A Trio of Almond Cream, Almond Egg Tart and Candied Roasted Almonds


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Almonds are a classic Chinese dessert ingredient, but rarely are they used to creative effect. The basis for this dish was a desire to do something different with almonds.


Almond cream

  • Sweet and bitter Chinese almonds (nan xing bei xing) 400 g (14⅓ oz)
  • Glutinous (sticky) rice 150 g (5⅓ oz)
  • Fresh milk 300 ml (10 fl oz / cups)
  • Whipping cream 200 ml (7 fl oz)
  • Sugar 150 g (5⅓ oz)
  • Almond powder 45 g ( oz)


    1. Prepare almond cream. Soak almonds and glutinous rice in water for 5 hours. Drain, then blend in a blender until fine. Strain mixture through a sieve into a mixing bowl and discard residue. Add milk, whipping cream, sugar and almond powder and mix well. Transfer mixture to a pot and bring to the boil over medium heat. Remove from heat and set aside to cool.
    2. Prepare egg tart. Have about twelve 7-cm (3-in) fluted tart tins ready and a round pastry cutter slightly larger than tart tin ready for use. Combine oil-based dough ingredients with a pastry cutter until a smooth, soft dough is formed. Spread dough out onto a tray and place in the freezer for about 30 minutes.
    3. Combine water-based dough ingredients with a pastry cutter or a cake mixer on medium speed until a smooth, soft dough is formed. Shape both doughs roughly the same size. Place water-based dough on top of oil-based dough and roll out. Chill combined dough at 0°–5°C (32°–41°F) for 4 hours before use.
    4. Roll chilled dough out into a large rectangular shape. Starting from one edge, fold dough three times, then roll out and fold another three times to create a layered pastry dough skin. Set aside.
    5. Prepare egg tart filling. In a pot, heat milk with sugar over low heat and stir continuously until sugar has dissolved completely. Remove from heat, then add corn flour and almond powder and mix well. Leave mixture to cool to room temperature before adding egg white and mixing well. This method gives the egg tarts a silky texture.
    6. Preheat oven. For a conventional oven with top and bottom heating elements, preheat top element to 200°C (400°F) and the bottom element to 180°C (350°F). For convection ovens, preheat to 190°C (370°F). Roll dough out into a thin sheet. Cut out circles with pastry cutter, then line tart tins with dough. Pour almond egg tart filling into tart tins, then bake for 15 minutes or until almond egg filling has set and feels lightly firm to the touch. Remove from heat and set aside to cool.
    7. Prepare candied roasted almonds. Blanch almonds in hot water and drain well. In a wok, heat oil over low heat and fry almonds until light golden brown and crispy. Remove, drain and set aside. In another wok, caramelise sugar with water until mixture turns golden brown. Add fried almonds and mix well. Remove from wok and coat with sesame seeds.
    8. To serve, reheat almond cream and pour in a teapot. Place egg tarts and candied almonds on a serving plate and serve immediately.