Creamy rich almond custard wrapped in flaky puff pastry crust and baked until crisp. This is a variation on a Spanish dessert from northern Spain. Serve it for dessert with espresso coffee for dinner. This pastry is also perfect for breakfast or brunch.
Creamy custard filling with just a hint of cinnamon is wrapped in flaky puff pastry crust and topped with chopped almonds. This Spanish dessert from northern Spain is delicious, but not too rich. Serve it for dessert with espresso coffee at any dinner and get rave reviews.
The Spanish have had a love affair with almonds for centuries. This recipe combines sweet almond paste with thick egg custard to create a dense, almond-rich filling. Combined with a puff pastry crust that is light and flaky, it creates a good balance. And, if you like marzipan or almond paste like we do, this tort will disappear fast! If you need a dessert for your Easter meal, try this. You won't be disappointed.
A few weeks ago I had the pleasure of going to a Tapeña® Wine and Tapas Party hosted by Katie from Katie's Cucina. We had all sorts of goodies, including Tapeña® wine. The two wines we tasted were the Garnacha and the Tempranillo. Hopefully I will be able to try the other two Tapeña® wines, Verdejo and Rosé, which were unavailable at our local Total Wine & Beer store.
Many Spanish treats revolve around delectable confections of eggs, almonds, and honey in the form of marzipan, cookies and ice cream all drawn from their Moorish past. Chinese Food Recipes Yet the universal childhood favorite is a plateful of churros and chocolate. Buen Provecho!
Spanish custard refers to a very popular dessert commonly made in Spain since the Spanish portray an exceptional liking for dairy-based desserts. Among Spanish custards there exists a wide variety owing to regional Want to prepare a sweet dish in minimum time? Try Flan! It is a simple and easy recipe to prepare and tastes absolutely divine. It is perfect to serve during get-togethers and parties!
Lightly oil an 8-inch, 20cm pie or tart tin. Line the bottom and sides with puff pastry and trim to fit. Press pastry into corners to ensure good seal and prick bottom with a fork. Roll out the second sheet of pastry to about ¼ inch or 5-6mm wider than the tin.Coarsely grind the almonds in a food processor.Pour about 350ml of the milk into a medium-sized, heavy-based pan and add the cinnamon stick. Bring milk near to boiling, remove from heat and set aside.Beat yolks with sugar until light and fluffy. Add flour and cornflour and beat with a mixer or blender on medium-high speed. Add remaining milk and continue to mix until smooth and creamy.Remove cinnamon stick from the milk. Pour about one third of milk into the egg mixture while continuously stirring. Mix well. Continue to stir while pouring in the remaining warm milk. Using a hand blender, add almonds and mix well. Transfer mixture to a larger pan and heat on a medium heat whilst stirring continuously. Bring to a boil and remove from heat after 30 seconds.Remove from cooker and pour custard mixture into pastry case. Cut the second pastry street into strips and lay on top in a simple lattice pattern.Beat the egg whites until frothy and use as a glaze for the pastry.Bake for 30-35 minutes. Allow to cool for 20 minutes before serving. If the tart is not to be eaten immediately, it may be refrigerated and eaten cold.
Creamy custard filling with just a hint of cinnamon is wrapped in flaky puff pastry crust and topped with chopped almonds. This Spanish dessert from northern Spain is delicious, but not too rich. Serve it for dessert with espresso coffee at any dinner and get rave reviews.
The Spanish have had a love affair with almonds for centuries. This recipe combines sweet almond paste with thick egg custard to create a dense, almond-rich filling. Combined with a puff pastry crust that is light and flaky, it creates a good balance. And, if you like marzipan or almond paste like we do, this tort will disappear fast! If you need a dessert for your Easter meal, try this. You won't be disappointed.
A few weeks ago I had the pleasure of going to a Tapeña® Wine and Tapas Party hosted by Katie from Katie's Cucina. We had all sorts of goodies, including Tapeña® wine. The two wines we tasted were the Garnacha and the Tempranillo. Hopefully I will be able to try the other two Tapeña® wines, Verdejo and Rosé, which were unavailable at our local Total Wine & Beer store.
Many Spanish treats revolve around delectable confections of eggs, almonds, and honey in the form of marzipan, cookies and ice cream all drawn from their Moorish past. Chinese Food Recipes Yet the universal childhood favorite is a plateful of churros and chocolate. Buen Provecho!
Spanish custard refers to a very popular dessert commonly made in Spain since the Spanish portray an exceptional liking for dairy-based desserts. Among Spanish custards there exists a wide variety owing to regional Want to prepare a sweet dish in minimum time? Try Flan! It is a simple and easy recipe to prepare and tastes absolutely divine. It is perfect to serve during get-togethers and parties!
Lightly oil an 8-inch, 20cm pie or tart tin. Line the bottom and sides with puff pastry and trim to fit. Press pastry into corners to ensure good seal and prick bottom with a fork. Roll out the second sheet of pastry to about ¼ inch or 5-6mm wider than the tin.Coarsely grind the almonds in a food processor.Pour about 350ml of the milk into a medium-sized, heavy-based pan and add the cinnamon stick. Bring milk near to boiling, remove from heat and set aside.Beat yolks with sugar until light and fluffy. Add flour and cornflour and beat with a mixer or blender on medium-high speed. Add remaining milk and continue to mix until smooth and creamy.Remove cinnamon stick from the milk. Pour about one third of milk into the egg mixture while continuously stirring. Mix well. Continue to stir while pouring in the remaining warm milk. Using a hand blender, add almonds and mix well. Transfer mixture to a larger pan and heat on a medium heat whilst stirring continuously. Bring to a boil and remove from heat after 30 seconds.Remove from cooker and pour custard mixture into pastry case. Cut the second pastry street into strips and lay on top in a simple lattice pattern.Beat the egg whites until frothy and use as a glaze for the pastry.Bake for 30-35 minutes. Allow to cool for 20 minutes before serving. If the tart is not to be eaten immediately, it may be refrigerated and eaten cold.
recipe please
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