Almond Cheese Cream (for a 21 cm tart pan) Recipe ID: 867987
Butter (salted is okay)
30 to 70 g (If you don't have enough cream cheese, you can increase it up to 140 g)
70 to 110 g (140 g in total combined with the butter)
Powdered sugar (or any other sugar is fine too)
50 to 70 g (to taste)
Almond flour (poudre d'amande)
Lemon juice (bottled lemon juice is fine)
Rum (to taste) A
Almond essence (optional) A
(Recipe ID: 867951) tart crust (or your favorite tart crust)
about 125 g of cake flour worth for a 21 cm tart
Sliced almonds and/or your favorite dried fruit
Apricot jam or marmalade
as needed (about 2 tablespoons)
Lightly grease the tart pan with butter or oil (not listed) if needed, and dust with cake flour.
Line the pan the tart crust from (Recipe ID: 867951) and let chill in the refrigerator. You don't need to pierce holes in the bottom.
Make the almond cream from Recipe ID: 867987. You just have to mix this cream, so it's easy.
Fill Step 2 with Step 3 about 80% of the way full. Then, top with your desired toppings. It's also okay without any toppings.
The profile photo for the recipe is a 21 cm tart with dried cranberries.
Bake Step 5 in an oven preheated to 180℃ for 35-45 minutes. If it seems like it is going to burn midway through, cover with aluminum foil and continue baking.
As the tart is cooling, put the jam and 1 tablespoon of water in a pot and bring to a boil. Or you can omit this.
When Step 6 has fully cooled, remove from the tart pan and use a pastry brush to brush Step 7 over the top of the tart to finish. This time, I also topped it with some gold leaves.
You can make small tarts in the same way. Make the tart crust and chill in the refrigerator. The picture shows 9 cm tarts.
This shows tarts made with sliced almonds and canned black cherries.
If making it with black cherries, drain the cherries and arrange on the top as in Step 5.
For this size, bake at 180℃ for 20-25 minutes. Please adjust the baking time according to the size of your tarts but always bake at 180℃.
The tarts are soft while hot and will break easily. Let cool completely before removing from the tart pans.
Black cherry turns out like this. This also has Step 7's jam brushed on top.
This is a simple tart with almond slices.
The cross-section looks like this. It's really delicious.
It's really simple, but it's a very delicious tart that everyone loves. Try making it with different ratios of cream cheese and butter.
For a easy way to line a tart pan with tart crust, see (Recipe ID: 867951) "Pâte Sucrée"
Story Behind this Recipe
I love making and eating tarts. I also love almond cream. I thought tarts with the almond cheese cream from Recipe ID: 867987 would be very nice, and they are!!
I used (Recipe ID: 867987) "Delicious Almond Cheese Cream," but you can use a different ratio of butter and cream cheese as long as they will be 140 g in total. If you make it half and half, it won't have a strong cheese taste.