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Almond & thyme tarts
35 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 595
  • Fat about 36g
  • Carbohydrates about 52g
  • Protein about 14g
This is needed
This is needed for 4 people
Dough
  • 150 g white flour
  • 50 g ground almonds
  • 1 pinch salt
  • 30 g sugar
  • 1 organic lemon, use grated zest
  • 1 egg, beaten
  • 100 g butter, cut into pieces, cold
Filling
  • 0.75 dl milk
  • 2 sprigs thyme, leaves torn off
  • 0.5 vanilla pod, cut lenghtwise, seeds scratched out
  • 10 g white flour
  • 2 egg yolk
  • 40 g sugar
To shape
  • 1 egg white, beaten
To bake
  • 10 g flaked almonds, roasted
  • 4 balls vanilla ice cream
  • 2 sprigs thyme, leaves torn off
  • icing sugar, to dust
Tools
  • 4 ovenproof mini tart tins (each approx. 11 cm in diameter), greased
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And that's how it's done
And that's how it's done
Dough
Mix the flour, almonds, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 2 hrs.
Filling
Pour the milk into a pan. Add the vanilla seeds, flour and thyme, mix with a whisk, bring to the boil over a medium heat, stirring constantly, cook for approx. 2 mins. Whisk the egg yolk and sugar in a bowl. Gradually pour in the hot milk while stirring. Return the liquid to the pan. Bring to just below the boil over a low heat, stirring constantly. Remove the pan from the hob, continue to stir for approx. 2 mins. Pour the custard through a sieve into a bowl, leave to cool.
To shape
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out approx. 8 circles (each approx. 9 cm in diameter), chill 4 circles. Place the remaining circles in the prepared tins. Prick the pastry bases firmly with a fork. Press the leftover dough together, quarter and shape into rolls approx. 20 cm long. Place the dough rolls on the pastry bases, creating a rim for each, press on gently. Pour the custard into the tarts, smooth down. Place the chilled circles on top of the custard, press down firmly all the way around, glaze with egg white. Prick the dough firmly with a wooden skewer.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Serve the ice cream on top, sprinkle with almonds and thyme, dust with icing sugar.

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