Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 egg yolks
- 1/4 cup almond paste
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- Sliced almonds for garnish
Special equipment needed:
- 6 tart pans with removable bottoms
- Food processor
- Mixing bowls
- Whisk
- Rolling pin
- Pastry brush
- Piping bag
Step-by-step instructions:
1. In a food processor, pulse together flour, butter, sugar, and salt until mixture resembles coarse crumbs.
2. Add egg yolks and almond paste, and pulse until dough comes together.
3. Divide dough into 6 portions and press each portion into a tart pan. Chill for 30 minutes.
4. Preheat oven to 375°F.
5. In a mixing bowl, whisk together heavy cream, whole milk, sugar, egg yolks, vanilla extract, and almond extract.
6. Pour custard mixture into each tart shell.
7. Bake for 20-25 minutes, or until custard is set and crust is golden brown.
8. Let tarts cool to room temperature.
9. Toast sliced almonds in a dry pan until lightly browned.
10. Pipe whipped cream onto each tart and sprinkle with toasted almonds.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
6 tarts
Nutritional information:
Calories: 468
Fat: 32g
Carbohydrates: 39g
Protein: 7g
Sodium: 129mg
Sugar: 19g
Substitutions for ingredients:
- Almond paste can be substituted with almond extract or ground almonds.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced fruit, such as strawberries or peaches, on top of the whipped cream.
- Substitute the almond extract with other extracts, such as lemon or orange.
- Add chocolate chips to the custard mixture.
Tips and tricks:
- Chill the dough before pressing it into the tart pans to prevent shrinking.
- Use a piping bag to pipe the whipped cream onto the tarts for a neat presentation.
- Toast the almonds just before serving to keep them crunchy.
Storage instructions:
Store tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat tarts in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the tarts on a platter and sprinkle with powdered sugar.
Garnishes:
Sliced almonds and whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the custard is not setting, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
Refrigerate tarts promptly after cooling to prevent bacterial growth.
Food history:
Custard tarts have been enjoyed since medieval times and were often served at banquets and feasts.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve tarts as a dessert after a meal or as a sweet treat with coffee or tea.
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