Almond tart

Ingredients for 1 servings:

• 200 g flour
• 150 g butter, ice cold
• 1 tsp sugar
• ½ tsp salt
• 1 egg yolk
• 2 tbsp water (ice water)
• 100 g butter
• 100 g almond(s), sweet ground
• 3 eggs
• 300 ml milk
• 3 eggs
• 100 g sugar
• 2 packets of vanilla sugar
• 50 g flour
• Almond(s), blanched and peeled

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

French recipe

For a 28 cm tart tin. Put the flour in a bowl and make a well in it. Spread the butter, sugar, and salt around the edge. Add the egg and water to the well and quickly knead everything, starting in the center and working out, to form a ball of dough. Then cover and chill for 30 minutes. For the almond cream, mix the butter with the almonds and eggs until smooth. Set aside. For the pastry cream, heat the milk and, while stirring, combine the sugar, egg yolk, vanilla sugar, and flour. Then add this to the boiling milk and whisk vigorously until the cream thickens. Pour the warm pastry cream into the almond cream and mix everything evenly. Roll out the dough thinly on a floured surface. The diameter should be approximately 32 cm. Lightly grease the tart tin and place the dough over the tart tin. Then press down lightly with your hands and trim off any excess dough. Prick the base with a fork and bake for 12 minutes on the second rack of the preheated oven at 200°C (top/bottom heat). After cooling briefly, pour the cream into the tart tin, decorate the tart with whole almonds, and bake for another 15 minutes. After baking, let it cool briefly, cut into slices, and serve while still lukewarm.