Almond Cream Crema Di Mandorle Recipes

Steps:

• Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
• Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.

Steps:

• Roll out the dough 1/8 inch thick on a floured surface.
• Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
• Chill the shell for 30 minutes.
• Spread the jam on the bottom of the shell.
• In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
• Crumble the almond paste into the egg mixture, and beat until it is combined well.
• Fold in the flour gently but throughly.
• Spread the mixture evenly over the jam and sprinkle it with the almonds.
• Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
• Let it cool in the pan on a rack for 10 minutes.
• Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.