Amaretto Almond Creme Brulee Torte

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy cream 3 tablespoons unsalted butter 2 ounces almond flour 1/2 teaspoon almond extract 1/2 teaspoon Amaretto liqueur 4 large egg yolks 1/3 cup granulated sugar, divided 8 slices of puff pastry

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9 inch round tart pan with removable bottom.
2. In a saucepan, heat heavy cream, butter, and almond flour over medium heat until it begins to simmer. Cook for 3 minutes while constantly stirring to avoid lumps. Remove from heat and whisk in almond extract and Amaretto liqueur.
3. In a separate bowl, combine egg yolks and half of the granulated sugar. Whisk until pale and creamy. Gradually pour the warm cream mixture into the egg yolk mixture while continuously stirring to avoid curdling the eggs.
4. Pour the custard through a fine mesh sieve into the prepared tart pan, ensuring there are no lumps. Bake for 35 40 minutes, or until the center is just set but still slightly jiggly.
5. While the custard bakes, use a rolling pin to roll out the puff pastry slices into thin sheets. Cut each sheet into four triangles and arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 7 10 minutes or until golden brown. Allow to cool completely, then store in an airtight container until ready to use.
6. Once the custard has cooled, sprinkle the remaining sugar evenly over the surface and caramelize it using a kitchen torch.
7. To plate, place one puff pastry triangle on each of two plates. Carefully transfer the creme brulee torte onto the center of the triangles. Serve immediately.

Chef’s Insight

To achieve that perfect balance of crunchy sugar and creamy custard, pay close attention to the caramelization process.

Notes

This recipe is best suited for advanced bakers who are comfortable working with custards and sugar caramelization.