At the risk of repeating myself, I love almonds. So any desserts make with them are likely gonna be a winner. Toscabit is a tart from Sweden make with almond paste and an almond caramel on top.
I will cut to the chase, it’s amazing! These will keep about 2-3 days at room temperature, and they are actually better the day after ( all the flavors merge).
Note: you can either do a large tart or like I did some individual portion ( makes ~4)
You need
- Dough either pate sucrée ( what I use) or pate brisée
- 125g sliced almonds
- 80g butter
- 80g heavy cream ( 35%)
- 50g white sugar
- 50g honey
Almond paste
- 200g almond flour
- 50g icing sugar
- 100g white sugar
- 3-5tsp 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 add 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.
This recipe was inspired by this one neriz