Chinese · Dessert
Chinese Almond Cream Tart
A Cantonese bakery classic, this almond cream tart pairs a short, buttery pastry shell with a dense, nutty almond custard filling baked until just set with a delicately golden, cracked top. Found in Hong Kong cha chaan tengs and dim sum bakeries, it sits between a custard tart and an almond financier in texture, rich from ground almonds and evaporated milk rather than heavy cream.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
488Calories
11.4gProtein
30.9gFat
44.3gCarbs
17.5gSugar
3.2gFiber
169mgSodium
147mgChol
12.6gSat Fat
264mgPotassium
119mgCalcium
2.5mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Light Lager Beer
local
Chrysanthemum Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour until it resembles breadcrumbs, then stir in 10g sugar.
2
Bind with beaten egg yolk to form a smooth dough; wrap and chill for 20 minutes.
3
Roll the dough thin and line two 8cm tart tins, pressing into the base and fluted edges; prick the bases with a fork and chill for 10 minutes.
4
Blind bake the tart shells at 180°C for 10 minutes until pale gold, then cool slightly on a wire rack.
5
Whisk almond flour, egg, evaporated milk, 20g sugar and melted butter together until smooth and glossy.
6
Pour the almond cream filling into the par-baked shells, dividing evenly, and scatter flaked almonds over the tops.
7
Bake at 170°C for 18-20 minutes until the filling is set with a light golden crust and slightly domed centre.
8
Cool the tarts in their tins for 10 minutes before unmoulding onto the wire rack to finish cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 30g30g Butter, cold, cubed
- 10g10g Sugar White
- 8g8g Egg Yolk, beaten, for pastry binding
- 35g35g Almond Flour
- 30g30g Egg, lightly beaten
- 30g30g Evaporated Milk
- 20g20g Sugar White
- 10g10g Butter, melted
- 8g8g Almond, flaked, for topping
