Sfogliate alle Mandorle - Creamy Almond Tarts

Dolce
Wed, 02/25/2015 - 15:00
Creamy Almond Tarts
Difficult Level
Medium
Cooking Time
50 m
Cost
Low
A dazzling combination of flavours that will finish any meal with a flourish. The contrast between the hot sweet tarts and the cold sharp taste of the fruit is a stimulating pleasure to the palate. Of course, I wouldn’t suggest you follow the fillet or pizza with this as you don’t want to overload your guests with pastry!

Ingredients

frozen flaky pastry (defrosted)
400 g
peeled almonds
200 g
confectioner's custard
200 g
ground cinnamon
a pinch
strega liqueur
2 tbsps
crema inglese
0.2 l
mixed berries
200g
icing sugar
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Preparation

Put the confectioners’ custard, almonds, cinnamon and liqueur together in a blender and combine the ingredients to obtain a smooth cream. Place in the freezer until almost frozen. With a spoon divide the mixture into four balls and return to the freezer.

Roll out the pastry and cut into eight 10 cm x 10cm squares. Dampen a baking tin with water and carefully lay the eight pieces of pastry on it, place the prepared cream ball in the middle of each one, close them in a triangular shape and seal the edges by squeezing with the fingertips and folding them over on themselves. 

Dust well with icing sugar and place in the fridge for 30 mins. Preheat the oven to 240 °C, put the tarts in the oven and bake for six minutes.

Lower the heat to 190 °C and bake for a further six minutes. Meanwhile pour the custard into four dishes, arrange the berries around the edge. When the tarts are ready, that is when they are golden in colour, place them in the centre of each dish and serve immediately.