Almond Cream Tart

Ingredients

• 350 g Unsalted butter (softened at room temperature)
• 350 g Granulated sugar (fine white sugar)
• 350 g Large eggs (approximately 7 eggs, beaten)
• 350 g Almond meal (ground almonds) (fine texture)
• 1 drop Almond extract (adds a subtle almond aroma)
• 1 tablespoon Vanilla paste (or vanilla extract)
• 2 tablespoons Almond milk (helps loosen the cream slightly)
• 100 g Simple sugar glaze (optional) (powdered sugar mixed with a little water)

Instructions

1. Measure Ingredients

   Weigh butter, sugar, eggs, and almond meal; gather almond extract, vanilla paste and almond milk.

   Time: PT5M

2. Cream Butter and Sugar

   In the mixing bowl, beat softened butter with sugar until light and fluffy.

   Time: PT5M

3. Add Eggs

   Add the beaten eggs one at a time, mixing after each addition.

   Time: PT3M

4. Incorporate Almond Mixture

   Stir in almond meal, a drop of almond extract, vanilla paste, and almond milk until just combined.

   Time: PT5M

5. Final Mix

   Mix briefly until the cream is smooth and homogeneous; stop as soon as it looks glossy.

   Time: PT2M

6. Prepare Tart Shells

   Brush pre‑made tart shells (or cross‑shaped pastry) with a thin layer of the simple sugar glaze.

   Time: PT5M

7. Fill Shells

   Spoon the almond cream into each shell, filling about three‑quarters full.

   Time: PT5M

8. Bake

   Place the filled shells on a baking sheet and bake in a pre‑heated oven at 180°C for 15‑20 minutes, until the edges turn golden.

   Time: PT20M

   Temperature: 180°C

9. Cool

   Remove from the oven and let the tarts cool on a rack for 10 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

20g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (use only for flavor)
• Instead of Granulated sugar: Caster sugar
• Instead of Large eggs: Pasteurized liquid egg
• Instead of Almond meal (ground almonds): Almond flour
• Instead of Almond extract: Almond essence
• Instead of Vanilla paste: Vanilla extract (use 1½ tsp)
• Instead of Almond milk: Regular milk or water
• Instead of Simple sugar glaze (optional): Honey glaze, maple syrup glaze

Equipment Needed

• Stand mixer or hand mixer
• Large mixing bowl
• Spatula
• Kitchen scale
• Pastry brush
• Baking sheet
• Parchment paper
• Oven
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Do not overmix the butter after adding sugar – it can become icy
• Add eggs after sugar to keep the mixture smooth
• Mix almond meal gently to avoid a gritty texture
• Bake only until golden; over‑baking makes the crust too brown

Chef Tips from the Video

• Use room‑temperature butter for a smoother cream
• A stand mixer gives a more consistent texture than hand‑mixing
• If you don’t have pre‑made tart shells, line a muffin tin with parchment and press the almond cream mixture into a thin crust before baking

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Freeze up to 1 month; thaw in the fridge before reheating

Room temperature: Best consumed within 2 hours of baking

Make-Ahead Tips

• The almond cream can be prepared up to 2 days ahead and kept refrigerated
• Glaze can be made in advance and stored in a sealed jar