JUL
20

Almond Custard Tarts

Dessert, Fruit Desserts, Pies and Tarts, Puddings and Custards | 20 comments

We’ve been eating a lot of salads lately thanks to the Athenos project, as I’m sure you’ve noticed. With all the salty feta and healthy salads, I was definitely craving a sweet treat this week. My only problem was finding the time to make it. Madeline was sick with a cold for a couple days and needed extra snuggles on the couch. She is in a very active stage right now where she’d rather be playing that cuddling, eating, having her hair brushed, pretty much anything that requires her to be still. So it was a nice treat for me (is it wrong to complete this sentence?) that she was feeling bad enough to slow down a for a change.

blueberriesinbucket

playing around with a 100mm f/2.8 lens I’m renting right now

She’s been incredibly busy lately, often taking advanatage of the slightest distraction on my part to create disasters, thought I’m sure she views these disasters as just creative fun. This often involves markers, food coloring, sprinkles, toothpaste, sunscreen, and vaseline. Her method of choice usually involves some combination of rubbing one or more of these products all over her body, hair, hands, face. And just an FYI: green food coloring is most definitely not hand lotion. At least not according to me.

almondcustardtartwithblueberries

So I didn’t really have any particular dessert in mind, but I had been going through some magazines recently and came across this recipe for Almond Custard Tartsthat I had marked a little bit ago. As it turned out blueberries were on sale for 77 cents and I thought they’d go quite nicely with the tarts.

blueberriesontable-wide

Originally, the recipe made just one full sized tarts, but I always think the mini versions are so much cuter. The recipe instructions also have you put the almond custard back in the tart crust and then bake it, but I wasn’t really in the mood for that so I decided to bake the tart crust alone. Then, I cooled the crusts and spooned the chilled custard into them. Perfect for dessert on a hot evening.

almondcustardtart

Almond Custard Tarts
adapted from Food & Wine

Tart Dough:

  • 1 stick unsalted butter, softened
  • 1/4 cup turbinado sugar
  • 1/4 cup granulated sugar
  • 1/2 cup ground blanched almonds
  • 1 large egg
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon grated lemon zest

Almond Custard:

  • 2 cups milk
  • 1 teaspoon grated lemon zest
  • 8 large egg yolks
  • 1/2 cup plus 2 tablespoons turbinado sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 teaspoons pure almond extract
  • 1 1/4 cup fresh blueberries

In the bowl of a standing mixer fitted with the paddle, combine the butter with the turbinado and granulated sugars, the almonds and the egg and beat at medium-low speed until smooth. Add the flour, baking powder and lemon zest and beat just until a soft dough forms. Scrape the dough onto a piece of plastic wrap. Wrap the dough and flatten it into a disk. Refrigerate until chilled, about 45 minutes

In a medium saucepan, bring the milk to a simmer with the lemon zest. In a medium, heatproof bowl, whisk the egg yolks with the sugar and flour. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and stir in the cream and almond extract (if lumps form, transfer the mixture to a blender and puree until smooth). Pour the custard into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, 1-2 hours.

Position a rack in the middle of the oven and preheat the oven to 325°. On a lightly floured work surface, roll the tart dough out to a 13-inch round, 1/4 inch thick. Cut dough into 5 – 7 inch rounds, re-rolling the scraps as necessary. Ease the rounds into 5 – 4 inch tart pans. Bake for 25-30 minutes, until tarts are lightly golden and tender. Cool on a wire rack in the tart pans until room temperature.

To assemble tarts (just prior to serving): Spread the cooled custard into the tart shells. Top each with 1/4 cup of fresh berries and serve.

p.s. You have until 11:59 PM EST tonight to enter the Athenos Feta Friday Giveaway – worth $100.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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20
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Jessica @ How Sweet - July 19, 2010 @ 11:05 am

    Those sound delicious! I have never had an almond custard.

    [Reply]

  • 2
    Patricia Scarpin - July 19, 2010 @ 11:28 am

    These are so pretty, Katie! I love your photos, too.

    [Reply]

  • 3
    Pili - July 19, 2010 @ 11:53 am

    Great shots and it does look delicious!

    [Reply]

  • 4
    Amy - July 19, 2010 @ 12:18 pm

    Oh, those look yummy!! I love the pictures you took with that lens too. How fun to rent one and try it out!!

    [Reply]

  • 5
    marla {family fresh cooking} - July 19, 2010 @ 12:29 pm

    Sorry to hear your little gal is sick….agreed sometimes it is a bit easier when they take it easy on us. Sad to see them sick though. Your tarts look great. Fun playing with a new lens huh! xo

    [Reply]

  • 6
    Kristen - July 19, 2010 @ 1:43 pm

    Did you use the rented lens for all the photos? How do you like it?Hope Madeline is feeling better, but not back to her mischeif this week!

    [Reply]

  • 7
    megpies - July 19, 2010 @ 3:43 pm

    those look so delicious!

    [Reply]

  • 8
    Miriam Leigh - July 19, 2010 @ 5:34 pm

    Soooo pretty! Beautiful, mouthwatering photography!

    [Reply]

  • 9
    Jennifer - July 19, 2010 @ 5:46 pm

    GORGEOUS!!!! What a lovely treat to squash that sweet craving! Perfect and I love the smaller tarts!

    [Reply]

  • 10
    Tasty Eats At Home - July 19, 2010 @ 8:02 pm

    Wonderful photos! I want to try out that lens now too! And these tarts? Yum.

    [Reply]

  • 11
    Amy from She Wears Many Hats - July 19, 2010 @ 10:07 pm

    These are beautiful and sounds like the perfect tasty treat for summer right now. Wonderful picts Katie!

    [Reply]

  • 12
    Katie @ goodLife {eats} - July 20, 2010 @ 1:02 am

    Kristen – just the new lens for the first blueberry pic (and another blueberry pic that's on my flickr). Took lots of pics of Madeline in that backyard the other day with the lens. It's nice to not have to be in right in her face.

    [Reply]

  • 13
    Hello My Name is Katie - July 20, 2010 @ 3:37 am

    this looks delicious. beautiful pictures by the way.

    [Reply]

  • 14
    Kerstin - July 20, 2010 @ 3:43 am

    What gorgeous little tarts – I wish I had one right now!

    [Reply]

  • 15
    Kasey - July 20, 2010 @ 4:45 am

    These sound really fabulous–what perfect little treat for a July evening. Thanks for sharing (beautiful pics, too!)

    [Reply]

  • 16
    marzipanmom - July 20, 2010 @ 10:12 am

    Almond custard sounds wonderful! Don't worry, your daughter will slow down – probably when she's about 14 and sleeps until 11 on Saturday mornings! haha

    [Reply]

  • 17
    Carolyn - July 21, 2010 @ 12:31 am

    Simply gorgeous!

    [Reply]

  • 18
    Rachel - July 21, 2010 @ 3:20 am

    Not a custard fan, but had to comment on your photos – they look amazing! What pretty colors and I just love the simplicity. You have such a pretty blog. I always recommend it to my friends! :)

    [Reply]

  • 19
    Mary - July 30, 2010 @ 2:22 pm

    Oh, your blog is making my hungry! This post did it!

    [Reply]

  • 20
    Marisa - August 03, 2010 @ 10:55 am

    These look super!

    [Reply]

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