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Almond Cream is a basic component in so many tarts. I know it’s more like a batter rather than a cream as it’s something that you need to bake. I’ve seen many people getting it wrong!

Here are some examples of tarts that used almond cream.

Blueberry Tart
   • The Best Blueberry Tart | Super Tasty...  

Raspberry Tart
   • The Best Raspberry Tart | Super Tasty...  

▶Almond Cream◀
*All the ingredients need to be at room temp (20℃)

Butter (room temp) 100g
Powdered Sugar 100g
Almond Powder 100g
Eggs (room temp) 95g
Rum 5ml

① Lightly beat the butter.
② Sift in the powdered sugar & almond powder. (In the video the caption says almond powder, but I sifted in both powdered sugar & almond powder together!) Mix well but don’t beat it vigorously.
③ Gradually add the eggs (Do not add all the eggs at once. Split it over 5~6 steps) while beating it.
④ Finally add in the rum and mix.
⑤ Leave it to rest in the fridge. Always use the almond cream the day after you make it.

How to store: In the batter state (before baking) you can store in fridge up to a week. Obviously, after baking it you need to assemble the tart!
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix

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