Almond tartlets with beer cream: the recipe for delicious and original sweets

Almond tartlets with beer cream are fresh and original sweets; an easy recipe to make for a truly surprising result. The base is made with a fragrant shortcrust pastry, enriched with almond flour, and, once cooked, it is filled with a very special custard, in which the milk is completely replaced with beer. The typical bitter aftertaste of this drink disappears and the result is a sweet, aromatic and very soft filling. The final garnish, made with sliced ​​almonds, makes everything even more delicious. These tartlets are perfect to be enjoyed at the end of a meal, on the occasion of a pleasant summer dinner organized with friends.

How to prepare almond tartlets with beer cream

Prepare the shortcrust pastry; collect the flour, sugar, butter, egg (1) and grated lemon zest and knead quickly until you will have obtained a soft and homogeneous dough. Let it rest for half an hour in the refrigerator.

Roll out the mixture obtained and cut it into disks the size of the molds you will use (2).

Prick the bottom with the tines of a fork (3) and refrigerate for another 30 minutes.

Bake the tarts at 180 ° degrees C for 15-20 minutes, or until they are slightly golden. Remove them from the oven, take them out of the oven and let them cool down well (4).

Meanwhile, heat the beer slightly. Mix the egg yolks with the sugar and flour in a bowl, then add the beer slowly (5), stirring.

Transfer the mixture to a saucepan and cook until the cream has thickened. Remove from the heat and let it cool (6).

Collect the cream in a pastry bag and distribute it in the now cold shortcrust pastry shells (6).

Decorate the surface with the sliced ​​toasted almonds and serve (7).

Preservation

Almond tartlets with beer cream can be preserved in the refrigerator for a maximum of 3-4 days, covered on the surface with a sheet of cling film.