(Experiment 187) Toscabit

At the risk of repeating myself, I love almonds, so any dessert made with them is likely going to be a winner. Toscatårta is a tart from Sweden made with almond paste and an almond caramel on top.

I’ll cut to the chase: it’s amazing! These will keep for about 2–3 days at room temperature, and they’re actually better the day after, once all the flavors merge.

Note: you can either make one large tart or, like I did, individual portions (makes about 4).

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(Experiment 187) Toscabit

Ingredients

Main

• pate sucrée or pate brisée
• 125 g sliced almonds
• 80 g butter
• 80 g heavy cream 35%
• 50 g white sugar
• 50 g honey

Almond paste

• 200 g almond flour
• 50 g icing sugar
• 100 g white sugar
• 3-5 tsp milk Note that I use oat milk and I had to use 7-8tsp

Instructions

• First, go ahead and prepare the pate sucrée dough. Once you are done, take a bit of butter and lightly grease your pie tin or in this case, I am using ramekins, put some flour in and swirl the tin in order to have flour all over them. Then simply flip it over your sink and give it a gentle tap to remove excess flour. You will end up with a tin/ramekins with a thin coating of flour to prevent any sticking.
• I like to slightly pre-bake the dough, pre-heat the oven at 350F. Place a parchment paper and put some pie weight or beans. Bake for 5 minutes, remove from oven, remove parchment paper. Reserve and let cool
• While this bake we can prepare the almond paste. Using a food processor, blend the almond flour with the icing sugar and white sugar. Add 1 tsp of milk and blend until you have a paste consistency. You do not want to make it soupy here but you don’t want it to be hard/dry either. I use oat milk and had to almost double the quantity to get the right consistency. Reserve
• We will now make the glazed almonds, in a pot put the remaining ingredients ( butter, almond, cream, sugar & honey) over medium-low heat. If you heat it too much it will burn. Stir until sugar is dissolved. When it’s thickened, remove it from heat and reserve.
  
• Fill each ramekin with the almond paste and bake at 350F for 15minutes. Take them out of the oven and put a nice cover of your almond glaze on top of each. Put them back in the oven for another 15minutes or until they browned a little.

Notes

This recipe was inspired by this one neriz