Almond Cream Tart
A buttery baked crust filled with a rich, almond-scented cream and topped with sliced almonds. Simple to make and perfect for dessert or a sweet snack.
- Total time
- 45 min
- Servings
- 8
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 9 inch pie crust
- 1 cup almond flour
- ½ cup sugar
- ½ cup butter
- 2 large egg
- ½ cup heavy cream
- ¼ cup sliced almonds
Instructions
- 1
Preheat oven to 375°F. Press the 1 pie crust into a 9 inch tart pan, trimming edges. Prick bottom with a fork.
- 2
In a bowl, beat 0.5 cup butter and 0.5 cup sugar until creamy, about 2 minutes. Add 2 eggs one at a time, beating well after each.
- 3
Stir in 1 cup almond flour and 0.5 cup heavy cream until smooth. Pour filling into crust.
- 4
Sprinkle 0.25 cup sliced almonds over top. Bake until filling is set and golden, about 30 minutes; a knife inserted near center comes out clean.
- 5
Cool on a rack for 15 minutes before slicing. Serve warm or at room temperature.
Tools you’ll need
- 9 inch tart pan
- mixing bowl
- whisk or electric mixer
- measuring cups and spoons
- fork
- cooling rack
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