Baglio Baiata Alagna/crema Mandorla Recipe
Make Baglio Baiata Alagna/crema Mandorla Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Crema Mandorla (Almond Cream)
Toppings
Method
Crust Preparation
Make the Dough
In a large mixing bowl, combine the all-purpose flour, unsalted butter, and powdered sugar. Mix until crumbly.
Add Egg Yolks
Add the egg yolks and vanilla extract to the flour mixture. Mix until a dough forms.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Crema Mandorla Preparation
Blend the Almonds
In a food processor, blend the blanched almonds until they are finely ground.
Mix Ingredients
In a bowl, combine the ground almonds, granulated sugar, eggs, milk, almond extract, cornstarch, and salt. Mix until well combined.
Heat the Mixture
Pour the almond mixture into a saucepan and cook over medium heat, stirring continuously until it thickens (about 5-7 minutes). Remove from heat and set aside.
Assembly and Baking
Preheat Oven
Preheat your oven to 350°F (175°C).
Roll the Dough
On a lightly floured surface, roll out the chilled dough into a circle to fit your tart pan.
Blind Bake the Crust
Place the rolled dough into the tart pan, trim the edges, and blind bake for 15 minutes.
Fill the Crust
Pour the crema mandorla mixture into the baked crust, smoothing the top with a spatula.
Add Toppings
Sprinkle sliced almonds on top of the crema mandorla and dust with powdered sugar.
Bake
Return the tart to the oven and bake for an additional 25-30 minutes or until the filling is set.
Cool and Serve
Allow the tart to cool completely before slicing and serving.
