I made this with just 120 g of sugar. But I did spread a thin layer of raspberry jam (thinned out by adding a couple of tablespoons of water) on the bottom and then spreading the almond filling on top. It turned out amazing👍❤️. The shortcrust pastry turned out perfectly as well. Great recipe and your technique was simple and straightforward.👏👏👏👏💕🇨🇦🇨🇦
With jam on base it would be called bake well tart. I do love it with jam also. At some point I will do a bakewell tart vid too. Thanks for your appreciation and feedback.
Yeah ! with strawberry or raspberry jam it is delicious. That slight acidity add another flavour dimension. I would call that a bakewell tart. There are other variations , like one could top it with fruit: apple, pear and peaches.
I have made the shortcrust pastry without sugar 60 gms less sugar . The almond cream has 40 gms less sugar then original recipe. I have tried to reduce sugar gradually and I stop and record it. I think this is the sweet spot where the taste is still great. It works my friends and family have tried it and liked it. It also important to train your palate to adjust to less sugar recipes. As a professional Chef I do it all the time. Thank you for your time.
@@cookbeju8907 Thank you Chef, I agree we need to train our palate. I remember the good old days when all major ingredients were equal in weight , flour eggs, sugar, butter. My dearest mother would use that measurement in every cake and it turned out well too but now of course we all feel differently about consuming sugar.
It's reduced sugar recipe. Certainly you can further reduce it and still the tart will be enjoyable. Its about getting used to less sugar and gradually ones palate adjusts.
It is very close to almond flour in texture slightly granular texture results in better eating quality. Almond flour could also be used instead the recipe should work fine just beat the eggs well to get a lighter texture.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
I made this with just 120 g of sugar. But I did spread a thin layer of raspberry jam (thinned out by adding a couple of tablespoons of water) on the bottom and then spreading the almond filling on top. It turned out amazing👍❤️. The shortcrust pastry turned out perfectly as well. Great recipe and your technique was simple and straightforward.👏👏👏👏💕🇨🇦🇨🇦
Thank you
Looks very delicious! I will definitely be trying this recipe; just saved it to my playlist. Thanks for sharing.
Chosen this recipe for Thanksgiving. I'll be doing two. Thanks for explaining well. You've given me confidence.
I used this for Christmas Dinner and it worked out really well. You are a lifesaver!
Best almond cake good work thank you for sharing it
That is delicious almond tart.
Well demonstrated and easy to follow recipe, but you missed out applying jam on the pie base before adding the cake mixture.
With jam on base it would be called bake well tart. I do love it with jam also. At some point I will do a bakewell tart vid too.
Thanks for your appreciation and feedback.
Nice recipe we would want more and more!😋🤩😍
Yummy recipe indeed
A very delicious recipe. Loved it uncle. By Gwen
Thank you My dear Gwen.
Thank you my dear Gwen.
Welcome uncle
This is so well explained, easy step by step recipe to make excellent delicious dessert, I love it💘 thank you so much for sharing Chef Beju.
Thank you very much.
Much appreciated!
Very delicious and nice recipe beju. God bless you and make more videos like this. Keep it up🙂
Thanks mum
Wow delicious 😋😋😋
Thank you baee
To lower sugar contact, I bet it can be made with xylitol instead of sugar. I think the ratio is 2/3 cup of xylitol instead of one cup of sugar
Shame you didn't spread a thin layer of jam on the pastry...but it still looks good....
Yeah ! with strawberry or raspberry jam it is delicious. That slight acidity add another flavour dimension. I would call that a bakewell tart. There are other variations , like one could top it with fruit: apple, pear and peaches.
When you say reduced sugar , how much would normal quantity be? Thank you . The result looks great.
I have made the shortcrust pastry without sugar 60 gms less sugar . The almond cream has 40 gms less sugar then original recipe. I have tried to reduce sugar gradually and I stop and record it. I think this is the sweet spot where the taste is still great. It works my friends and family have tried it and liked it. It also important to train your palate to adjust to less sugar recipes. As a professional Chef I do it all the time.
Thank you for your time.
@@cookbeju8907 Thank you Chef, I agree we need to train our palate. I remember the good old days when all major ingredients were equal in weight , flour eggs, sugar, butter. My dearest mother would use that measurement in every cake and it turned out well too but now of course we all feel differently about consuming sugar.
Size of your tart tin?
28 centimeters
11 inches
Thanks for watching!
Is this with already reduced sugar? Or can we reduce more?
It's reduced sugar recipe. Certainly you can further reduce it and still the tart will be enjoyable. Its about getting used to less sugar and gradually ones palate adjusts.
Can we use atta instead?
Yes. There will be a slight difference in texture and taste. But it will certainly work. I have used it with success..
Is it almonds flour or crust almonds
It is very close to almond flour in texture slightly granular texture results in better eating quality. Almond flour could also be used instead the recipe should work fine just beat the eggs well to get a lighter texture.
@@cookbeju8907 thanks for your kind reply
Scrivi le ricette anche in Italiano grazie 🤔
Looks messy