Almond Custard Tart
Almond Custard Tart
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, or more, as needed
For the Almond Custard Filling
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for topping
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 8 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust all over with a fork. Place the tart shell in the freezer for 15 minutes.
⏱️ 10 min
- 4
Preheat your oven to 375°F (190°C). Line the frozen tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
⏱️ 25 min•🌡️ 375
- 5
Prepare the almond custard filling: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
⏱️ 5 min
- 6
In a separate medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, cornstarch, and almond flour until smooth and well combined.
⏱️ 3 min
- 7
Slowly temper the egg mixture by gradually whisking about half of the hot milk mixture into the egg yolk mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min
- 8
Remove the custard from the heat and stir in the vanilla extract and almond extract. Pour the warm custard into the pre-baked tart shell. Smooth the top with a spatula.
⏱️ 3 min
- 9
Sprinkle the sliced almonds evenly over the top of the custard. Bake for 20-25 minutes, or until the custard is set and the almonds are lightly toasted. The center may still have a slight jiggle.
⏱️ 25 min•🌡️ 375
- 10
Let the tart cool completely on a wire rack. Once cooled, refrigerate for at least 30 minutes before serving for the custard to fully set. Serve chilled or at room temperature.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Custard Tart
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, or more, as needed
For the Almond Custard Filling
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for topping
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 8 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust all over with a fork. Place the tart shell in the freezer for 15 minutes.
⏱️ 10 min - 4
Preheat your oven to 375°F (190°C). Line the frozen tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
⏱️ 25 min•🌡️ 375 - 5
Prepare the almond custard filling: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
⏱️ 5 min - 6
In a separate medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, cornstarch, and almond flour until smooth and well combined.
⏱️ 3 min - 7
Slowly temper the egg mixture by gradually whisking about half of the hot milk mixture into the egg yolk mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min - 8
Remove the custard from the heat and stir in the vanilla extract and almond extract. Pour the warm custard into the pre-baked tart shell. Smooth the top with a spatula.
⏱️ 3 min - 9
Sprinkle the sliced almonds evenly over the top of the custard. Bake for 20-25 minutes, or until the custard is set and the almonds are lightly toasted. The center may still have a slight jiggle.
⏱️ 25 min•🌡️ 375 - 10
Let the tart cool completely on a wire rack. Once cooled, refrigerate for at least 30 minutes before serving for the custard to fully set. Serve chilled or at room temperature.
⏱️ 30 min