This recipe traces its history back through Spain and France, but these days can also be found in Latin America. Almond custard is wrapped in puff pastry and baked until golden and flaky – no accompaniments necessary.
- 375 g block puff pastry, defrosted
- 100 ml milk
- 4 eggs
- ¼ cup (55 g) caster sugar
- 2½ tbsp plain flour
- 30 g unsalted butter, softened
- 1 tsp vanilla extract
- few drops almond essence
- 100 g almond meal
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cut the puff pastry in two, with one half slightly larger than the other. Roll the larger half into a 22 cm round and the small half into a 20 cm round. Place the pastry in the fridge until ready to use.
Preheat the oven to 200°C.
Place the milk in a saucepan, bring to boil and remove from the heat. Beat 1 egg and 1 tablespoon sugar until combined. Add 1 tablespoon flour and mix well. Slowly whisk in the hot milk until combined. Return the mixture to the saucepan and place over a medium heat. Cook, stirring, until the custard thickens and boils. Remove from the heat and strain. Set aside.
Beat the butter and remaining sugar until light and fluffy. Add 2 eggs, one at a time, then mix in the vanilla and almond essence. Add the almond meal and remaining flour, mix to combine, and fold in the custard.
Beat the remaining egg. Place the smaller pastry round on a baking tray lined with baking paper. Spread with the almond custard in a dome shape leaving a ½ cm border around the edge. Brush the edge lightly with beaten egg. Place the larger circle of pastry on top, seal well and brush the top with beaten egg. Using a sharp knife, lightly score the top of the pastry a few times in a curve from the centre to the edge. Transfer to the oven and bake for 30 minutes until golden.
Photography by Alan Benson