I’m not that great at food styling. I’ve always been more of a “taste is what matters!” type of person. But lets be honest, I was only saying that because I couldn’t get my food to look good. Now that I’m blogging about food, that’s a bit of a problem… so I’m working really hard to up my skills!
I’m telling you this because I gotta say, I think this almond tart might be one of the best looking desserts that I’ve created so far! It’s so cute, and it looks delicious, don’t you think? Look at the shine on those almonds! And my first attempt at a quenelle on the whipped cream is a little rough around the edges (literally), but it’s pretty cute too! Okay, okay, enough of that.
The thing I love about this tart is the fact that it’s made using something every amateur baker has- a muffin tin. Tarts are so yummy, but if you don’t have a tart pan, you may have given up on the idea of making one. Using a muffin tin solves that problem, and as an added bonus, it gives you a beautiful minimal look. The wavy edge on tart pans is cute, but this muffin tin shape is unexpectedly chic!
There are four components to this dessert: the tart shell, almond filling, almond topping, and whipped cream garnish. It may seem like a lot, but the ingredients are surprisingly similar. It’s all about the almond, butter, and eggs. That’s why you know it’s going to be good! Now, make sure you give yourself a little time to make this, because the tart shell dough needs to sit in the fridge for about an hour. After that, it all comes together pretty quickly. If you want to make a cool little whipped cream garnish, try making this quenelle.