Small red fruit crumble squares with almonds and lemon

Ingredients

• 200 g All-purpose flour (For the shortcrust pastry)
• 100 g Almond powder (For the shortcrust pastry)
• 80 g Brown sugar (For the shortcrust pastry)
• 5 g Baking powder (About 1 teaspoon)
• 1 g Salt (A pinch)
• 150 g Cold butter (Cut into small cubes)
• 1 c. à café Vanilla extract (For the shortcrust pastry)
• 1 piece Egg (For the shortcrust pastry)
• 500 ml Almond milk (For the almond lemon cream)
• 1 lemon Lemon zest (Finely grated zest)
• 3 pieces Egg yolks (For the cream)
• 80 g White sugar (For the cream)
• 30 g Cornstarch (maïzena) (To thicken the cream)
• 2 c. à soupe Lemon juice (Fresh juice)
• 200 g Red berries (raspberries, red currants) (Fresh, ripe)
• à saupoudrer Powdered sugar (For finishing)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, pour the flour, almond powder, brown sugar, baking powder and salt. Add the cold butter cubes and mix with a rubber spatula, then work with your fingertips until a coarse sandy texture is achieved.

   Time: PT15M

2. Incorporate the vanilla and the egg

   Add the vanilla extract then the egg. Mix lightly and then knead by hand until a compact ball forms that releases from the sides of the bowl.

   Time: PT5M

3. Divide and refrigerate the dough

   Divide the dough into two portions: 345 g for the base and 170 g for the crumble. Spread the base in the pastry ring, smooth with a spatula and place in the refrigerator. Reserve the second portion (crumble) in the fridge.

   Time: PT10M

4. Heat the almond milk with the zest

   In a saucepan, bring the almond milk and lemon zest to a boil.

   Time: PT5M

   Temperature: 90°C

5. Whisk the egg yolks with the sugar

   In a bowl, whisk the egg yolks with the white sugar until the mixture lightens slightly.

   Time: PT5M

6. Add the cornstarch

   Incorporate the cornstarch into the sweetened egg yolks and whisk until a smooth, lump-free mixture is obtained.

   Time: PT2M

7. Temper the cream

   Pour the hot milk over the egg‑sugar‑cornstarch mixture in two batches, whisking well between each addition to avoid lumps.

   Time: PT5M

8. Cook the cream

   Return everything to the saucepan and cook over medium‑low heat for about 8 minutes, stirring constantly. After 2 minutes, add the pressed lemon juice and continue cooking until thickened.

   Time: PT10M

9. Cool the cream

   Pour the cream into a bowl, cover it with cling film touching the surface and place in the refrigerator until completely cooled (about 30 minutes).

   Time: PT30M

10. Smooth the cream

    Once cooled, rework the cream with a whisk to make it supple, then lightly blend with an immersion blender to achieve a very smooth texture.

    Time: PT5M

11. Fill the base

    Pour the smooth cream over the cooled shortcrust base, spreading it evenly with a spatula.

    Time: PT5M

12. Add the red berries

    Distribute the fresh raspberries and red currants over the cream, ensuring they are well covered.

    Time: PT5M

13. Crumble the topping

    Crumble the reserved dough for the topping over the fruit into small pieces.

    Time: PT5M

14. Preheat the oven

    Preheat the oven to 180°C on convection mode.

    Time: PT10M

    Temperature: 180°C

15. Bake

    Place the squares in the oven and bake for 35 to 40 minutes until the crumble is golden and the cream is set.

    Time: PT38M

    Temperature: 180°C

16. Cool and unmold

    Allow the squares to cool completely on the tray (about 20 minutes), then unmold gently.

    Time: PT20M

17. Cut and garnish

    Cut the cake into 16 squares with a sharp knife and dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

18 g

Fat

5 g

Fiber

2 g