Tart with red almond and caramel cream

very easy

1.

Cut the butter into pieces. Put the flour, salt and powdered sugar in a bowl. Add butter and egg yolk and knead first with the dough hook of the hand mixer, then quickly with your hands to form a smooth dough.

2.

If the dough is too dry, add about 1 tablespoon of water. Wrap the dough in cling film and refrigerate for about 30 minutes.

3.

Shortcrust pastryRoll out rectangular (approx. 13 x 37 cm) and use it to lay out a greased tart pan with a lift-off base (11.5 x 35 cm). Fold protruding edges inwards and press firmly. Place baking paper on top and pour in dried peas.

4.

Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 15 minutes. Remove the paper and peas and bake for another 5 minutes. Take out and let cool down.

5.

Bring the almonds, sugar and 100 ml water to the boil and cook to a light caramel while stirring. Carefully add the cream and simmer for 15–20 minutes until a shiny red syrup is formed. Stir in some red food coloring and place on the shortcrust pastry base.

6.

Let cool down. Chill the tart for about 1 hour.