Seasonal Tarts

Name: Seasonal Tarts
Yield: 8 servings
Cuisine: American
Ingredients: 50 grams Unsalted butter; 40 grams Sugar; 50 grams Whole egg; 50 grams Almond flour

cookpad.japan @cookpad_jp

The tart dough and almond cream are the foundation of the tarts, and you can have fun with decorating them seasonally.

When rolling out the tart dough, work quickly before the dough softens. When placing the dough into the tins, make sure to fully press the dough into the edges. For around 8, 6 cm [2.4 in]-sized tarts. Recipe by Keikake

The tart dough and almond cream are the foundation of the tarts, and you can have fun with decorating them seasonally.

cookpad.japan @cookpad_jp

The tart dough and almond cream are the foundation of the tarts, and you can have fun with decorating them seasonally.

Saved

Ingredients

8 servings

For the Almond Cream:
50 gramsUnsalted butter
40 gramsSugar
50 gramsWhole egg
50 gramsAlmond flour

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Steps

1

Make the almond cream. Add the sugar to the softened butter, and mix well until the mixture lightens in colour.
2

Add the egg in batches, and mix well after each addition.
3

Add the almond flour, and mix.
4

Roll the tart dough out to around 3mm thick, and poke holes in the bottom of the crust with a fork.
5

Gently lay the rolled out dough over the tart tins.
6

Roll a rolling pin over the top of the tins to cut the dough.
7

Press the dough into the edges of the tin with the flat part of your thumb.
8

Squeeze the almond cream from step 3 into the shells until about 70% full, then bake in a 180℃ oven for about 15 minutes.
9

Once they have finished baking and have cooled, remove the tarts from the tins and squeeze some custard cream on top.
10

Decorate with fruit and heavy cream.