Success Tart

« Back to the list



Category: Dessert
Description:

Presentation

Remove crust from pan and halve, creating two full rounds. Spread one-third of the custard onto one round and top with the second round. Spread remaining custard over the entire cake, including sides. Garnish with shaved chocolate or sliced strawberries.

Read the full story from our November/December 2012 issue here!

Number of Servings: 6
Ingredients: Egg Custard:
3 Tbsp whole milk
4 Tbsp whipping cream
1 cup sugar
1 egg
6 egg yolks
2 tsp corn starch
6 Tbsp unsalted butter, cut into 1/4-inch cubes

Almond Crust:
1 cup almonds
1 cup powdered sugar
4 egg whites
1/4 cup sugar
Directions: This light-as-air dessert demands heavy machinery – using a food processor, grind almonds and powdered sugar to a fine powder. In a separate container, whisk egg whites and sugar until it forms a stiff meringue and fold in almond mixture. Butter a round 7-inch cake pan and spread mixture into an even layer. Bake at 350o on middle rack for about 30 minutes or until the crust is separating from the cake pan.
Mix all ingredients (except butter) over medium heat and bring to a boil, stirring constantly. Boil for 20 seconds; pour into a bowl. Immediately stir in cold, diced butter until fully incorporated. Once the butter has melted and the custard begins to cool, cover with plastic wrap and refrigerate for 30 minutes.
Edit Module
Nebraska Life November 2018 - November 2018
Subscribe Today!

Our satisfaction guarantee: It's simple. We guarantee that you will be 100% delighted or your money back for remaining issues in your subscription.
Edit Module
Edit Module

Like Us On Facebook

Edit Module
Edit ModuleShow Tags