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.
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)
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
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
Thank you for the wonderful comment…you made my day 🙂
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!
Thanks Vineeth, I would love to know how the attempt worked out.
hey, so if i want to make a smaller tart, what proportions will i need to reduce stuff by?
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.