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almond cream tart, almond cream, french cream
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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
  1. 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.
  2. 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.
  3. FOR ALMOND CREAM: Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  4. 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.
  5. Pour into the prepared pan and bake for 20-25 minutes or until the top is set.
  6. FOR THE TOPPING: Heat honey and water. Once it comes to boil take it off the stove, add the berries and coat it well.
  7. 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)