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| Possibly one of the crumbliest pastries ever? |
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| Buttery and flakey! |
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| Tart and sauce |
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| It looks a tiny bit like a Crema Catalana... |
Ingredients
Pastry
150g plain flour
140g diced unsalted butter
35g caster sugar
Almond Mixture
110g ground almonds
100g caster sugar
3 eggs
70ml double cream
30ml milk
Sauce
3 teaspoons of camp ( a coffee and chicory essence)
1/4 teaspoon of cinammon
1/4 teaspoon nutmeg
2 tablespoons of caster sugar
40ml double cream
20 ml milk
Method
Preheat a fan oven to 200°C, and butter some tins for the tarts- I used Yorkshire pudding tins which are quite flat, but give a very even bake.
Stir the flour and sugar together and rub in the butter until you have a crumble mixture. As this dough is very buttery, it probably won't need any liquid, but if it does, use an egg yolk or a few drops of milk.
Cover the ball of pastry dough in clingfilm, and leave to harden in the fridge.
Whisk together all the ingredients of the almond mixture until it is thoroughly combined and it has increased in volume slightly.
Roll the pastry on a floured surface to a thickness of about 0.75 cm.
Cut the pastry into shapes, place in their tins, and prick the pastry bases a couple of times.
Give the almond mixture another quick whisk in case the ingredients have separated, and pour into the lined tart cases. Pour the mixture to the same height as the pastry, or even a bit higher.
Bake in the oven until the almond mixtures have set and turned a golden colour.
Turn the tarts out onto a wire rack and leave to cool down.
Whilst the tarts are cooling down, mix together the cream, milk and camp.
Add the spices to the liquid and beat.
Pour the mixture into a presentable jug.
Serve the tart warm with the sauce as a dessert, or with a summer fruits compote for breakfast.
Or...
use chestnut flour in the pastry to make the tart even more nutty!
add poached cherries to the almond mixture
swap some of the ground almonds for polenta
add a drop (or two) of rum to the sauce
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