Irresistible Almond Cream Tart
An indulgent yet simple dessert featuring a buttery crust and smooth almond filling, perfect for any occasion.
Ingredients
Pastry Base
- 1 sheet sheet of pastry dough Gluten-free pastry for gluten-free option.
Filling
- 1 cup almond flour Can substitute with oat flour for nut-free.
- ½ cup granulated sugar
- ½ cup unsalted butter, softened Use vegan butter for dairy-free option.
- 2 large eggs Flax eggs can be used for egg-free option.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Toppings
- as needed sliced almonds For topping.
- as needed powdered sugar Optional for dusting.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 375°F (190°C).
- Roll out the pastry dough on a lightly floured surface to about 1/8 inch thick.
- Transfer the rolled dough to a baking sheet lined with parchment paper.
Making the Filling
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add almond flour, eggs, vanilla extract, and salt to the creamed mixture. Mix until smooth.
- Spread the almond mixture evenly over the prepared pastry dough, leaving a 1-inch border.
Baking
- Gently fold the edges of the pastry dough over the almond filling.
- Sprinkle sliced almonds on top.
- Bake for 30-35 minutes, until the crust is golden brown and filling is set.
Serving
- Let the tart cool slightly on the baking sheet.
- Dust with powdered sugar before serving.
- Slice and enjoy!
Notes
For variations, consider adding chocolate or fruit jams. Properly store leftovers in the refrigerator for 3-4 days.