Summary

Ingredients

For the dough:

• 200 g flour
• 150 g butter, ice cold
• 1 teaspoon sugar
• 0.5 teaspoon ½ salt
• 1 egg yolk
• 2 tablespoon water, (ice water)

For the cream: (almond cream)

• 100 g butter
• 100 g almond (s), sweet round
• 3 egg (s)

For the cream: (pastry cream)

• 300 ml milk
• 3 egg (s)
• 100 g suar
• 2 packs vanilla sugar
• 50 grams flour

For decoration:

• Almond (s), blanched and peeled

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Instructions

1. For a tart pan with a diameter of 28 cm.
2. Put the flour in a bowl and make a well. Spread the butter in flakes, sugar and salt on the edge. Put the egg and water in the well and quickly knead everything from the center to a dough ball. Then cover and chill for 30 minutes.
3. For the almond cream, mix the butter with the almonds and eggs to a smooth cream. Put aside.
4. For the pastry cream, warm the milk while stirring the sugar, egg yolk, vanilla sugar and flour. Then add this to the boiling milk and stir vigorously with the whisk until the cream becomes thick. Pour the warm pastry cream into the almond cream and stir everything evenly.
5. Roll out the dough thinly on a floured work surface. The dia should be approximately 32 cm. Grease the tart pan just lightly and place the dough over the tart pan. Then press lightly with your hands and cut off the excess dough.
6. Prick the base with a fork and bake preheated to 200 ° C (top / bottom heat) for 12 minutes on the second rack from the bottom.
7. After cooling down briefly, pour the cream into the tart tin, decorate the tart with whole almonds and bake for another 15 minutes.
8. Let cool down briefly after baking, cut into pieces and serve while still lukewarm.