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1
Bring the butter to room temperature and cream in a bowl.
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2
Using a rubber spatula is best so that you don't incorporate air into the butter.
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3
Divide the sugar into 2-3 portions and mix in one portion at a time.
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4
Add the almond flour and mix.
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5
Add the egg a little at a time and slowly mix.
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6
Add the vanilla oil as well and mix.
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7
Sprinkle in the cake flour and mix about 80% of the flour into the dough by rubbing it against the sides of the bowl (mix the cocoa in with the flour).
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8
Use a scraper to scrape the dough in Step 4 up from the bottom while mixing.
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9
When the dough comes together, it's ready.
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10
Bring Step 5 together and wrap with plastic wrap.
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11
Let chill in the refrigerator for at least 3 hours, overnight if you can.
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12
If you round it, it will be easier to work with later.
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13
Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness.
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14
Line the tart pan with the dough and prick holes in the bottom with a fork.
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15
Let Step 7 chill in the refrigerator for 30 minutes.
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16
Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180C for 15 minutes.
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17
Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180C for 10 minutes.
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18
Grape tartelette.
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19
Fig Frangipane Tart.
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20
Mango Cream Cheese Tart.
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21
Coffee Amandine ID: 2394059
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22
Easy Caramel Chocolate Tartelette.
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23
Banana and Chocolate Cream Tart.
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24
Blueberry Cream Cheese Tart.
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25
Banana and Chocolate Clafoutis
