Monday, January 27, 2020

Mini Almond Tarts

 Last week, I went to a hospital with my Mom for a yearly check-up, after blood testing, we went to a restaurant for our bunch. And I saw almond tart, well I really wanted to eat it, but I had to choose between food or sweets, right?


But I still wanted to eat it, haha, so the best way for me is making it by myself ^^. Actually, this kind of tart is not hard to do, only that it takes time because you need to chill the pastry before cutting and baking it.
The good thing about home-made sweets is you can adapt it to suit your taste (or make you original sweets too). And this time, I add a spoon of jam into my tart, well it's close to Bakewell tart but as I used a very small amount of jam just to add some tangy taste from berry to cut the richness of the filling.
The filling will thicken after you let it sit for a while, so plan to make it ahead of time before using it, and you can pipe a load of the filling into the tart (to make the tart more delicious, hehe).

English: Mini Almond tart
สูตรภาษาไทย: มินิอัลมอนด์ทาร์ต
日本語のレシピ:ミニアーモンドタルト



Mini Almond Tarts
 10 of 7 x 2.5 cm. tart pans.


Tart pastry
140 g ......................... All-purpose flour
40 g ......................... Almond powder
40 g ......................... Icing sugar
1/8 tsp ..................... Baking powder
1/4 tsp ..................... Salt
100 g ......................... King Rice bran oil shortening
20 ml ....................... Water

Filling
100 g ......................... King Rice bran oil shortening
1/2 tsp ....................... Salt
1/2 tsp ...................... Vanilla extract
120 g ......................... Granulated sugar
100 g ........................ Almond powder
40 g ........................... Cake flour
2 ............................... Egg 
.................................. Jam
.................................. Sliced almond 



 I use King Rice bran oil shortening.


Put the King Rice bran oil shortening and salt into a bowl, mix with a spatula until smooth. Mix in the icing sugar.



Pour the almond powder, all-purpose flour, and baking powder into the bowl, mix to combine.


Pour the water into the bowl.


Mix to combine.


Remove the dough from the bowl, press the dough with the palm of your hand.


Until fully mixed.


Roll the dough with a rolling pin until 3-4 mm thickness.
Freeze about 1 hour (or until firm).


Put the King Rice bran oil shortening, vanilla, and salt into a bowl, mix with a spatula until smooth. Mix in the sugar.



Pour the eggs into the bowl, mix to combine.


Put the almond powder and cake flour into the bowl.


Mix to combine.



Cut with an 8-8.5cm round cutter.


Put the pastry into 10 of 7 x 2.5 cm. tart Pans.
Refrigerate for at least 30 minutes.
Meanwhile preheat an oven to 180℃.



Place a paper cup and fill with baking beans
Bake in 180℃  Preheated oven for 15 minutes


Remove paper cups and baking beans.


Spoon jam into the tart Fill with the almond filling.


Sprinkle with almond slices.


Bake in 180℃  Preheated oven for 20-25 minutes.

Mini Almond Tarts

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