Hakkuruberii no taruto / huckleberry tart
Here is another delicious tart packed with little huckleberries! Paired with the ubiquitous crème d'amonde or almond cream, it's a foolproof recipe featuring an easy okara soybean pulp & almond flour crust. The tart tastes somewhat fluffy on Day 1, and becomes subtly moist on Day 2 forward.
Whole tart:
1,072 calories; 20.6 g protein; 82.1 g fat; 68.7 g carbohydrate; 52.3 g net carbs; 78 mg sodium; 260 mg cholesterol; 10.9 g fiber
1/8 slice:
134 calories; 2.6 g protein; 10.3 g fat; 8.6 g carbohydrate; 6.5 g net carbs; 10 mg sodium; 32.5 mg cholesterol; 1.4 g fiber
<Ingredients>
(16 cm / 6 1/4" tart)
1 16 cm (6 1/4") tart crust (no shiokoji/salt; half recipe of okara no taruto kurasuto / tart crust with soybean pulp; not prep-baked)
For filling
Almond cream
40 g butter, softened at room temperature
40 g sugar (granulated or powdered)
40 g almond flour
40 g egg (approx. 4/5 egg)
Small handful (approx. 70 g / 100 cc) huckleberries
1-2 tsp powdered sugar (to sprinkle at the end; optional)
<Directions>
1.
Add sugar to softened butter, and whisk until color becomes paler.
2.
Add almond flour and egg alternately, one-third to one-fourth of specified amount at a time, and mix well.
Almond cream is ready.
If time allows, rest mixture in fridge for several hours to overnight.
3.
When ready to bake, preheat oven to 370 F / 180 C.
4.
(If the almond cream has been chilled in fridge, bring it to room temperature.)
Spread the cream in tart shell, with center somewhat lower than the outer edge.
Put huckleberries, and gently press into cream.
5.
Bake for 50-55 minutes.
6.
Cool on wire rack.
7.
When cool, sprinkle powdered sugar (optional).
<Notes>
(Last updated: November 18, 2016)
Whole tart:
1,072 calories; 20.6 g protein; 82.1 g fat; 68.7 g carbohydrate; 52.3 g net carbs; 78 mg sodium; 260 mg cholesterol; 10.9 g fiber
1/8 slice:
134 calories; 2.6 g protein; 10.3 g fat; 8.6 g carbohydrate; 6.5 g net carbs; 10 mg sodium; 32.5 mg cholesterol; 1.4 g fiber
<Ingredients>
1 16 cm (6 1/4") tart crust (no shiokoji/salt; half recipe of okara no taruto kurasuto / tart crust with soybean pulp; not prep-baked)
For filling
Almond cream
40 g butter, softened at room temperature
40 g sugar (granulated or powdered)
40 g almond flour
40 g egg (approx. 4/5 egg)
Small handful (approx. 70 g / 100 cc) huckleberries
1-2 tsp powdered sugar (to sprinkle at the end; optional)
<Directions>
1.
Add sugar to softened butter, and whisk until color becomes paler.
2.
Add almond flour and egg alternately, one-third to one-fourth of specified amount at a time, and mix well.
If time allows, rest mixture in fridge for several hours to overnight.
3.
When ready to bake, preheat oven to 370 F / 180 C.
4.
(If the almond cream has been chilled in fridge, bring it to room temperature.)
5.
Bake for 50-55 minutes.
6.
Cool on wire rack.
7.
When cool, sprinkle powdered sugar (optional).
<Notes>
- The powdered sugar in the center will dissolve by the next day, and cut pieces would look like the top photo.
- Any tart crust should work fine. Due to low moisture content of the filling, the tart crust does not need to be prep-baked.
- Recipes for Western-origin dishes and desserts in Japanese often use phonetically translated expressions. For this reason, the almond cream above, for example, is commonly expressed as "kureemu damando [crème d'amonde]" in most Japanese baking books.
- Nutrition information for huckleberries is found here.
(Last updated: November 18, 2016)
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