If you ask me what is the easiest dessert in the world, I will tell you passion fruit or chocolate mousse. I know there are other easier recipes, like zabaglione, however I have done the mousse so many times that pretty much tops my list. The recipe is very nice and brings back some pretty awesome childhood and adolescence moments. Perfect to pair it with a heavy main dish as it is very light and refreshing the passion fruit mousse. However if you are looking for something with a sustenance after a not so heavy main dish, perhaps you have to look elsewhere. Did anyone say tart?
Yes, tart is probably the perfect for that. You know why? The filling of the tart is very light and delicious. Additionally you have a nice tart base (like a cookie) to fill in the gaps the cream misses. A very nice combination of a cookie and a cream, with exception of Oreo of course. The best part about a tart is that it does not necessarily need to be eaten after a main dish, it can be eaten at any time.
There are several combination that can be done with the recipe in this post, but today I am here to present to you one that contains both berries and almonds. Originally the recipe was only supposed to be with berries, but I thought of adding a foreign ingredient for a different texture. Plus almonds are very delicious, and it should only add great texture and flavor to the tart. Ready for it?
Almond Berries Tart
Recipe adapted from ICKFD
- 2 cups all purpose flour
- 1 tablespoon sugar
- 90-100 g salted butter, cold and chopped
- 1 egg, beaten
- 2-3 tablespoon milk
- 1/4 cup almonds, toasted
- 1 can condensed milk
- 3 egg yolks, beaten
- 2 teaspoon vanilla extract
- Fresh berries
- Frozen berries, optional
- 1/4 cup sugar, optional
Add the flour, sugar and butter into a bowl. Using your hands, or a food processor, mix them well until it the butter visibly disappears or is properly distributed throughout the flour.
Mix the egg and milk in a small bowl. Incorporate the mixed wet ingredients into the flour mixture. Ensure it reaches an homogeneous state.
Shape the dough into a ball, place it in a bowl and refrigerate it for at least 2 hours.
Once the dough has rested enough in the fridge, remove it and cut it taking into account the size of the tart tin (any kind).
Using your fingers, spread the dough into the tin.
By the time it is spread into all the tin, the dough will be warm again. Place the tin back into the refrigerator for around 20 – 25 minutes.
Take the tin out of the fridge and poke the base of the dough with a fork several times as per the photo below. Place beans on top of wax paper and transfer the paper to the previously poked area.
Bake the tart in a preheated oven at 200 °C (390) until the dough reaches a golden state. Remove it from the oven, save the beans for another pie and let it cool.
In a pot, add all the ingredients and mixing it until a homogeneous mixture is reached.
Turn on the stove at medium heat and let the mixture cook. Stir it continuously for a nice and smooth cream. A spatula or a whisk can be used.
As the cream gets denser, turn off the heat and transfer the contents to a glass bowl. Cover the bowl with plastic wrapper and place it in the fridge. Allow the plastic to touch the top of the cream to avoid creating a hard shell.
Place all ingredients in a pot and turn on the heat at medium heat. Let berries sauce cook for 3 – 4 minutes. Remove from the heat and cool it.
As soon as the tart base is cooked and cooled, add the cream to it.
Distribute the cream well and transfer the desired amount of cooled berries sauce to the top of it. Using a toothpick, make circular moves to spread the sauce in a nicely manner.
One other way to decorate it would be to distribute your favorite berries on top of the cream.
Enjoy the tart with your favorite people. Tart should always be accompanied by the wonderful people you love.
Until next time, Hungry People.