Blueberry Almond Pastry {with dulce de leche}

it’s time for the march dessert challenge hosted by sheryl at lady behind the curtain. {catch february’s challenge here.}

Lady Behind the Curtain Dessert Challenge

this was quite the challenge this month. actually, it was pretty much a make it work moment {said in my best tim gunn voice} the challenge ingredients were almond paste and pastry dough. 

 what do you think? it literally is like heaven in your mouth. not the most time convenient treat, but if you want a rich, creamy, hip-fat-adding dessert, this is yours.

i found a fun tart recipe i wanted to try that was a creme brulee and i looooooooovvvve creme brulee. like i’ll order it at every fancy restaurant love it. i’ve never made it, so i wanted to try. plus it had dulce de leche. nothing can go wrong with that caramel goodness. so i tried following the complicated directions and ended up with a very sweet and yummy dessert that wouldn’t come out of the pan and looked terrifying. {i spared you the horror}. not wanting to be defeated, {cue the make it work moment} i came up with this.

i think it worked ok! here’s how you can replicate it in a muccch easier and less intricate manner:
1 sheet frozen puff pastry dough {home made would work too}
1/4 cup + 1 tsp sugar
2 eggs, separated yolk from white
1/2 tsp vanilla
3/4 cup heavy cream
4-6 Tbs dulce de leche {i made my own by boiling sweetend condensed milk still in the can in a crock-pot for 8hrs}
4 Tbs almond paste
1. defrost the pastry dough. roll thin and spread almond paste on top. cut and put into small dishes, lining the sides. {or a pie tin of course}
2. bake the pastry dough for about 10 mins at 350 degrees.
3. prepare custard by combining the sugar, egg yolks only, vanilla and cream. whisk until sugar dissolves.
4. spoon dulce de leche into the crust and fill with the custard. bake until custard is set, about 20 mins.
5. whip the egg whites into a meringue and add a little sugar to sweeten. add to the custard and return to oven on top rack until the meringue is golden.
6. sprinkle with blueberries and eat every last bite.

don’t forget to check out all the other creations made using almond paste and pastry dough! 

Leave a Reply

Your email address will not be published. Required fields are marked *