Wonderful Almond Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g flour
- 75 g butter, cold
- 1 teaspoon sugar
- 1 pinch (s) salt
- 1 egg yolk
- 1 tablespoon water, cold
For the cream: (almond cream)
- 50 g butter
- 50 g almond (s), round
- 2 egg (s)
For the cream: (vanilla cream)
- 150 ml milk
- 50 grams sugar
- 2 egg yolks
- 1 point butter-vanilla flavor
- 25 g flour
For decoration:
- Almond (s), whole, banched and peeled
Print Recipe
Pin Recipe Instructions
- Quickly knead the dough ingredients into a dough and wrap the dough in foil and put it in the fridge for half an hour.
- For the first cream, stir the ingredients together until smooth.
- For the second cream, heat the milk. In the meantime, mix the remaining ingredients into a cream, then stir it into the boiling milk and simmer until it has a pudding-like consistency. Mix both creams together.
- Roll out the dough and place in a springform pan or tart pan, pulling up a 1-2 cm high rim. Prick several times with a fork and prebake for about 10 minutes at 190 ° C.
- Let it cool down briefly, pour in the cream, spread it on the floor and bake the cake for another 10 to 15 minutes at the same temperature.
- You can also put blanched almonds on top of the cream for decoration.
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