Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Tart Crust - Preheat your oven to 350°F (175°C). In a food processor, combine the flour and sugar. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Add the ice water, vanilla extract, and almond extract, pulsing until the dough comes together. If it’s too crumbly, add a little more water, one teaspoon at a time.
- Step 2: Form the Crust - Transfer the dough to a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for about 30 minutes. Once chilled, roll out the dough to fit your tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork to prevent bubbling.
- Step 3: Blind Bake the Crust - Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Remove the weights and parchment, then bake for an additional 5-10 minutes until the crust is lightly golden. Allow it to cool.
- Step 4: Make the Almond Filling - In a large mixing bowl, whisk together the heavy cream, sugar, salt, almond extract, and Grand Marnier (or Amaretto) until well combined. Stir in the sliced almonds.
- Step 5: Assemble and Bake - Pour the almond filling into the cooled tart crust, spreading it evenly. Bake in the oven for about 30-35 minutes, or until the filling is set and the top is golden brown.
- Step 6: Cool and Serve - Allow the tart to cool on a wire rack. Once cooled, slice and serve as is, or with a dollop of whipped cream or fresh fruit for an extra touch of decadence.
Notes
- For a festive touch, add a sprinkle of powdered sugar on top.
- Incorporate seasonal fruits like pears or apples for a fruity twist.
- Add a pinch of cinnamon or nutmeg to the filling for a warm flavor.