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