1 cup of flour
A handful of whole almonds
2 Tbsp confectioners sugar
Pinch of salt
3.5 oz (100 g) of cold butter
Grind the almonds, so that they form a powder.
With your hands mix the flour, ground almonds, sugar, butter, salt, and egg.
Spread in a 9 in (23 cm) round pan.
Set over to 425 F (218 C). When it preheats set the temperature don to 390 F (198 C) and place the crust in the oven.
Bake for 15 min
6 egg yolks
1/2 cup of sugar
2 Tbsp of flour
1.5 Tbsp of potato starch or corn starch
2 cups of milk
2 tsp of almond extract
3.5 oz (100 g) of butter
In a medium pot, boil 1.5 cups of milk.
While the milk is cooking, in a medium bowl, mix the egg yolks and sugar.
Then, add the remaining 1/2 a cup of milk, four, starch, and extract.
When the milk boils, add the mixture. Keep stirring until it thickens and starts to boil.
Take off the stove and add butter. Mix the butter into the almond filling.
Pour the filling, while still warm, into the crust.
Set aside to completely cool.
Your can top it off with some ground almonds if you would like.
I recently discovered this tart and made it for my mom’s birthday. She absolutely loved it. Since then, I’ve made it multiple times. A couple of weeks ago I had guests and we enjoyed the almond tart very much. Everyone got seconds and would have had thirds if there was more.
I don’t like pure almonds, but, in this tart, the almond flavor is so perfectly balanced with the other ingredients that it is not overwhelming; it is just perfect. The crust is very flavorful and not dull like a lot of crusts tend to be, in my opinion. This tart is perfect for any season and any occasion. I hope you like it as much as I do.