Almond Tarts

Method12 steps

1. 1

   Step 1: Make the pastry cream first. Whisk its separate 1 egg and 1 egg yolk with the separate 1/3 cup pastry-cream sugar until thick and pale yellow. Whisk in the 1/8 cup cornstarch, separate 1/8 cup pastry-cream flour and a little unmeasured pastry-cream salt; keep the dough’s 1/2 tsp salt separate.

   Uses 1 egg for pastry cream · 1 egg yolk for pastry cream · 1/3 cup granulated sugar for pastry cream · 1/8 cup cornstarch · 1/8 cup all-purpose flour for pastry cream · A little salt for pastry cream; quantity unspecified

2. 2

   Step 2: Warm the full 1 cup pastry-cream milk over medium-low heat until steaming and just simmering around the edges. Remove from heat. Slowly whisk about 1/4 cup of that hot milk into the pastry-cream egg mixture from step 1, whisking vigorously; keep the remaining 3/4 cup milk in the saucepan.

   Uses About 1/4 cup of the 1 cup pastry-cream milk for tempering; reserve 3/4 cup · Whisked pastry-cream egg, yolk, sugar and starch mixture

3. 3

   Step 3: Pour the tempered pastry-cream mixture from step 2 back into the saucepan with its reserved 3/4 cup milk. Over medium-low heat, whisk constantly until thick and pudding-like, about 4–8 minutes, and cooked through to at least 71°C/160°F. Keep watching and whisking to avoid lumps or scorching.

   Uses Tempered pastry-cream egg mixture · Reserved 3/4 cup pastry-cream milk in saucepan

4. 4

   Step 4: Transfer the cooked pastry cream from step 3 to a bowl. Whisk in its separate 1/2 tsp vanilla extract and 1/4 tsp almond extract, smoothing any lumps. Cover with food-safe wrap suitable for warm food, touching the cream’s surface, and refrigerate until chilled.

   Uses Cooked thick pastry cream · 1/2 tsp vanilla extract for pastry cream · 1/4 tsp almond extract

5. 5

   Step 5: Put the 2 1/2 tsp active dry yeast in a small bowl and add the separate 1/3 cup brioche milk warmed to 110–115°F/43–46°C. Leave without stirring for about 5 minutes, until activated; follow the yeast package’s temperature guidance if it differs.

   Proof yeast · 5 minUses 2 1/2 tsp dry active yeast · 1/3 cup whole milk for brioche yeast, warmed to 110–115°F

6. 6

   Step 6: While the yeast activates, mix the 2 cups brioche flour and separate 3 tbsp brioche sugar in a stand mixer on low with its paddle attachment. Scrape in all the activated yeast-milk mixture from step 5 and mix on low just until incorporated.

   Uses 2 cups all-purpose flour for brioche · 3 tbsp granulated sugar for brioche · Activated yeast and brioche milk

7. 7

   Step 7: Mix the 2 brioche eggs, the dough’s 1/2 tsp kosher salt and separate 1 tsp brioche vanilla into the dough from step 6 until clumpy. Add the 6 tbsp room-temperature dough butter one tablespoon-size piece at a time. Increase to medium-high and mix until the dough comes together and pulls away from the bowl; use a spatula to incorporate any unmixed butter.

   Uses Mixed brioche flour, sugar and yeast milk · 2 eggs for brioche · 1/2 tsp kosher salt for brioche · 1 tsp vanilla extract for brioche · 6 tbsp unsalted butter for brioche dough, room temperature

8. 8

   Step 8: Turn the dough from step 7 onto a floured surface using some of the extra handling flour, then lightly knead. Put in a large bowl and cover. Let rise in a warm, draught-free place until doubled, about 1 hour. A barely warmed, switched-off oven is an option; keep it warm rather than hot.

   First rise · 60 minUses Mixed butter-enriched brioche dough · Extra flour as needed for dough handling and dusting

9. 9

   Step 9: Grease eight brioche tins with the separate extra softened butter. Divide the risen dough from step 8 into eight pieces, roll each into a ball and place one in each tin. Put the tins on a baking sheet, cover loosely and let rise again about 30 minutes, until noticeably risen. Remove any cover before baking and preheat the oven to 375°F/190°C.

   Second rise · 30 minUses Doubled brioche dough · Extra softened unsalted butter for greasing eight brioche tins

10. 10

    Step 10: Brush the risen brioche from step 9 with the separate beaten egg yolk (1) and immediately sprinkle shaved almonds on top. Bake at 375°F/190°C for about 15–18 minutes, until golden on top and the dough cooked through. Cool in the tins about 5 minutes, then remove and cool completely on a wire rack.

    Bake brioche · 18 minUses Eight risen brioche in greased tins · 1 egg yolk, beaten, for brushing brioche · Shaved almonds for brioche tops, as needed

11. 11

    Step 11: Once completely cool, cut each brioche from step 10 horizontally near the top to create a thick, sturdy base and a thin lid.

    Uses Eight completely cooled baked almond brioche

12. 12

    Step 12: Fill each split brioche from step 11 with a large scoop of the chilled pastry cream from step 4 and replace its lid. Use only as much cream as the brioche comfortably holds; the author explicitly expects leftover cream. Keep unused pastry cream and filled pastries refrigerated, and serve with optional fruit on the side.

    Uses Eight split brioche bases and lids · Chilled almond pastry cream, as needed; reserve leftover cream · fruit, optional, for serving on the side