This almond pastry cream filling is used in pastry and tart shells. It can be used in pre-baked shells, or baked-in as it is with the pear tart. Adds a very unique almond flavor.
| Frangipan |
|
Ingredients Required: Frangipan
| |
| Almond Powder |
2 ounces |
| Unsalted Butter |
2 ounces |
| Egg (fresh) |
1 |
| Pastry Cream |
6 ounces |
| Flour |
1 ounce |
| Vanilla |
1 teaspoon |
Preparation Instructions: Frangipan
| Mix butter in bowl with paddle, until soft. |
| Add the almond powder, flour, egg and vanilla, mix until smooth. Scrape down well. |
| Mix Pastry Cream in bowl with a wire whip, until
soft. |
| Blend in with the almond mmixture |
Use right away to fill the bottom of tart shell
before baking. The flat (4") tart shell should use about 3/4 to 1
ounce.
Almond powder can be made from un-blanched whole almonds, grind them to a fine meal in a food processor. |
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