Almond Toffee Tart Our Best Bites
Pastry
2 cups all purpose flour
3/4 cup real butter, chilled
2 egg yolks from large eggs
Filling
1 1/2 cup heavy whipping cream
1 1/2 cups sugar
1/4 teaspoon salt
2 tablespoons fresh orange zest
2 cups sliced almonds, toasted
1/2 teaspoon almond extract
optional: sweetened whipped cream for serving
Equipment: 11 or 12-inch tart pan with removable bottom (see link in post)
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 degrees.
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 degrees, watching carefully and tossing often until golden brown.
Source: Our Best Bites
