Popular

Method:

1. In a stand mixer, cream the butter and icing sugar with the paddle attachment.
2. Beat in the egg.
3. Mix in the plain flour and almond powder until a dough forms. Cling wrap the dough and chill for at least 1 hour in the fridge before use.

Method:

1. Cream the icing sugar and butter using a paddle attachment until pale and fluffy.
2. Add in the egg and mix until combined, followed by the almond powder.

Method:

1. In a bowl, whisk the yolk and icing sugar together until combined. Whisk in the corn flour.
2. In a pot, bring the milk and vanilla essence to a boil.
3. Pour the egg mixture into the hot milk and cook until it thickens and boils for about 1 minute.
4. Transfer the pastry cream onto a tray, cling wrap it, and leave in the chiller to cool completely.
5. Whip up the whipping cream until stiff peaks form.
6. Fold the whipped cream into the cooled pastry cream in 3 parts.

Assembly:

1. Roll the dough out to 3mm thickness and 8 inches wide for the 6-inch tart tin.
2. Line the tart tin and poke the base with a fork. Leave the tart dough to chill in the fridge for about 10 to 15 minutes.
3. Preheat the oven to 160–170°C and bake the chilled tart dough for about 15 to 20 minutes until light golden brown.
4. Let the tart cool completely before filling it with almond cream.
5. Bake the almond cream for about 10 to 15 minutes at the same temperature until golden brown.
6. Let the tart cool completely before piping the light vanilla pastry cream on top.
7. Top it off with a variety of cut fresh fruits, then glaze them with natural glazing gel.
8. Sprinkle with some crushed nuts or icing flowers to decorate.