Apricot Frangipane with Almond Custard

Love a proper dessert to finish your social gatherings? Founder Alex Head created this delicious apricot frangipane tart with almond custard for Plenish using their delicious Almond m*ilk – the perfect crowd-pleasing end to any meal.

 

INGREDIENTS
Sweet pastry
250g unsalted butter or coconut oil or avocado spread for a DF option

175g icing sugar, sieved
400g plain flour or almond flour for a GF option
50g ground almonds
1/2 tsp vanilla extract
2 eggs
Pinch of salt

Frangipane
8 apricot halves

500g of ground almonds
500g of unsalted butter or coconut oil or avocado spread for a DF option
500g of coconut nectar
4 eggs

Custard
600ml almond milk

6 egg yolks
70g coconut nectar
1 tsp vanilla extract

 

METHOD

  • Place the butter, oil or spread in a bowl and beat until light and creamy.
  • Gradually add the sieved icing sugar and mix until well combined.
  • Add the ground almonds, salt and vanilla extract and again beat until smooth, slowly add the flour.
  • Wrap the pastry in cling film, lightly flatten with your hands and place in the fridge to rest for 2 hours before using.
  • Roll out into desired tart case and blind bake at 150 C for 45 minutes.
  • Next, make the frangipane. Cream together the butter, oil or spread and coconut nectar and add the eggs one at a time. Beat in the almonds, stir well to combine and set aside in the fridge to rest.
  • Smooth into cooked case and place 8 apricot halves on top.
  • Bake at 150C for 20 – 30mins.
  • Whilst cooking, make the custard. Beat the egg yolks and coconut nectar together in a bowl until creamy. Add the almond milk and vanilla extract to a pan over a medium heat and bring to the boil.
  • Place the bowl with the egg yolk mixture over another pan with a small amount of simmering water, making sure the bowl doesn’t touch the water.
  • Slowly pour the hot vanilla milk over the egg yolks, whisking continuously until smooth and thickened.
  • Remove the tart from the oven and serve immediately.

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