Strawberry Almond Cream Tart

Strawberry Almond Cream Tart

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STRAWBERRY ALMOND CREAM TART

(makes one 25cm tart or 16 mini tarts)

 

PASTRY INGREDIENTS

150g plain flour

25g ground almond

90g butter

30g icing sugar

1 egg yolk

 

FILLING INGREDIENTS

250g cream cheese

40g icing sugar

1/2 tsp vanilla essence

1/4 tsp almond essence

 

TOPPING INGREDIENTS

400g strawberries (halves)

200g strawberries (mashed)

250g sugar

3 tbsp cornflour

1 tbsp lemon juice

50g almond flakes (toasted)

 

METHOD: CRUST

1. Place flour, sugar, ground almonds and butter into a mixing bowl

2. Use 'K' beater and mix until crumbly

3. Add egg yolk and continue to mix into a soft dough

4. Chill for about half an hour

5. Preheat oven to about 160 - 170 deg Celsius

6. Roll dough flat to fit into a 25cm (9") tart mould with a removable base

7. Bake for about 20 to 25 minutes or until light golden

 

METHOD: FILLING

1. Using another mixing bowl, combine cream cheese and icing sugar, use 'K" beater to cream until light and fluffy

2. Add vanilla essence and almond essence and continue to beat until well mixed

3. Scoop cheese mixture onto ready baked tart base and spread evenly

 

METHOD: TOPPING

1. Combine mashed strawberries, sugar and cornstarch in a saucepan over medium heat and stir with a whisk

2. Bring to boil stirring continuously, lower heat and let it cook for 1 minute

3. Remove from heat and let it cool to room temperature

4. Toss the remainder strawberries in the mixture to coat

5. Arrange the strawberries on top of the cheese mixture and spread some glaze over the strawberries

6. Sprinkle almond flakes to decorate

7. Chill for 3 hours

 

Ingredients

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