Almond custard tart recipe

Almond Custard Tart recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This almond custard tart recipe is a delightful dessert that combines the rich, creamy texture of custard with the nutty flavor of almonds. The tart features a crisp, buttery crust filled with a luscious almond-infused custard filling. It is a perfect balance of sweetness and nuttiness that will surely satisfy any sweet tooth. Whether you're hosting a dinner party or simply craving a homemade treat, this almond custard tart is a must-try recipe.

Keywords: almond, custard, tart, dessert, recipe.

Almond custard tart recipe details

Almond custard tart recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

500 g	puff pastry, frozen and thawed
500 ml	milk
1 stick(s)	cinnamon
3 large	eggs, separated
150 g	white sugar
4 tbsp	cornflour, levelled
4 tbsp	plain flour, levelled
225 g	blanched almonds

Instructions

Lightly oil an 8-inch, 20cm pie or tart tin. Line the bottom and sides with puff pastry and trim to fit. Press pastry into corners to ensure good seal and prick bottom with a fork. Roll out the second sheet of pastry to about ¼ inch or 5-6mm wider than the tin.

Coarsely grind the almonds in a food processor.

Heat oven to Gas Mark 4, 180°C, 350°F.

Pour about 350ml of the milk into a medium-sized, heavy-based pan and add the cinnamon stick. Bring milk near to boiling, remove from heat and set aside.

Beat yolks with sugar until light and fluffy. Add flour and cornflour and beat with a mixer or blender on medium-high speed. Add remaining milk and continue to mix until smooth and creamy.

Remove cinnamon stick from the milk. Pour about one third of milk into the egg mixture while continuously stirring. Mix well. Continue to stir while pouring in the remaining warm milk. Using a hand blender, add almonds and mix well. Transfer mixture to a larger pan and heat on a medium heat whilst stirring continuously. Bring to a boil and remove from heat after 30 seconds.

Remove from cooker and pour custard mixture into pastry case. Cut the second pastry street into strips and lay on top in a simple lattice pattern.

Beat the egg whites until frothy and use as a glaze for the pastry.

Bake for 30-35 minutes. Allow to cool for 20 minutes before serving. If the tart is not to be eaten immediately, it may be refrigerated and eaten cold.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a