Almond Tartlets with Beer Cream Filling
Category: Desserts
Serves: 9
These Almond Tartlets with Beer Cream offer a delightful combination of nutty almond flavors paired with a rich, lightly sweetened beer custard. The addition of passion fruit and fresh mint adds an aromatic and refreshing touch, making them perfect for any special occasion or a luxurious afternoon treat. The delicate, crumbly almond shortcrust pairs beautifully with the creamy, beer-infused filling, creating a dessert that’s both unique and indulgent.
Ingredients
For the almond shortcrust:
| Ingredient | Quantity |
|---|---|
| Almond flour | 30g |
| All-purpose flour | 125g |
| Butter | 70g |
| Powdered sugar | 50g |
| Egg | 1 |
| Salt | Pinch |
| Orange zest | ½ |
For the beer cream filling:
| Ingredient | Quantity |
|---|---|
| Light beer | 750ml |
| Sugar | 225g |
| All-purpose flour | 75g |
| Egg yolks | 9 |
| Passion fruits | 2 |
| Fresh mint | As needed |
| Sliced almonds | As needed |
Instructions
1. Prepare the almond shortcrust:
Begin by preparing the almond shortcrust dough. In a food processor, combine the all-purpose flour, almond flour, and orange zest. Add in the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Transfer the mixture to a work surface and make a well in the center. Crack the egg into the well and add a pinch of salt. Gently mix the ingredients together, first with a fork and then using your hands until the dough comes together. Knead briefly until smooth. Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to chill.
2. Make the beer cream filling:
To prepare the beer cream filling, heat the light beer in a small saucepan over low heat—do not bring it to a boil. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy. Sift the flour into the yolk mixture and whisk until fully combined. Gradually pour the warm beer into the yolk mixture while stirring continuously to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly with a whisk, until the cream thickens. Once thickened, remove the saucepan from the heat and set the cream aside to cool.
3. Assemble the tartlets:
Preheat the oven to 180°C (350°F) if using a conventional oven or 160°C (320°F) for a fan oven. Lightly grease your tartlet pans with butter and flour if needed, or use non-stick pans. Roll out the chilled almond shortcrust dough to about ½ cm thick on a floured surface. Using a round cookie cutter, cut out circles of dough approximately 10 cm in diameter and fit them into the tartlet pans, pressing gently into the base and sides.
Prick the bottom of the tart shells with a fork to prevent them from puffing up during baking. Line the tartlet shells with parchment paper and fill them with dry beans or pie weights to weigh them down for blind baking. Bake in the preheated oven for 15 minutes (10 minutes if using a fan oven), then remove the parchment paper and beans and bake for an additional 5 minutes until the tart shells are golden and fully cooked. Remove the tartlets from the oven and allow them to cool completely.
4. Fill and decorate:
Once the tartlet shells are cooled, transfer the beer cream filling into a piping bag fitted with a star tip. Pipe the cream generously into each tartlet shell. Slice the passion fruits in half, scoop out the pulp, and use a spoon to soften it slightly. Spoon a little passion fruit pulp onto the top of each tartlet for a burst of tropical flavor.
Decorate the tartlets with fresh mint leaves and a sprinkle of sliced almonds for added crunch and visual appeal.
5. Serve and enjoy:
Let the tartlets sit for a few minutes to allow the flavors to meld together. Serve chilled or at room temperature for the best taste. These Almond Tartlets with Beer Cream are an exquisite dessert that pairs wonderfully with a light tea or coffee.
Enjoy your delicious homemade tartlets filled with beer cream and adorned with the refreshing notes of passion fruit and mint!
