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Almond Tarts – without the Almond Taste

These are called almond tarts but they seriously do not taste like almond. There’s not a hint of almond at all. I’m not the only one who said that, two other people have justified it before. But that is why I like these tarts. It may be weird, me liking the tart for its no-almond taste. But if you who’s reading loves almond, please turn away before it’s too late. :p

I’m never a big fan of almond. Almond nuts in cookies and cakes I’m fine, but I’m not fond of them. I’m extremely turned off by almond jelly, almond drink… and almost all kinds of “almond-enhanced” products.

Hence I never thought that this tart will become a favourite of mine. I first tasted it a week ago, during a baking class. Ooh how I love the crust. Buttery, fragrant and crispy crust. Filled with a cake-like almond filling. Even my mom liked these tarts too. Therefore I decided to bake it again just for her (and of course myself as well :p).

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Almond Tarts

Servings: 0

INGREDIENTS
 

Crust

Filling

INSTRUCTIONS

Crust

  • Preheat oven to 180 degrees Celsius.
  • Cream the butter and sugar together with an electric mixer, starting with slow speed and gradually increase to medium speed, 5-7 minutes or until light and fluffy, scraping down the sides occasionally. Reduce the speed to low and mix in the egg and the flour just until combined. Turn the dough out onto a clean, oil-free and flour-free work table. If the dough is crumbly, just gather them together until they form a dough.
  • Press dough into the tart shells (thickness around 2-3 mm) and place on baking sheets. The dough will puff a little during baking.
  • Half-bake the shells on the medium rack for 15 to 18 minutes for smaller tarts and 20 to 22 minutes for the larger ones until they are slightly browned. Remove from the oven and set the baking sheets onto racks to cool completely.

Filling

  • Cream the butter and sugar together with an electric mixer for 5-7 minutes. Reduce speed to low and mix in the eggs, egg yolk, ground almond, flour and vanilla essence.

Assembly and Baking

  • Reduce the heat of the oven to 160 degrees Celsius.
  • Pipe (or spoon) the filling into pastry shells and bake on the lower rack until the crust is golden brown while the filling is golden, 20 minutes for the smaller tarts and 24 minutes for the larger tarts.
  • Transfer the tarts onto racks to cool slightly. When cool enough to handle, unmould the tarts out and let cool completely on a wire rack.

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Reader Interactions

Comments

  5. Jasline says

    Apana:

    Hi Apana! Thanks for visiting. I’ll visit your blog when I’m free! 🙂 Cheers!

    Lirong:

    Hey cow! Haha yea they are really cute! I’ll post the photo of you and the almond tart after come back from the camp! 🙂 See you later at the camp! 😀

    Reply

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