Berries Almond Tart

I came across this recipe while searching for more fun things to do with almond flour! Thanks, Mandelin.


Mix of fresh berries

Almond Tart Crust

1/2 cup butter
3/4 cup confectioners sugar
1 1/4 cup blanched almond flour (the skinless ones)
3 teaspoons brown rum
1/2 teaspoon vanilla extract
2 eggs

Pastry Cream
3/4 cup milk
1/4 vanilla bean
2 egg yolks
1 1/2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon butter
1/2 teaspoon gelatin powder
1 cup heavy cream


For almond cream batter, combine butter and confectioners sugar in a bowl with an electric mixer. Add blanched almond flour. Add brown rum and vanilla extract. Combine eggs one at a time until blended.

Spray metal form(s) with oil to prevent sticking and place on a cooking sheet covered with parchment paper. Transfer mixture to the metal form(s). Fill metal forms halfway, as batter will expand during baking. Bake at 350° for 10-15 minutes. Cool tarts to room temperature.

For the pastry cream, in a heavy saucepan, heat milk and add vanilla bean. Bring to a boil.

In a separate bowl, stir together the egg yolks, sugar, and cornstarch until smooth. When the milk comes to a boil, dribble it slowly into the bowl in a thin stream while mixing to avoid cooking eggs. Return the mixture to saucepan and slowly return to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from heat. Stir in butter until blended. Pour into a heatproof container and cover with plastic wrap directly on the surface to prevent skin from forming. Refrigerate until chilled before using. Can be prepared a day ahead.

In another bowl, whip heavy cream. Fold in chilled pastry cream. Transfer mixture to piping bag and layer over tops of tarts.

Add fresh berries and enjoy!


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