Almond Cream Tart

1. 1

   Work throughup until Step 14, where the dough has been baked once.

2. 2

   Add the room temperature butter to the sugar and mix until smooth.

3. 3

   Combine the ingredients.

4. 4

   Gradually add the butter a little at a time, mixing with each addition.

5. 5

   Mix well so that the mixture doesn't separate.

6. 6

   Add the almond powder and mix well.

7. 7

   Now the cream is ready.

8. 8

   It will expand while baking, so press down on it to remove any air bubbles.

9. 9

   Pour into small plastic bags/piping bags so that it's easy to handle.

10. 10

    Squeeze the cream into the baked tart crusts.

11. 11

    Since the cream will expand while baking, fill them about 80% of the way.

12. 12

    Bake for 20 minutes in a 180C oven, and they are done.

13. 13

    When the pans have cooled down, turn upside down.

14. 14

    If you use a toothpick to loosen the tarts, it's easier to remove them from the pans.

15. 15

    Wrap up each tart individually using plastic wrap and place in a ziplock bag or airtight container to store in the freezer.

16. 16

    Then when you want to eat them, leave to defrost at room temperature and enjoy.

17. 17

    Topped with Kyoho Grape JamBaked for a little bit longer (25 minutes).

* Per serving · 4 servings · Values may vary.

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