Sweet Indulgence: Pantxineta (basque Puff Pastry Tart) With Almond Cream And Custard

Indulge in the rich and decadent flavors of Basque cuisine with this delightful Pantxineta, a puff pastry tart filled with almond cream and custard. This sweet treat is perfect for special occasions or as a luxurious dessert to impress your guests.

Sweet Indulgence: Pantxineta (basque Puff Pastry Tart) With Almond Cream And Custard

Ingredients

  • 1 sheet of puff pastry
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the puff pastry and place it on a baking sheet.
  3. In a bowl, mix the almond flour, granulated sugar, butter, 1 egg, almond extract, and vanilla extract to make the almond cream.
  4. Spread the almond cream over the puff pastry, leaving a border around the edges.
  5. In another bowl, whisk together the remaining egg, milk, and a tablespoon of granulated sugar to make the custard.
  6. Pour the custard over the almond cream layer.
  7. Place another sheet of puff pastry on top and crimp the edges to seal the tart.
  8. Brush the top with a little milk and make a few slits to allow steam to escape.
  9. Bake for 25 minutes or until the pastry is golden brown.
  10. Let it cool, then dust with powdered sugar before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
25 minutes
Total time:
55 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
25g
Protein
6g
Fat
22g

Supplies

Baking sheet Mixing bowls Whisk Basting brush

Tools

Oven

Serving suggestions

Serve the Pantxineta warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Tips & tricks

For a decorative touch, you can create a lattice pattern with the top layer of puff pastry before baking.

Cost

$15