Almond Cream Custard Tart

Almond Cream Custard Tart

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Servings: 6
Calories: 166


  • 8 oz rich sweet shortcrust pastry
  • 1 1/2 tablespoons apricot jam
  • 2 eggs plus 1 egg yolk
  • 1 quantity almond milk see recipe, right, cooled
  • 2 teaspoons soft butter
  • 2 teaspoons caster sugar


  • Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind. Pre-heat the oven to 190°C (375°F) Gas 5.
  • Spread the bottom of the pre-baked pastry case with the jam.
  • Whisk the eggs and yolk in a bowl for about 30 seconds or until they are well mixed, then add to the thick, cooled almond milk. Give it a good stir around and then put this mixture into the pastry case, spreading it out evenly. Dot the surface with knobs of butter and sprinkle with caster sugar.
  • Bake in the oven for 25-30 minutes, or until it is set.
  • Serve warm or cold with cream, amaretti biscuits or macaroons and some good sweet wine.
Calories: 166 kcal
Carbohydrates: 25 g
Protein: 5 g
Fat: 5g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 239 mg
Potassium: 52 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 131 IU
Vitamin C: 1 mg
Calcium: 34 mg
Iron: 1 mg
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