Thursday, March 10, 2011

Recipe : Eika's Almond Tart

Eika made this beautiful tart for Chloe's birthday dinner last month and was kind enough to share the recipe. I cannot wait to try it myself (update: I did in the meantime, see some making of picks below)

The ingredients are translated from a Japanese recipe which uses metric measures - and I converted to US measurements via

100g sliced almonds (1 cup)
150g butter (7 tablespoons)
75g sugar (6 tablespoons)
170g flour (1⅓ cups)
½ egg (beat egg and devide)
50ml whipping cream (¼ cup)
50g mizu-ame (2 ½ tablespoons)
(mizu-ame is a Japanese sweetener, use honey or corn syrup to substitute)

1. Roast the sliced almonds in a 180˚C (360˚F) oven.
When they are slightly roasted, take out of the oven.

2. Mix 100g (7 tbsp) butter and 35g (2.8 tbsp) sugar. 
Add to the mixture ½ egg and 170g (1 ⅓ cups) flour. Mix well.

When incorporated, put dough in a plastic bag and let rest in fridge for 30 minutes.

3. Take the dough out of the fridge. 
Spread in a cookie sheet into a rectangle. (I liked Eika's beautiful tarte, so I stayed with the round version)
Put holes with forks in the dough for air.

Put the dough in a 180˚C (360˚F) preheated oven for 5 minutes. 
Then take it out of the oven and let cool.

4. Put 50cl (¼ cup) whipping cream, 50g (2½ tbsp) mizu-ame or honey, 50g (3.5 tbsp) butter and 40g (3.2 tbsp) sugar in a pot and cook it in medium heat. When it starts boiling, put sliced almonds and lightly mix. Turn off the heat.

5. Pour the caramel mixture of #4 on top of #3 and put it back in the 160˚C (320˚F) oven and bake for about 35 minutes. 

6. Take it out of the oven and let it cool.
The original w/ Chloe's cocoa dusted whipped cream ...
The San Francisco version ...
ありがとう, Eika, for translating & sharing!

✳  ✳  ✳  ✳  

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