Moist mini almond delights with vanilla cream and fresh berries.
Florian Bellanger's Berries Almond Tart
Tarts, Pastries And Puddings
1/2 cup butter
3/4 cup confectioners’ sugar
1-1/4 cups Mandelin Blanched Almond Flour
3 teaspoons brown rum
1/2 teaspoon vanilla extract
3/4 cup milk
1/4 vanilla bean
2 egg yolks
1-1/2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon butter
1/2 teaspoon gelatin powder
1 cup heavy cream
mix of fresh berries for decoration
For almond cream batter, combine butter and confectioners’ sugar in a bowl with an electric mixer. Add blanched almond flour. Add brown rum and vanilla extract. Combine eggs one at a time until blended.
Spray metal forms with oil to prevent sticking and place on a cooking sheet covered with parchment paper. Transfer mixture to a piping bag. Fill metal forms halfway, as batter will expand during baking. Bake at 350° for 10-15 minutes. Cool tarts to room temperature.
For the pastry cream, in a heavy saucepan, heat milk and add vanilla bean. Bring to a boil.
In a separate bowl, stir together the egg yolks, sugar, and cornstarch until smooth. When the milk comes to a boil, dribble it into the bowl in a thin stream while mixing to avoid cooking eggs. Return the mixture to saucepan and slowly return to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from heat. Stir in butter until blended. Pour into a heatproof container and cover with plastic wrap directly on the surface to prevent skin from forming. Refrigerate until chilled before using. Can be prepared a day ahead.
In another bowl, whip heavy cream. Fold in chilled pastry cream. Transfer mixture to piping bag and layer over tops of tarts.
Decorate with fruit pieces and serve.