Almond Custard Tart With Strawberries Recipes

ALMOND CUSTARD TART WITH BERRY COMPOTE

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.

ALMOND AND STRAWBERRY TART

Steps:

• Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled, into cubes, and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, and flatten into a disk. Chill until very firm (about 1 hour).
• Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven, and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
• Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor, and place in a mixing bowl.
• Let remaining 1 cup (2 sticks) of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time.
• Spread mixture into the cooled pastry, and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack, and let cool.
• Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar.

ALMOND CUSTARD TART WITH STRAWBERRIES

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.

SUMMER FRUIT TART FROM ALMOND BREEZE®

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.

STRAWBERRY ALMOND TARTS

Steps:

• For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
• For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
• Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
• Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
• Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
• Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.

STRAWBERRY TART IN AN ALMOND NUT CRUST

Steps:

• Mix all the crust ingredients together until well blended.
• Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
• Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
• To assemble, hull the berries and arrange them upside down in the tart shell.
• Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
• Decorate the tart with bright orange nasturtium flowers.

STRAWBERRY TART WITH ALMOND BUTTER CRUST

Steps:

• Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
• Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
• Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 400 degrees.
• On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
• Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
• When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.

STRAWBERRY ALMOND TART

Steps:

• Preheat oven to 350 degrees F.
• Spread almonds in a single layer on a baking sheet.
• Bake 5-7 minutes until lightly browned.
• Set aside to cool.
• Butter and flour a 9" round cake pan.
• Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
• Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
• Beat until well combined.
• Add flour by 1/2 cups and beat until combined.
• Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
• Cool on rack for 20 minutes.
• Remove from the pan and place on rack until completely cool.
• Trim as required to make top of cake completely level.
• Invert onto serving plate.
• Set aside a single strawberry (the best looking one).
• Slice the remaining strawberries into 1/4" slices.
• Melt the jelly over low heat.
• Brush 1/2 of the melted jelly over the top and sides of the cake.
• Press the almonds on the sides of the cake.
• Place the whole strawberry in the center of the cake.
• Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
• The entire top of the cake should be evenly covered in an attractive pattern.
• Brush strawberries with the remaining jelly.