Almond & Vanilla Tarts

Vanilla & almond are a classic combination like wine and cheese that you see everywhere from flavored coffees to our all-natural raw cane sugar. Here, we've used crushed almonds, rather than almond flour, to create a dynamic texture that lets this simple little tart shine above the most colorful, ingredient-packed desserts.


Almond & Vanilla Tarts



For Crust:
⅓ C Jansal Valley® Almond & Vanilla Sugar
⅔ C Unsalted Butter
1 Egg / beaten
1 ½ C All Purpose Flour
¼ t Kosher Salt
For Filling:
4 Eggs / beaten
2 C Almonds / toasted / finely crushed
1 ½ C Granulated Sugar
1 Lemon / zested
1 T Vanilla Bean Paste
1 t Kosher Salt
Sliced Almonds / as garnish



Preheat oven to 350° F.
For the crust, in a food processor, pulse the Almond & Vanilla Sugar until very fine. Add the butter, egg, flour, and salt, and pulse until the dough comes together.  Form the dough into a tight ball, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
For the filling, in a large bowl, combine all of the filling ingredients with a whisk. Set aside.
Grease six 4” tart pans, or one 10” tart pan. Divide the dough accordingly, and press into the tart pans, being sure to go all the way up the sides of the pan with an even layer of dough, about ⅛”.
Fill the tarts with enough almond mixture to come almost to the lip of the tart shell. Decorate the top of each tart with sliced almonds as desired. Bake in a preheated oven for 20-25 minutes, or until firm to the touch in the center.
Remove from the oven, and transfer to a cooling rack to chill to room temperature. Gently remove the tarts from their pans, and serve at room temperature, or chilled. 

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