Aprile's Kitchen

This Vanilla Bean Tart features a rich and creamy filling infused with aromatic vanilla bean, all nestled in a delightful almond crust. The nutty flavor of the crust pairs perfectly with the luscious filling, making this dessert an elegant choice for any occasion.

Ingredients

For the almond crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (more if needed)

For the vanilla bean filling:

• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a large mixing bowl, combine almond flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. Prepare the vanilla bean filling: In a mixing bowl, whisk together the eggs and granulated sugar until well combined. Stir in the heavy cream, vanilla bean paste, vanilla extract, and a pinch of salt.
8. Pour the filling into the pre-baked almond crust.
9. Bake the tart for 25-30 minutes, or until the filling is set and slightly jiggly in the center.
10. Allow the tart to cool completely before refrigerating for at least 2 hours. Serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar.