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