Comment on this article

Almond-Custard Tea Tarts
from the kitchen of Sharmagne Leland-St. John

Tart Dough:

1  stick unsalted butter, softened
¼ cup turbinado sugar
¼ cup granulated sugar
½ cup ground blanched almonds
1  large egg
1  cup plus 2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon grated orange zest

Almond Custard:

2 cups milk
1 teaspoon grated lemon zest
8 large egg yolks
½ cup plus 2 tablespoons turbinado sugar
½ cup all-purpose flour
½ cup heavy cream
2  teaspoons pure almond extract
1¼ cup fresh blueberries or cherry preserves

In a large bowl cream the butter with the turbinado
and granulated sugars. Add the almonds and the egg
and beat at medium-low speed until smooth. Add the
flour, baking powder and lemon zest and beat until
a soft dough forms. Scrape the dough onto a piece
of plastic wrap or pastry cloth. 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 heat and stir in the
cream and almond extract (should 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 325º. On a lightly floured work surface, roll the
tart dough out to a 13-inch round, ¼ inch thick. Cut dough
into five 7 inch rounds, re-rolling the scraps as necessary.
Ease the rounds into five 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.

Just before serving, spoon the cooled custard into the tart
shells. Top each with ¼ cup of fresh berries or Cherry
preserves and serve.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]