Almond tarts with fruit custard

4 servings

60 minutes

Almond tartlets with fruit custard are the embodiment of the sophistication of European pastry tradition. Delicate, crumbly almond dough tartlets are filled with a gentle vanilla custard enriched with fruit puree. Their taste is a harmony of airy sweetness and a light tartness of berries, highlighted by the almond aroma. These tartlets are perfect for tea parties, festive events, or simply enjoying small gastronomic delights. Historically, such desserts are found in classic French and Italian cuisines, where the use of almonds in baking is valued for its rich flavor and texture. These tartlets can be decorated with fresh berries and dusted with powdered sugar for added elegance. A wonderful choice for lovers of refined desserts!

Energy value per serving

• Calories: 704.9
• Proteins: 14.9g
• Fats: 38.3g
• Carbohydrates: 76.4g

Ingredients

• Chicken egg: 2 pc
• Powdered sugar: to taste
• Butter: 100 g
• Wheat flour: 165 g
• Ground almonds: 65 g
• Milk: 500 ml
• Vanilla sugar: 1 tsp
• Sugar: 100 g
• Cornstarch: 45 g
• Fresh berries: to taste

Cooking steps

1. For the cream: boil milk with 50 grams of sugar and a halved vanilla pod or a teaspoon of vanilla extract.

   Required ingredients:

   • Milk: 500 ml
   • Sugar: 100 g
   • Vanilla sugar: 1 teaspoon

2. At this time, beat the yolks and another 50 grams of sugar.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 100 g

3. Add starch and mix thoroughly.

   Required ingredients:

   • Cornstarch: 45 g

4. Strain the boiled milk (if there was a pod).

5. Pour part of it into the yolks, mix and pour back into the remaining milk. Return to medium heat until thickened while stirring constantly. Remove from heat and mix thoroughly. Return to heat for another minute. Pour the cream into a flat dish with edges and cool.

6. For the test: mix the yolk with powdered sugar and softened butter at room temperature. Add sifted flour and crushed roasted nuts. Knead the dough and refrigerate for 40 minutes. Line the molds with dough about 5mm thick. Depending on the material of the molds, they may need to be greased with butter. Prick the bottom of the dough, fill with weights, and bake for 15 minutes at 180-200°C.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Powdered sugar:  to taste
   • Butter: 100 g
   • Wheat flour: 165 g
   • Ground almonds: 65 g

7. Puree the fruits or berries after removing seeds or skins (strain if necessary) and cook down if the puree is not very thick.

   Required ingredients:

   • Fresh berries:  to taste

8. Assembly: mix custard with puree in the desired ratio. Fill the prepared cooled baskets and decorate with berries. Dust with powdered sugar before serving.

   Required ingredients:

   • Powdered sugar:  to taste