Almond Toffee Tart
A chewy caramelized almond filling nestled in a delicate buttery crust.
Servings servings
Ingredients
Pastry
- 2 cups all purpose flour
- ¾ cup butter chilled
- 2 egg yolks from large eggs
Filling
- 1 ½ cup heavy whipping cream
- 1 ½ cups sugar
- ¼ teaspoon salt
- 2 tablespoons orange zest fresh
- 2 cups almonds sliced, toasted (see note)
- ½ teaspoon almond extract
- sweetened whipped cream for serving optional
Instructions
- Preheat oven to 325℉. Spray tart pan with nonstick spray and set aside.
- Prepare crust by cutting flour into butter until crumbly and then adding egg yolks. You may use a food processor, processing until pea-sized crumbs form. Dough will be slightly crumbly. Press dough into pan and up sides. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and increase heat to 375 ℉.
- While pastry is baking, prepare filling. Combine cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add almonds and extract.
- Pour mixture into pastry crust, spread out almonds if necessary into an even layer.
- Return pan to oven and bake for 45-55 minutes, until the top is bubbly and starting to turn golden brown. **Baking time varies depending on ovens and pan so I highly suggest keeping an eye on it after about 40 minutes.
- Place pan on cooling rack and cool completely. This dessert is definitely one that is optimal after it's cooled and set (as opposed to warm.)
- When ready to serve, remove outer ring on tart pan and slice into small slices. If desired, top with sweetened whipped cream.
Notes
- To toast almonds, lay in a baking sheet in a single layer. Bake at 375 F, watching carefully and tossing often until golden brown.
- Store finished tart, tightly covered, at room temperature and enjoy within 2-3 days for best results.
- This is one of those rare desserts that really needs to cool completely to be at its best. I try to make it several hours before I'm going to serve it for the best flavor and texture. In fact, I think it improves over time, so I make it as early in the day as I can.
- This can also serve a lot of people. Because it's sweet and rich, you can get away with thin slices.
Nutrition
Calories: 524kcal, Carbohydrates: 47g, Protein: 9g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 97mg, Sodium: 150mg, Potassium: 235mg, Fiber: 4g, Sugar: 27g, Vitamin A: 840IU, Vitamin C: 2mg, Calcium: 96mg, Iron: 2mg
Calories: 524kcal
Cost: $10
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