Wednesday, May 22, 2019

Almond Tart: Dairy free version

 If you love almond, you should try this recipe ^^.


Well, I'm the one who's crazy for it. I use it in many recipe and love to eat it on its own too.  The richness of almond is not only in taste but it's full of vitamin E and antioxidants too, so I think I can say that this tart is good for your health, hehe. 
There is no dairy product in this recipe, not only that people who's allergic to dairy can eat it happily, but shortening makes the pastry more delicious too. Because shortening is 100% fat, so the pastry is more crispy than using butter (butter has about 82% fat + water and milk segment), and because of the fat the pasty is very easy to make as you don't have to be worry about overworking the dough.  
Ps. For baking blind, if you don't have baking bean, you can use uncooked rice or bean instead, ^^.

English: Almond tart
สูตรภาษาไทย: ทาร์ตอัลมอนด์
日本語のレシピ:アーモンドタルト
Youtube: ทาร์ตอัลมอนด์/ Almond tart/ アーモンドタルト



Almond Tart
Makes 18 cm tart



Tart pastry
60 g ......................... All purpose flour
20 g ......................... Almond powder
20 g ......................... Icing sugar
1/8 tsp ..................... Baking powder
1/8 tsp ..................... Salt
50 g ......................... King Rice bran oil shortening
1 tbsp ....................... Water

Filling
50 g ......................... King Rice bran oil shortening
1/4 tsp ..................... Salt
1/2 tsp ..................... Vanilla extract
60 g ......................... Granulated sugar
50 g ......................... Almond powder
2 tbsp ...................... Cake flour
1 ............................... Egg (60 g)
50 g ......................... Sliced almond 








Make tart pastry:
 Put flour, almond powder, icing sugar, salt and baking powder into a bowl.
Whisk to combine.

   I use King Rice bran oil shortening.


 Put shortening into the bowl.


 Mix with fingertips until combine.


 Pour water into the bowl.


 Mix to combine.


 Remove from the bowl.


 Knead for 1 minute.


 Roll into 20 cm round.



 Place onto 18 cm tart pan.


 Prick with a fork.
 Refrigerate for at least 30 minutes.
Meanwhile preheat an oven to 180℃.


 Place baking paper on the top of the tart, and pour baking beans over the baking sheet.
Bake for 15 minutes.


 While baking the tart make the filling.
Put shortening, salt, and vanilla into a bowl.
Whisk to combine.


 Put flour, almond powder, sugar, and egg into the bowl.


 Whisk to combine.


 Remove the baking beans and baking sheet.


 Put the filling into the tart, and smooth the top.


 Sprinkle sliced almond over the top.



Bake for 20-25 minutes or until golden brown.


Almond Tart: Dairy free version

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