Small almond flan
Instructions
To make the pasta brisée, begin to mix in a bowl the flour with the soft butter in small pieces, 50 g of water, sugar and salt.
Transfer the dough on the work surface, knock it briefly with the fingertips and then wrap it up in a little plastic wrap and put it to rest in the refrigerator for 30 minutes.
Meanwhile the start filling: passed to the mixer with almonds 20 g of sugar, getting chopped rather fine.
In a bowl, mix with a small whisk the egg yolks with 100 g of sugar, the vanilla and almond essence.
Add the chopped almonds, ricotta and mix well to obtain a homogeneous compound.
Roll the dough to 4 millimeters thick and, with it, with 6 monodose from tart molds; fill with the mixture with almonds by distributing it equally; Add the almond flakes for garnish, then passed in the oven at 200 degrees for 20 minutes.
Serve the flan and warm, if desired, take them with a warm cream: we have proposed small flan on a veil of lightly battered fresh cream surrounded by a thread of apricot jelly and fresh berries.
Ingredients and dosing for 6 persons
- For the pasta brisée:
- 200 g of flour
- 100 g of butter
- 1 tablespoon of sugar
- 1 pinch of salt
- For the filling:
- 150 g of ricotta
- 120 g of sugar
- 100 g of peeled almonds
- 4 egg yolks
- 1 sachet of vanillin
- Few drops of almond essence
- Almond slivers