Berry Almond Crust Tart

This almond shortcrust is the perfect complement to the creamy vanilla custard and fresh berries. Refreshing and sweet at the same time.

Ingredients

Ingredients
Servings:
Shortcrust
g
All-Purpose Flour
g
Grounded Almonds
tbsp
Sugar
tsp
Salt
Egg Yolk
g
Butter
cubed
tbsp
Ice Water
g
Legumes
for blind baking
Vanilla Custard
ml
Milk
tsp
Vanilla Bean Extract
Egg Yolk
g
Sugar
tbsp
Corn Starch
tsp
Salt
g
Butter
Fresh Berries

Instructions

Preparing In The Kitchen
    Shortcrust
  1. Mix the flour, ground almonds, sugar, and salt in a medium bowl. In a separate bowl, mix the egg yolks and 1 tablespoon cold water.
  2. Add the cubed butter, egg yolk mixture and 2-3 tablespoons of water to the dry ingredients and knead into a smooth dough with your hands.
  3. Wrap in cling film and put in the fridge for 30 minutes.
  4. Preheat oven to 180 °C and grease a 26 cm tart pan with a removable bottom.
  5. Roll out the shortcrust pastry about 3 mm thin on a lightly floured work surface. Lay out the tart pan with it. Cut off any protruding edge. Prick the dough base a few times with a fork. Place a piece of baking paper on the dough and place legumes (e.g. lentils, peas, beans) on top and spread them.
  6. Bake in the oven for about 30-35 minutes. Remove the parchment paper with the legumes and allow to cool completely.
  7. Vanilla Custard
  8. Bring milk and vanilla paste to a simmer in a medium saucepan over medium high heat. Remove from heat.
  9. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Then vigorously whisk until mixture lightens in color to a very pale yellow and is very thick, about 1 minute.
  10. Slowly whisk in hot milk mixture. Return custard base to saucepan. Heat over medium and bring to a simmer, whisking constantly, until mixture is bubbling and thick with no cornstarch taste, about 3 minutes. Remove from heat.
  11. Add butter a couple of pieces at a time, whisking until fully melted before adding more, until all butter is incorporated. Transfer to a medium bowl and cover with cling film, pressing directly against surface of the cream.
  12. Let it completely cool down.
  13. Remove the tart from the pan and place on a cake plate. Put the vanilla custard on top and cover with berries and refrigerate for at least 2 hours. Sprinkle with mint leaves and/or powdered sugar before serving.

Preparing In The Kitchen
    Shortcrust
  1. Mix the flour, ground almonds, sugar, and salt in a medium bowl. In a separate bowl, mix the egg yolks and 1 tablespoon cold water.
  2. Add the cubed butter, egg yolk mixture and 2-3 tablespoons of water to the dry ingredients and knead into a smooth dough with your hands.
  3. Wrap in cling film and put in the fridge for 30 minutes.
  4. Preheat oven to 180 °C and grease a 26 cm tart pan with a removable bottom.
  5. Roll out the shortcrust pastry about 3 mm thin on a lightly floured work surface. Lay out the tart pan with it. Cut off any protruding edge. Prick the dough base a few times with a fork. Place a piece of baking paper on the dough and place legumes (e.g. lentils, peas, beans) on top and spread them.
  6. Bake in the oven for about 30-35 minutes. Remove the parchment paper with the legumes and allow to cool completely.
  7. Vanilla Custard
  8. Bring milk and vanilla paste to a simmer in a medium saucepan over medium high heat. Remove from heat.
  9. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Then vigorously whisk until mixture lightens in color to a very pale yellow and is very thick, about 1 minute.
  10. Slowly whisk in hot milk mixture. Return custard base to saucepan. Heat over medium and bring to a simmer, whisking constantly, until mixture is bubbling and thick with no cornstarch taste, about 3 minutes. Remove from heat.
  11. Add butter a couple of pieces at a time, whisking until fully melted before adding more, until all butter is incorporated. Transfer to a medium bowl and cover with cling film, pressing directly against surface of the cream.
  12. Let it completely cool down.
  13. Remove the tart from the pan and place on a cake plate. Put the vanilla custard on top and cover with berries and refrigerate for at least 2 hours. Sprinkle with mint leaves and/or powdered sugar before serving.

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