Apple Tart with Almond Milk Cream

Here we are, Light and Tasty is back after last Monday’s break. We’ve rested, recharged our batteries, and now all six of us are full of energy… and desserts! 😃

Yes, today we’ve decided to offer only desserts – as light as possible, of course – dedicated to moms in anticipation of Mother’s Day next Sunday.

I decided to make an apple tart, enriched with a light and delicate cream, egg-free, with almond milk and flavored with limoncello.

It’s a tart I made a few years ago for my parents’ anniversary, and now I’ve recreated it exactly the same because its delicacy, both in appearance and taste, makes it perfect as a dessert for Mother’s Day. Therefore, you will find in the recipe photos of two different tarts but only in appearance, not in taste (they are identical, with the same ingredients, the same cream, and cooked in the same pan, but the final result is different!).

I like to show both of them because, for me, that’s the beauty of cooking: taking inspiration from a recipe and then following the feeling of the moment for the details. 😊

If you haven’t decided which dessert to make for the upcoming Mother’s Day yet, try making this apple tart with almond milk cream and decorate it as you like, and you’ll see it’ll be a lovely gift for your mom. 🌸

👇 And if you need some more tart ideas, take a look at these! 👇

Difficulty: Easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 40 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 1/2 cups all-purpose flour
2/5 cup sugar
1 egg
3 tablespoons butter
2 tablespoons ricotta (about 1 1/2 oz)
1 teaspoon baking powder
1 cup egg-free almond milk cream
1 apple (about 7 oz)
grated lemon zest (to taste)
sliced almonds (to taste)

Tools

Pan for tarts
Parchment Paper

Steps

First, prepare the shortcrust pastry.
I used the recipe for classic pastry, but slightly modified to reduce fats and sugars, as follows: using 2 1/2 cups of flour instead of 250 grams, halving the butter and adding a tablespoon of ricotta instead of the removed butter.
👉 If you prefer to remove butter and ricotta completely, you can easily use oil-based shortcrust pastry –> here’s the recipe. Or, for the vegan version –> here’s the recipe for my semi-wholegrain vegan pastry.
While the pastry rests in the fridge, prepare the almond milk and limoncello cream.
Let the cream cool (or even just warm slightly), transferring it into one or more cold bowls and stirring it occasionally with a spoon.
Roll out a disc of shortcrust pastry using about two-thirds of the dough.
Place the disc on the tart pan lined with parchment paper.
With a part of the remaining pastry, create a cord to form the edge, pressing it with your fingertips to adhere to the pan’s edge.
With the remaining pastry, make little hearts using a small heart-shaped cookie cutter. The obtained cookies will serve as decoration.
Spread the cream over the pastry.
If desired, add a grating of lemon zest over the cream.
Wash and thinly slice the apple (I prefer not to peel it).
Arrange the apple slices over the cream.
👉 A 7 oz apple is enough to cover the entire surface. If you have smaller apples and need to use a second one to complete… make sure it is the same variety, otherwise, the skin color will reveal the difference, as happened to me! 😃
Decorate with the heart-shaped cookies. Arrange them as desired over the apples and – if there are enough – around the entire edge.
If desired, sprinkle with sliced almonds.
Bake and cook at 350°F for 25-30 minutes.
Cool on a wire rack.
When serving, you can decorate with a dusting of powdered sugar (possibly only on the edge).
And here are the two photos of the same tart made on two different occasions:
And how will you decorate it? With many hearts? With yellow cream? or with white cream? With almond slivers or without?
Send me the photo of your version! I’ll publish it in the collection My Recipes Made by You and in the album on Facebook! 🤗