Almond Cream Tart

Almond Cream Tart

These are only slightly sweet, so they go well with sweet cream fillings and sauce. They're delicious plain, but are also great used as bases for fruit tarts.

Ingredients: 18 round bases (approx. 7 cm)

Tart (Recipe ID: 1472093)
Cake flour
250 g
Almond powder
40 g
120 g
70 g
Egg yolk
Almond Cream:
150 g
100 g
☆Whole egg
☆Egg yolk
1 1/2 tablespoons
1/2 tablespoon
Almond Powder
150 g


1. Work through Recipe ID: 1472093 up until Step 14, where the dough has been baked once.
2. Add the room temperature butter to the sugar and mix until smooth.
3. Combine the ☆ ingredients. Gradually add the butter a little at a time, mixing with each addition. Mix well so that the mixture doesn't separate.
4. Add the almond powder and mix well. Now the cream is ready. It will expand while baking, so press down on it to remove any air bubbles.
5. Pour into small plastic bags/piping bags so that it's easy to handle.
6. Squeeze the cream into the baked tart crusts. Since the cream will expand while baking, fill them about 80% of the way.
7. Bake for 20 minutes in a 180°C oven, and they are done. When the pans have cooled down, turn upside down. If you use a toothpick to loosen the tarts, it's easier to remove them from the pans.
8. Wrap up each tart individually using plastic wrap and place in a ziplock bag or airtight container to store in the freezer. Then when you want to eat them, leave to defrost at room temperature and enjoy.
9. Topped with Kyoho Grape Jam (Recipe ID: 1563770) Baked for a little bit longer (25 minutes).

Story Behind this Recipe

This is a basic tart recipe.