-- with gluten-free almond crust and French pastry cream filling
⏱ 60 min prep ⏳90 min total 🔥 392 kcal 💪 8.5 g protein 🥬 1.8 g fiber 🍰 8 servings
Crust
1 1/2 cups of almond flour
1 1/2 almond meal
1/4 cup granulated white sugar
1/2 stick butter, cut into small pieces
1 egg yolk + 2-3 tbsp water, mix well
Filling
1/2 cup granulated white sugar
1/4 cup corn starch
1/2 tsp salt
4 large egg yolks
2 cups whole milk
2 tbsp butter
1 tsp vanilla extract
Topping
1 small size yellow peaches, cut into thin slices
15 small size figs, each cut into 6 wedges
basil (optional)
Instructions
Crust: In a large mixing bowl, combine almond meal, almond flour, salt, and sugar. Add butter, mix with hands until the mixture is crumbly. Add the egg water mixture 1 tbsp at a time, continue to mix until the dough can clump together. Transfer the dough into a 10.5-inch tart pan, use your hands to press the dough to the pan bottom and side. Freeze the crust for 15 minutes. Pre-heat oven to 350 F. Gently pierce the bottom of the crust with a fork, bake it in the oven for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely.
Filling: In a sauce pan, mix sugar, corn starch, and salt. In a bowl, mix 2 cups of milk and 4 egg yolks, strain the egg milk mixture and add to the sauce pan. Combine with a spatula until no dry starch. Add butter to the sauce pan. Cook the mixture on medium low heat, stir constantly using a spatula. The mixture will start to gelatinize and turn shiny and semi translucent. Remove from heat and stir in vanilla extract. Transfer the pastry cream to a shallow dish, wrap tightly with plastic wrap, chill in fridge for at least 2 hours.
Topping: Arrange the 7-8 thin (1 mm) slices of peaches on top one another to shape a long strip, roll the strip up to shape it into roses.
Assemble: Use an offset specula to spread the pastry cream evenly in the crust. Arrange the peach roses and the fig wedges on the tart. Decorate with fresh basil leaves.
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