Tarte with red almond-caramel cream

Ingredients

Directions

1. 1

   Cut the butter into pieces. Put flour, salt and icing sugar in a bowl. Add butter and egg yolk and knead to a smooth dough, first with the dough hooks of the hand mixer, then with your hands quickly.

2. 2

   If the dough is too dry, add approx. 1 tablespoon of water. Wrap dough in cling film and chill for approx. 30 minutes.

3. 3

   Roll out the shortcrust pastry in a rectangular shape (approx. 13 x 37 cm) and line a greased tart mould with lift-off base (11.5 x 35 cm) with it. Fold the protruding edges inwards and press them firmly. Place baking paper on top and fill with dried peas.

4. 4

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove paper and peas and bake for another 5 minutes. Take out and let cool down.

5. 5

   Bring the almonds, sugar and 100 ml water to the boil and boil while stirring to a light caramel. Carefully add the cream and simmer for 15-20 minutes until you get a shiny red syrup. Stir in a little red food colouring and place on the short pastry base.

6. 6

   let it cool down. Chill the tart for about 1 hour.