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

Name: A Trio of Almond Cream, Almond Egg Tart and Candied Roasted Almonds
Yield: Serves 6–8
Cuisine: Chinese
Ingredients: Sweet and bitter Chinese almonds (nan xing bei xing) 400 g (14⅓ oz); Fresh milk 300 ml (10 fl oz / 1¼ cups); Whipping cream 200 ml (7 fl oz); Glutinous (sticky) rice 150 g (5⅓ oz); Lard or vegetable shortening 300 g (11 oz); Plain (all-purpose) flour 200 g (7 oz); Almond powder 45 g (1½ oz); Sugar 150 g (5⅓ oz); High-gluten flour (see Chef’s note) 85 g (3 oz); Plain (all-purpose) flour 250 g (9 oz); Butter 350 g (12 oz); Sugar 70 g (2½ oz); Water 150 ml (5⅓ fl oz); Pork lard 40 g (1½ oz); Eggs 2; Almond powder 15 g (½ oz); Egg white 85 g (3 oz); Corn flour (cornstarch) 15 g (½ oz); Water 5 Tbsp; Almonds 200 g (7 oz); Cooking oil 300 ml (10 fl oz / 1¼ cups); Sugar 100 g (3½ oz); Roasted white sesame 55 g (2 oz)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

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.

Ingredients

Almond cream

Sweet and bitter Chinese almonds (nan xing bei xing) 400 g (14⅓ oz)
Gl

Asia
China
Dessert
Beijing

Method

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.
Pre