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Almond Croissant Tart

Soft buttery shortcrust pastry filled with almond cream and frangipane topped with flaked almonds and a dusting of icing sugar. Made without eggs or dairy it’s almost like Bakewell Tart with all the flavour you know and love of an almond croissant. 

For this recipe you won’t need any eggs and you can also use dairy free ingredients. 

Almond Croissant Tart

We start by par-baking the shortcrust pastry before making the sweet almond frangipane. Butter and sugar is whisked together before adding in yogurt and folding in the dry ingredients. The pastry is filled with smooth almond cream and the frangipane is piped on top. Covered with flaked almonds it's baked until golden and finished with a dusting of icing sugar. 


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