This post is sponsored by Blue Diamond Almonds.
I got my blueberry on today with this blueberry almond tart. I’ve been in such a blueberry mood lately. Normally it’s more of my dad’s kind of thing rather than mine, but they’re hitting the spot as of lately. I might have to hit up the blueberry farm this year and pick some. If this happens, you better brace yourself for a few blueberry recipes!
Have you ever tried them in a salad? I’ve been eating them in a salad with some veggies, strawberries, and nice hot pieces of chicken. Let’s not forget the balsamic dressing. The heat from the chicken makes the strawberries and blueberries extra sweet and juicy. It’s love, pure love.
Back to the task at hand here. This amazing blueberry almond tart. I made a delicious almond pastry cream with this almond milk. I also added in a secret ingrediet. Are you ready for it? Almond paste! That’s right. I think using the almond milk instead of the heavy cream and then adding the almond paste thinned out the pastry cream a bit. So, I did place my tart in the freezer for about 2 hours to firm up. This will help with the clean cuts while serving the tart up.
The almond pastry cream went perfectly with the blueberries. As you can see, like with a berry pie, the filling gets a little crazy. In my opinion, the messier the better. I seriously live by that especially with my subs. Did you notice all the nice fat blueberries in my compote? I added those after I made the sauce. Added fresh blueberries to the cooked compote gives it a nice depth of flavor. Some of the blueberries are slightly tart and have a pop and others are so sweet and almost taste like candy.
- 1 + ½ cup fresh blueberries, divided
- 2 T. granulated sugar
- 2 cups Almond Breeze Original almondmilk
- ½ cup granulated sugar
- ½ tsp. salt
- ¼ cup cornstarch
- 5 yolks
- 3 T. butter, cold
- 8 oz. almond paste
- ½ cup butter, cold and cubed
- ½ cup powdered sugar
- 1 egg
- ¼ tsp. salt
- ¼ cup slivered almonds, toasted
- 2 cups all-purpose flour
- ¼ cups slivered almonds, toasted for garnish
- Preheat oven to 350 degrees.
- Add ½ cup of slivered almonds to a small baking pan. I used an 11x7 baking pan. Spread them out and place in the oven until golden brown. It will take about 16 minutes. Remove from the oven and let cool.
- In a medium saucepan, add in 1 cup of blueberries and the sugar. Place oven medium heat and smash the blueberries with the back of your wooden spoon to help get the juices flowing. I let the blueberries cook for 10 minutes.
- Stir in the remaining ½ cup of fresh blueberries and place in a dish. Refrigerate until chilled.
- Add the almondmilk into a medium saucepan. Place over medium heat and heat until it comes to almost a boil. Steam will come off from it and it will form small bubbles. It took about 13 minutes to reach this stage for me.
- While the milk is heating, prepare the thickener. Add the sugar, salt, and cornstarch in a small bowl, Whisk until combined.
- Add in the 5 yolks and whisk until combined.
- Once the milk has come up to almost a boil, add in ½ a cup to the egg yolk mixture, whisking constantly. Whisking constantly as you pour the mixture in and until it's combined will prevent the egg yolks from cooking and will temper them.
- Add the almond paste and egg yolk mixture into the saucepan of almondmilk and whisk until combine. It should still be over medium heat. Let it heat until it thickens and covers the back of a spoon. It took about 6 minutes.
- Add in the butter and whisk until it's all combined.
- Strain the mixture into a clean and shallow dish. Cover the almond pastry cream with plastic wrap. Make sure the plastic wrap is sitting on top of the almond pastry cream so no skin forms.
- Place in the fridge to chill. I left mine in overnight.
- Preheat oven to 375 degrees.
- In a food processor, add in the cold butter, powdered sugar, salt, ¼ cup slivered toasted almonds, and 2 cups of flour.
- Pulse until the butter and slivered almonds are well combined into the flour.
- Add in the egg and pulse until a dough ball forms.
- Press the dough into a 10 inch tart pan. Using a knife, poke some holes into the bottom of the crust.
- Place in the preheated oven for 15 - 20 minutes until golden brown. Remove from the oven and let cool completely.
- Once completely cooled, add in all the almond pastry cream. Spread it out evenly.
- Add the blueberry compote into the center of the tart.
- Place the remaining ¼ cup of slivered toasted almonds around the edges of the tart.
- To firm up, I placed in the freezer for about 2 hours. This allowed the tart to not fall apart so much when it was cut. Once it's completely thawed, the pastry cream will not be as firm.
Do you go blueberry picking?