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  • Sam Dins

Feijoa Almond Tart


Ingredients:


Sweet Paste:

125g plain flour

25g icing sugar

pinch salt

75g cold butter

1 yolk

8ml cold water


Vanilla Almond Cream:

125g soft butter

125g icing sugar

1 tsp Heilala vanilla paste

125g ground almond

3 eggs

20g vanilla syrup


Poached Feijoas

a heap of feijoas (about 20)

vanilla paste

500ml water

200g sugar


18cm tin

grease spray



For the pastry:

In a bowl, sift the flour and add the sugar and salt. Mix to combine. Add the butter and rub it through using your hands. Once the butter is incorporated, add the yolk and water. Bring the mix together to form a dough. Once all is amalgamated, place on to a piece of clingfilm and pat out evenly to a tablet shape. Wrap firmly and place in the fridge to chill for at least 30mins before using.


For the almond cream:

Place the butter in a mixing bowl and beat for a couple of minutes. Add the sugar and beat until pale. Pour in the ground almonds and beat until incorporated. Add the eggs one by one, making sure each is combined before adding the next. Finish with the vanilla syrup and beat until it just comes together. Transfer to a piping bag and set aside in the fridge to cool. When you are ready to use, take the piping bag of almond cream out of the fridge at least 20 minute before needed. This is to soften it up and it will be much easier to pipe.


For the feijoas:

Trim off the tops and bottoms of the feijoas and then peel. Set aside.

In a pot, place the water, sugar and the vanilla. Bring up to a simmer and add the feijoas. Turn the heat right down low and place a cartouche on the surface of the liquid to keep the feijoas submerged. Gently simmer for 5 minutes and then turn off the heat. Keep in the liquor until room temperature. Once cooled, the feijoas are good to go.


For the tart:

Take the pastry out of the fridge and place in the middle of a square of a baking paper. place another piece of baking paper on top and roll the paste out to a thickness of 3-5mm. Cut out a disc to fit the base and then a long strip (or two) for the sides. Place the paste back in the fridge to chill for a few minutes. Once cooled a bit, spray the tin with some grease spray, place the disc on the base of the tin and then fit the strips around the edges. This will give you a nice clean right angle once baked. Once lined, place the tin back in the fridge for 15 minutes.


Preheat the oven to 170C



Take the almond cream and pipe a layer onto the base, about halfway up the sides. Smooth with a palette knife. Cut the feijoas in half and dot around the almond cream, pushing them into the almond. You want to pack the feijoas in so every slice has a good haul of the fruits. Cover with almond cream and then smooth off the top.


Place the tart in the oven and bake for 45-50 minutes, until golden brown. Once beautifully cooked, take out of the oven and leave to cool.



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