually add in the flour and mix until the dough comes together. 4. Add vanilla extract and mix until incorporated. 5. Turn the dough out onto a lightly floured surface and shape into a disk. 6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.Hand Method
1. In a mixing bowl, cream butter and sugar together until light and fluffy. 2. Add ground almonds and mix until combined. 3. Gradually add in the flour and mix until the dough comes together. 4. Add vanilla extract and mix until incorporated. 5. Turn the dough out onto a lightly floured surface and shape into a disk. 6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.Tips
- Use cold butter. Cold butter helps create a flaky crust. - Chill the dough. Chilling the dough before using helps the crust hold its shape while baking. - Pre-bake the crust. Some recipes may call for pre-baking the crust to create a crispier texture. - Use a tart pan with a removable bottom. This makes it easier to remove the crust from the pan.Conclusion
In conclusion, almond shortbread crust is a versatile and delicious option for many desserts. It adds a buttery and nutty flavor to the dessert and is easy to make with simple ingredients. With the right techniques and tips, anyone can create a perfect almond shortbread crust.Almond shortbread crusts are a popular base for many desserts, such as pies, tarts, and cheesecakes. They offer a nutty, buttery, and slightly sweet flavor that perfectly complements a variety of fillings. Making an almond shortbread crust is not difficult, but there are a few tips that can help you create a perfectly crisp and delicious crust every time.
Tip 1: Use high-quality ingredients
The quality of your crust will largely depend on the quality of your ingredients. For the best flavor and texture, use high-quality butter, almond flour, and sugar. Look for unsalted butter that is at room temperature, blanched almond flour, and granulated sugar. Avoid using margarine or low-fat butter substitutes as they can affect the texture and flavor of your crust.
Tip 2: Keep the ingredients cold
Cold ingredients are one of the secrets to making a perfect almond shortbread crust. Cold butter creates pockets of steam during baking, which helps to create a flaky and tender crust. Make sure to chill the butter before using it and work quickly to prevent it from getting too warm. The almond flour and sugar should also be kept in the refrigerator or freezer until ready to use.
Tip 3: Do not overwork the dough
Overworking the dough can result in a tough and dry crust. Mix the ingredients just until they come together and then stop. It's okay if there are still small chunks of butter or almond flour in the dough. These will contribute to the flakiness and texture of the crust. Resist the temptation to knead or overmix the dough.
Tip 4: Use a food processor
Using a food processor to make your almond shortbread crust is much easier and faster than doing it by hand. It helps to ensure that the ingredients are evenly distributed and helps to cut the butter into small pieces quickly. If you don't have a food processor, you can also use a pastry blender or two knives to cut the butter into the dry ingredients.
Tip 5: Press the crust firmly into the pan
Pressing the crust firmly into the pan helps to ensure that it will hold its shape and not crumble apart when sliced. Use the bottom of a measuring cup or a flat spoon to press the crust down evenly and firmly. Make sure to press it up against the sides of the pan as well to create a more defined edge.
Tip 6: Chill the crust before baking
Chilling the crust before baking helps to prevent it from losing its shape and becoming too thin. It also helps to create a flakier texture. Place the prepared crust in the refrigerator for at least 30 minutes or up to overnight. If you're in a hurry, you can also freeze it for 15-20 minutes.
Tip 7: Blind bake the crust
Blind baking is when you prebake the crust before adding the filling. This helps to create a crisp and fully cooked crust that won't get soggy from the filling. To blind bake an almond shortbread crust, preheat the oven to 350°F, line the crust with parchment paper or aluminum foil, and fill it with pie weights, dried beans, or uncooked rice. Bake for 10-15 minutes or until lightly golden. Remove the weights and parchment paper and bake for an additional 5-10 minutes or until fully baked.
Tip 8: Don't overbake the crust
Overbaking the crust can result in a burnt and bitter flavor. Keep an eye on your crust as it bakes and remove it from the oven when it is lightly golden in color. It will continue to cook slightly as it cools. If your recipe calls for a baked filling, such as a cheesecake, you may need to reduce the baking time for the crust to prevent it from overbaking.
Conclusion:
Making an almond shortbread crust is a simple and delicious way to elevate your desserts. By following these tips, you can create a perfectly crisp and buttery crust that will complement any filling. Remember to use high-quality ingredients, keep them cold, resist the urge to overwork the dough, and chill the crust before baking. Blind bake the crust to prevent it from getting soggy and remove it from the oven when it is lightly golden. With these tips in mind, you'll be sure to create a perfect almond shortbread crust every time.