This almond shortcrust is the perfect complement to the creamy vanilla custard and fresh berries. Refreshing and sweet at the same time.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Shortcrust
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.
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.
Wrap in cling film and put in the fridge for 30 minutes.
Preheat oven to 180 °C and grease a 26 cm tart pan with a removable bottom.
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.
Bake in the oven for about 30-35 minutes. Remove the parchment paper with the legumes and allow to cool completely.
Vanilla Custard
Bring milk and vanilla paste to a simmer in a medium saucepan over medium high heat. Remove from heat.
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.
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.
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.
Let it completely cool down.
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
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.
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.
Wrap in cling film and put in the fridge for 30 minutes.
Preheat oven to 180 °C and grease a 26 cm tart pan with a removable bottom.
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.
Bake in the oven for about 30-35 minutes. Remove the parchment paper with the legumes and allow to cool completely.
Vanilla Custard
Bring milk and vanilla paste to a simmer in a medium saucepan over medium high heat. Remove from heat.
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.
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.
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.
Let it completely cool down.
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.
