Mini Bourdaloue Tarts

By Team Editor
Credit: All My Chefs
Ingredients (4 people)

Sweet Dough

Almond Cream

Finishing and plating

  • Silvered almonds


Step 1: Sweet Dough

Combine the softened butter, powdered sugar, ground almonds, and egg. Incorporate the sifted flour. Form the dough into a ball, wrap in plastic wrap, and chill.

Roll out the dough and press into four buttered, 8-cm molds.

Step 2: Almond Cream

In a mixing bowl, combine the softened butter, powdered sugar, and ground almonds. Mix to combine, gradually incorporating the egg and the custard powder.

Step 3: Poached Pears

Peel the pears and poach them in a syrup flavored with vanilla. Drain, halve, the cut into thin slices.

Step 4: Finishing and plating

Place the four prepared molds on the countertop. Using a piping bag, fill with almond cream. Place the sliced pears on top.

Bake for 20 to 25 minutes at 160°C. Allow to cool on a rack.

Sprinkle with slivered almonds and serve.

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