Almond Custard Tart With Berry Compote Recipes

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ALMOND CUSTARD TART WITH BERRY COMPOTE



Almond Custard Tart with Berry Compote image

A flavorful tart it is highlighted even more with the addition of a mixture of fresh berries.

Provided by Land O'Lakes

Categories     Custard     Tarts     Fruit     Almond     Nut     Tarts     Pastry     Dessert     Pastry     Dessert     Dessert

Time 1h1m

Yield 8 servings

Number Of Ingredients 25

Crust
1/3 cup Land O Lakes® Butter softened
1/2 cup powdered sugar
1/4 cup finely ground almonds
1/8 teaspoon salt
1 large Land O Lakes® Egg (yolk only)
1 tablespoon milk
1/2 teaspoon almond extract
1 cup all-purpose flour
Filling
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon cornstarch
1 tablespoon finely ground cornmeal
3/4 cup buttermilk *
1/4 cup Land O Lakes® Butter melted
2 large Land O Lakes® Eggs
2 large Land O Lakes® Eggs (yolks only)
1 1/2 teaspoons almond extract
1/4 teaspoon salt
Berry Compote
2 tablespoons orange juice
2 tablespoons sugar
3 cups fresh berries
2 tablespoons chopped fresh mint

Steps:

  • Combine 1/3 cup butter and powdered sugar in bowl; beat at medium speed until well mixed. Add ground almonds, 1/8 teaspoon salt, 1 egg yolk, milk and 1/2 teaspoon almond extract; continue beating until well mixed. Add flour; beat at low speed until well mixed.
  • Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate 1 hour until firm.
  • Heat oven to 400°F.
  • Roll out dough on lightly floured surface into 10-inch circle. Place into 9-inch tart pan with removable bottom or 9-inch glass pie pan, pressing dough into bottom and up sides. Trim crust even with edge; prick crust all over with fork. Bake 10 minutes.
  • Reduce oven temperature to 350°F.
  • Combine 1/2 cup sugar, brown sugar, cornstarch and cornmeal in bowl; mix well. Add all remaining filling ingredients; mix well. Pour filling into partially baked crust. Bake 30-35 minutes or until center is set and top is golden brown. (Cover edges of crust with aluminum foil during last 15 minutes of baking.) Remove tart to cooling rack; cool to room temperature.
  • Combine orange juice and 2 tablespoons sugar in bowl; stir until sugar is dissolved. Combine berries and mint in bowl; toss lightly. Pour orange juice mixture over berries; let stand 30 minutes.
  • Cut tart into individual servings; top each serving with berry compote mixture.

Nutrition Facts : Calories 420 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 150 milligrams, Sodium 270 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Sugar grams, Protein 6 grams

ALMOND CUSTARD TART WITH STRAWBERRIES



Almond Custard Tart with Strawberries image

We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes one 9-inch tart

Number Of Ingredients 14

1/3 cup melted coconut oil
1/4 cup sugar
1/4 teaspoon kosher salt
1 large egg yolk
1 cup unbleached all-purpose flour
1/2 cup rolled oats
2 cups homemade or store-bought unsweetened almond milk
1/4 teaspoon kosher salt
1/2 vanilla bean, seeds scraped, or 1/2 teaspoon pure vanilla extract
4 large egg yolks
1/3 cup sugar
1/4 cup cornstarch
2 cups sliced strawberries, for serving
1/4 cup toasted sliced almonds, for serving

Steps:

  • Crust: Preheat oven to 350 degrees.
  • In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
  • Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

FRESH BERRY & ALMOND TARTS



Fresh Berry & Almond Tarts image

We had a "Taste of Home" party with friends who love to try new recipes. These appetizers were a hit. -Sheila Wyum, Rutland, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 tarts.

Number Of Ingredients 8

1 package (14.1 ounces) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
2 cups fresh blueberries
2 cups fresh raspberries
1/4 cup sliced almonds, toasted
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

SUMMER FRUIT TART FROM ALMOND BREEZE®



Summer Fruit Tart from Almond Breeze® image

Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 9

1 egg
1 tablespoon cornstarch
1 tablespoon maple syrup
1 cup Unsweetened Vanilla Almond Breeze Almondmilk
1 prepared tart shell
½ cup sliced fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries

Steps:

  • To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
  • Pour custard into tart crust and top with fruit.
  • Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g

LIME CURD AND TOASTED ALMOND TART WITH FRUIT COMPOTE



Lime Curd and Toasted Almond Tart with Fruit Compote image

Categories     Berry     Citrus     Egg     Fruit     Dessert     Bake     Lime     Almond     Spring     Engagement Party     Gourmet

Number Of Ingredients 19

For crust
2/3 cup sliced almonds, toasted until golden and cooled completely
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs (from about twenty 1 1/2-inch cookies)
1/2 stick (1/4 cup) unsalted butter, softened
For filling
1 cup plus 1 tablespoon sugar
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, cut into pieces
4 large eggs, beaten lightly
1/2 cup fresh lime juice (from about 4 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
For compote
3 cups fresh Bing cherries, cut into 1/4-inch dice
2/3 cup 1/4-inch dice fresh pineapple
1/2 mango, cut into 1/4-inch dice
2 firm-ripe apricots, peeled and cut into 1/4-inch dice
2/3 cup raspberries, picked over and quartered
1 teaspoon sugar

Steps:

  • Make crust:
  • Preheat oven to 350°F. and butter a 9-inch tart pan with a removable fluted rim.
  • In a food processor blend almonds, sugar, and salt until almonds are ground fine. In a bowl toss almond mixture with cookie crumbs and butter until combined well.
  • Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden, and cool on a rack.
  • Make filling:
  • In a heavy saucepan cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubble appears on surface, 12 to 15 minutes. Immediately pour curd through a sieve into a bowl. Stir in zest and cool. Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.
  • Spoon filling evenly into crust and cover surface with a buttered round of wax paper. Chill tart, covered, at least 1 hour and up to 24.
  • Make compote:
  • In a bowl gently toss compote ingredients together and let stand 15 minutes.
  • Remove side of tart pan and transfer lime curd tart to a plate. Serve lime curd tart cut into wedges with fruit compote on the side.

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Top Asked Questions

How do you make a custard tart?
Almond and vanilla custard tarts. 1 packet of puff pastry, ready-rolled, 275g in weight. 100ml of single cream. 100ml of whole milk. 1 tsp vanilla extract. 2 large eggs, beaten. 50g of caster sugar. 25g of flaked almonds.
How do you make a berry tart?
This beautiful Berry Tart is a light dessert that’s perfect for the summer! Spray a 10″ spring form tart pan with cooking spray. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky. Add almond crust mixture to the spring form pan.
How do you make custard with berries?
Whisk together the egg, egg yolk, sugar and vanilla.. Whisk in the milk and cream. Pour into pastry case and add the berries. Bake until custard is just set. A delicious almond pastry case holds sweet vanilla custard dotted with fresh summer berries.
What do you do with blueberry custard tarts?
Smooth out the custard and place the tarts in the fridge for 30 minutes. Top with a layer of blueberries and glaze with the compote Allow to come to room temperature before serving. To finish, dust half the tart lightly with icing sugar and grate some lemon zest over the other half

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