COFFEE BUTTER CREAM TART (Agnes Bernauer Tart)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is a lighter alternative.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is more commonly available.

hazelnuts

🥗Healthier: walnuts

💰Cheaper: peanuts

Peanuts are less expensive and still provide crunch.

Preheat the oven to 338°F (170°C).

Prepare the baking plate with baking paper.

In a mixing bowl, combine egg whites and sugar, and beat until stiff peaks form.

Fold in granulated almonds, cornstarch, and flaked almonds gently.

Pour the mixture into the springform pan and bake for 30 minutes until light brown, leaving the door ajar to let moisture escape.

Let the flan cases cool down after baking.

For the coffee butter cream, whisk together egg yolks, sugar, cornstarch, and instant coffee powder in a saucepan.

Gradually add milk and cook over medium heat until thickened, stirring constantly.

Remove from heat and let cool to nearly the same temperature as the butter.

In another bowl, beat the butter until creamy, then gradually add the cooled coffee mixture and powdered sugar, mixing until smooth.

Spread some of the coffee butter cream on the edge of the tart and sprinkle with roasted flaked almonds.

Assemble the tart with the cooled flan bases and the coffee butter cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens