Name: Almond Cream Berry Tart with Cashew Crust
Prep time: 20 min
Cook time: 25 min
Ingredients: FOR CASHEW CRUST:; 2 cups powdered raw cashews; 3 tablespoons melted butter; 2 tablespoons sugar; FOR ALMOND CREAM:; 3/4 stick (6 tablespoons(85gms) unsalted butter at room temperature); 2/3 cup sugar (140gms); 3/4 cup ground blanched almonds (blanched means skin removed); 2 teaspoons all-purpose flour; 1 teaspoon cornstarch; 1 large egg; 1 teaspoon rum or vanilla extract; FOR THE TOPPING:; 2 cups berries; 1/4 cup honey or marmalade; 2 tablespoons water

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almond cream tart, almond cream, french cream

Almond cream is a classic French preparation. A kind of healthy dessert. Studies have shown that eating nuts decreases the risk of heart disease and provides tons of other benefits. Going nuts is a healthier choice. Cashew crust and almond cream loaded with berries. what else can a healthy dessert compose of. Lets just neglect the little sugar :).

For me the best part of any meal is appetizers and desserts. I love making desserts, that the favorite part of my cooking too. The only problem I have is I cannot have more than two servings of even my favorite dessert, which is good in a way or else I would have to spend all my extra time working out I guess. This gives me the reason to try making only one dessert per week.
when I was going through the book “Baking”, this was the 1st recipe that caught my eye. This book has amazing baking recipes but somehow almond cream just sounded too good. I thought why not make a cashew crust and top it with berries to give it the healthy wow factor.

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Almond Cream Berry Tart with Cashew Crust

Prep Time

20 mins

Cook Time

25 mins

Refrigeration time: 30 minutes

Ingredients

FOR CASHEW CRUST:

2 cups powdered raw cashews

3 tablespoons melted butter

2 tablespoons sugar

FOR ALMOND CREAM:

3/4 stick 6 tablespoons(85gms) unsalted butter at room temperature

2/3 cup sugar 140gms

3/4 cup ground blanched almonds blanched means skin removed

2 teaspoons all-purpose flour

1 teaspoon cornstarch

1 large egg

1 teaspoon rum or vanilla extract

FOR THE TOPPING:

2 cups berries

1/4 cup honey or marmalade

2 tablespoons water

Instructions

FOR THE CASHEW CRUST: Add melted butter and sugar to the powdered cashews, mix well and press onto a tart pan or a cake pan.

Cover the pan with a plastic wrap and place it in the freezer for 30 minutes or more. Can also be made few days in advance.

FOR ALMOND CREAM: Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.

Using a food processor, mixer or by hand, cream together the butter and sugar until smooth. Add the almonds until well incorporated. Add the flour, cornstarch and then egg and mix until light and creamy. Stir in vanilla or rum.

Pour into the prepared pan and bake for 20-25 minutes or until the top is set.

FOR THE TOPPING: Heat honey and water. Once it comes to boil take it off the stove, add the berries and coat it well.

Top the tart with the berries and refrigerate before serving.

Recipe Notes

I used a 9*2 inch round cake pan for the tart.

Almond cream, if well covered will stay in the refrigerator for 3 days. Reference from the book "Baking".

Almond cream recipe adapted from the book: "Baking" by Dorie Greenspan
(Author of best selling book, Baking with Julia)

Comments

jagritee says

June 30, 2014 at 4:05 pm

Yummylicious……is the only word to describe this. I had the cashew cream version of this and it was a perfect east-meets-west dessert.
My dessert of choice, from now on! Thanks Teena 🙂
- Teena Agnel says
  
  July 3, 2014 at 4:13 pm
  
  Thank you for the wonderful comment…you made my day 🙂
Vineeth says

April 25, 2013 at 11:32 am

This is a neat recipe – and I love the picture! I'll have to find a way to replace the egg. Look forward to attempting this!
- Teena says
  
  April 27, 2013 at 6:12 pm
  
  Thanks Vineeth, I would love to know how the attempt worked out.
Ashwini says

April 22, 2013 at 10:51 pm

hey, so if i want to make a smaller tart, what proportions will i need to reduce stuff by?
- Teena says
  
  April 23, 2013 at 6:46 pm
  
  Hey Ashwini, you are the 1st to comment on my blog. So thank you very much.
  I haven't tried this tart in a smaller pan, so cannot be 100% sure of the outcome, but assuming that you are using half the size of the pan I used, reducing the proportions by 1/3 and keeping one egg shouldn't hurt. Also bake till the top is light brown.
  Please let me know how it works out.

Almond Cream Berry Tart with Cashew Crust

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