Almond custard tart: a perfect dessert to enjoy on many occasions, with an enveloping aroma and a delicate flavor. The base is made with a crumbly shortcrust pastry, partially enriched with almond flour which gives it a unique taste and an irresistible texture. Inside, a soft almond milk custard, silky and fragrant. To decorate, coarsely chopped or slivered almonds add a crunchy note to our tart. Once baked and well chilled, it is best stored in the refrigerator for up to 3–4 days. Now let’s see together how to prepare this delicious almond custard tart at home:
More almond desserts recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 5.3 oz butter
- 1 1/4 cups powdered sugar
- one whole egg
- 1 1/4 cups all-purpose flour
- 1 1/2 cups almond flour
- a pinch of salt
- almond extract
- 2 tsp baking powder
- to taste peeled almonds (for decoration)
- 2 cups almond milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 6 tbsps cornstarch
- almond extract
- 1 oz Amaretto liqueur (optional)
Steps
Prepare the shortcrust pastry. In a bowl, beat the butter with the powdered sugar until you obtain a creamy and homogeneous mixture. Add the egg, the almond extract and mix well.
Gradually add the two flours to the butter mixture, also incorporating the baking powder and a pinch of salt. Form a soft, compact dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the almond custard. In a small saucepan, heat the almond milk until almost boiling, then remove from the heat.
Work the egg yolks with the sugar until pale and frothy. Add the almond extract and the cornstarch, mixing well to avoid lumps.
Slowly pour the hot milk into the yolk mixture. Then return the saucepan to the heat, stirring constantly until the custard thickens (about 5–10 minutes).
Once set, add the Amaretto liqueur. Mix well and let cool in a container covered with plastic wrap placed directly on the surface of the custard to prevent a skin from forming.
Assemble the tart. Take the dough out of the refrigerator and roll out a little more than half of it on a floured surface until you reach a thickness of about 1/5 inch (≈1/4 inch).
Line a 22 cm (about 9 in) tart pan with the pastry, prick the bottom with a fork and pour the almond custard over the base.
Roll out the remaining pastry and cover the custard, sealing the edges well and making some holes on the surface to allow steam to escape.
Brush, if desired, with a little egg white (previously reserved from the custard preparation) and decorate the tart with the peeled almonds, coarsely chopped or in flakes.
Bake in a preheated oven at 356°F for about 35–40 minutes, or until evenly golden.
Let the almond custard tart cool completely at room temperature. Then refrigerate for at least a couple of hours before serving and, if desired, dust with powdered sugar.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
