Almond Milk Tart

Here’s a recipe for an almond milk tart that might enchant you. This sweet and comforting dessert combines the flakiness of shortcrust pastry with the softness of an almond and milk cream.

Ingredients

For the Shortcrust Pastry:

• 250 g of 00 flour
• 125 g of cold butter, cubed
• 100 g of icing sugar
• 1 large egg
• 1 egg yolk
• Grated zest of 1 lemon
• 1 pinch of salt

For the Almond Cream:

• 200 g of peeled almonds
• 100 g of sugar
• 2 eggs
• 250 ml of milk
• Grated zest of 1 lemon
• 1 tablespoon of amaretto liqueur (optional)

Preparation

1. Start by preparing the shortcrust pastry: in a large bowl, mix the flour with the butter, working them until you get a sandy mixture. Add the icing sugar, lemon zest, egg, egg yolk, and salt. Quickly work the dough until it forms a smooth ball, then wrap it in cling film and let it rest in the fridge for at least 30 minutes.

2. Meanwhile, prepare the almond cream: finely chop the almonds with sugar in a mixer. Transfer the mixture to a bowl and add the eggs, beating them slightly to blend everything together. Slowly incorporate the hot milk, continuing to stir, then add the lemon zest and, if you like, the amaretto liqueur.

3. Preheat the oven to 180 °C.

4. Roll out the shortcrust pastry dough into an even layer and lay it in a previously buttered and floured tart pan. Prick the base with the tines of a fork.

5. Pour the almond cream onto the shortcrust pastry base and level with a spatula.

6. Bake the tart at 180 °C for about 40 minutes or until it becomes golden and the cream has set.

7. Let it cool completely before unmolding and serving.

Curiosity

Almonds are widely used in Italian pastry, especially in southern regions such as Sicily. Almond cream is a variant of frangipane, a sweet cream typically French, enriched with almond flour.

I hope this recipe inspires you to prepare a delicious tart! If you need adjustments or have particular preferences, do not hesitate to let me know. Bon appétit!