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Tuga Pops − Monday, June 3, 2024, 2 Years ago in Dessert Recipes
5 out of 5 with 2 ratings

Moist and Creamy Almond Tart Recipe

Savor our Moist and Creamy Almond Tart, featuring a rich almond filling in a flaky crust, dusted with powdered sugar for a delightful dessert experience.
1 h 15 min 6 servings Easy Prep time 15 min Cooking Time 1 h

You will love this Moist and Creamy Almond Tart Recipe

Indulge in the decadence of our Moist and Creamy Almond Tart! This delightful dessert features a rich almond filling nestled in a flaky pastry crust, making it a perfect treat for any occasion. With just the right sweetness and a creamy texture, it's sure to impress friends and family alike. Follow our simple steps to create a show-stopping dessert that will leave everyone craving more!


Ingredients

1 puff pastry or shortcrust pastry base1 1/2 cups sugar (300g)1 1/3 cups ground almonds (160g)7/8 cup water (200 ml)6 egg yolks3 whole eggsPowdered sugar for dusting

Equipment:

Tart panMixing bowlSaucepanSpoonOvenWhiskPastry brushMeasuring cups

With all your ingredients and equipment gathered, you are ready to get started!

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Grease a tart pan with butter and line it with the puff pastry or shortcrust pastry.
  3. Heat the water with the sugar until it reaches the "pearl stage" (when a bit of sugar syrup is dropped from a spoon, it forms a resistant thread with a pearl-like end).
  4. Remove from heat and stir in the ground almonds and mix well.
  5. Add the egg yolks and whole eggs, mixing thoroughly.
  6. Let the mixture cool down.
  7. Pour the filling into the prepared pastry-lined tart pan.
  8. Place the tart in the middle rack of the oven.
  9. Bake for 1 hour.
  10. Remove the tart from the oven, dust it with powdered sugar, and decorate as desired.

Recipe Tips

Ensure the pastry base is chilled before baking to prevent shrinking. If using puff pastry, don't overwork it, as this can lead to a tough texture instead of flakiness.
For a deeper almond flavor, toast the ground almonds in a dry skillet over medium heat until golden brown before adding them to the mixture. This enhances the nuttiness and adds complexity to the tart.
When incorporating the eggs into the almond mixture, do it gradually while whisking continuously to avoid curdling. This will lead to a smoother and creamier filling. Also, ensure the mixture is well combined to prevent uneven baking.

Adapted from a Recipe by: Hop Burns Black

Nutritional Facts (Per Serving)

Calories
600 kcal
Fat
30 g
Carbs
60 g
Protein
10 g

Frequently Asked Questions

Can I substitute the ground almonds in the recipe?

Yes, you can substitute ground almonds with ground hazelnuts or ground walnuts if you prefer. However, keep in mind that this will alter the flavor profile slightly.

How should I store the almond tart after baking?

Once cooled, store the almond tart in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage; wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

What should I do if my tart crust becomes soggy?

To prevent a soggy crust, make sure to pre-bake (blind bake) the crust for about 10-15 minutes before adding the filling. You can also brush the crust with a beaten egg or melted chocolate before adding the filling to create a moisture barrier.

Recommended Drink Pairings

Wine

Portuguese: Almond Wine - This sweet and nutty wine complements the flavors of the almond tart beautifully.

General: Moscato d'Asti - The light sweetness and effervescence of this wine enhance the dessert's creamy texture and almond notes.

Beer

Portuguese: Super Bock Stout - This rich stout with its chocolate and coffee notes pairs well with the nutty sweetness of the tart.

General: Chocolate Stout - The deep flavors of chocolate in this stout enhance the almond richness while balancing the sweetness.

Other Beverages

Espresso: A shot of strong espresso provides a delightful contrast to the sweetness of the tart, enhancing its flavors.

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Reviews (4) Add a review

Dale
Dale
My daughter is having a childhood memory about what we called Portuguese tarts from a bakery in town. She remembers a very thin crust ,filling tasted almond, a creamy filling but not custardy can anyone help me to find what they could be so I could recreate her memory? Thank you for any help you could be.
7 Months ago, Friday, November 21, 2025

Tuga Pops
Tuga Pops

Hi Dale, does your daughter remember anything else about those?

7 Months ago, Friday, November 21, 2025

Paulo
Paulo
Can you use almond flour or recommend grinding almonds and keeping them coarser ?
2 Years ago, Friday, October 25, 2024

Tuga Pops
Tuga Pops
You can try that, it should work, but I'm not sure if it will have the same consistency/texture, please let us know if you try it.
2 Years ago, Friday, October 25, 2024

Tuga Pops

Joined 11 Years ago n/a
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