Tarte de Amêndoa

A crumbly shortcrust base topped with a caramelized almond crunch. The texture is crispy on top and soft inside, with an intense aroma of brown butter.

• Prep: 20 min
• Cook: 35 min
• Difficulty: Medium
• Calories: 579
• Protein: 10 g
• Carbs: 51 g
• Fat: 36 g

Ingredients

• 133.3 g Wheat flour ( sifted )
• 100 g Minimum butter sweet ( diced )
• 100 g White sugar ( divided )
• 0.7 pc Egg ( whole )
• 100 g Almond with skin ( slivered or crushed )
• 33.3 ml Whole milk ( room temperature )

Instructions

1. Preparing the base

   Mix the wheat flour with 100g of cold butter until it looks like sand. Add 50g of white sugar and the egg. Work quickly until a dough ball forms. Line a mold and prick the bottom.

2. Blind baking

   Bake the dough at 180°C for 10 minutes. The crust should set without browning too much.

3. Almond topping

   In a saucepan, boil 50g of butter, 100g of white sugar, and the whole milk. When the mixture coats the spoon, add the almonds. Reduce for 2 minutes until syrupy.

4. Final caramelization

   Pour the almonds over the pre-baked base. Bake for 15 to 20 minutes. Remove when the caramel bubbles and the top is a deep golden brown.

Chef's tips

• Do not overwork the dough to prevent it from becoming elastic.
• The caramel must be deep brown to develop the almonds' bitterness, which balances the sugar.

Storage

Store at room temperature in an airtight container for 3 days. Do not refrigerate, as the caramel will soften.