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(Experiment 187) Toscabit

At the risk of repeating myself, I love almonds. So any desserts make with them are likely gonna be a winner. Toscabit is a tart from Sweden make with almond paste and an almond caramel on top.

I will cut to the chase, it’s amazing! These will keep about 2-3 days at room temperature, and they are actually better the day after ( all the flavors merge).

Note: you can either do a large tart or like I did some individual portion ( makes ~4)

You need

  • Dough either pate sucrée ( what I use) or pate brisée
  • 125g sliced almonds
  • 80g butter
  • 80g heavy cream ( 35%)
  • 50g white sugar
  • 50g honey

Almond paste

  • 200g almond flour
  • 50g icing sugar
  • 100g white sugar
  • 3-5tsp milk ( Note that I use oat milk and I had to use 7-8tsp )

Instructions

  1. First, go ahead and prepare the pate sucrée dough. Once you are done, take a bit of butter and lightly grease your pie tin or in this case, I am using ramekins, put some flour in and swirl the tin in order to have flour all over them. Then simply flip it over your sink and give it a gentle tap to remove excess flour. You will end up with a tin/ramekins with a thin coating of flour to prevent any sticking.
  2. I like to slightly pre-bake the dough, pre-heat the oven at 350F. Place a parchment paper and put some pie weight or beans. Bake for 5 minutes, remove from oven, remove parchment paper. Reserve and let cool
  3. While this bake we can prepare the almond paste. Using a food processor, blend the almond flour with the icing sugar and white sugar.  Add 1 tsp of milk and blend until you have a paste consistency. You do not want to make it soupy here but you don’t want it to be hard/dry either. I use oat milk and add to almost double the quantity to get the right consistency. Reserve
  4. We will now make the glazed almonds, in a pot put the remaining ingredients ( butter, almond, cream, sugar & honey) over medium-low heat. If you heat it too much it will burn. Stir until sugar is dissolved. When it’s thickened, remove it from heat and reserve.
  5. Fill each ramekin with the almond paste and bake at 350F for 15minutes. Take them out of the oven and put a nice cover of your almond glaze on top of each. Put them back in the oven for another 15minutes or until they browned a little.

This recipe was inspired by this one neriz

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