Recipe

Peranakan Almond Tart

Nyonya Almond Delight

4.8 out of 5

Indulge in the rich flavors of Peranakan cuisine with this delightful Peranakan Almond Tart. This fusion dessert combines the traditional British Bakewell Tart with the vibrant and aromatic elements of Peranakan cuisine.

Dessert› Tart› Bakewell Tart

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Asian cuisine› Indonesian cuisine› Acehnese cuisine› Padang food› Peranakan cuisine

Preparation time

30 minutes

Cooking time

35 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free margarine instead of butter), Nut-free (if omitting the ground almonds and using a different crust)

Allergens

Eggs, Dairy (if using butter), Nuts (almonds)

Not suitable for

Vegan (contains egg), Gluten-free (contains all-purpose flour)

Ingredients

In this Peranakan adaptation, the traditional shortcrust pastry of the Bakewell Tart is replaced with a buttery almond crust, adding a distinct nutty flavor to the tart. Additionally, the classic raspberry jam filling is substituted with homemade kaya, a popular Peranakan coconut jam. These changes infuse the tart with the unique flavors and textures of Peranakan cuisine. We alse have the original recipe for Bakewell Tart, so you can check it out.

200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
50g (½ cup) ground almonds 50g (½ cup) ground almonds
50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
1 egg, beaten 1 egg, beaten
200g (¾ cup) homemade kaya (coconut jam) 200g (¾ cup) homemade kaya (coconut jam)
100g (1 cup) toasted almonds, roughly chopped 100g (1 cup) toasted almonds, roughly chopped

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 20g, 8g
Carbohydrates (total, sugars): 30g, 15g
Protein: 6g
Fiber: 2g
Salt: 0.1g

Preparation

1.
In a large mixing bowl, combine the all-purpose flour, ground almonds, and granulated sugar.
2.
Add the cold cubed butter to the bowl and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
3.
Add the beaten egg to the mixture and mix until it forms a dough. If the dough is too dry, add a tablespoon of cold water.
4.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5.
Preheat the oven to 180°C (350°F).
6.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
7.
Spread the homemade kaya evenly over the pastry base.
8.
Sprinkle the toasted almonds over the kaya layer, covering the entire surface.
9.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10.
Remove from the oven and allow the tart to cool completely before serving.

Treat your ingredients with care...

Almonds — Toast the almonds in a dry pan over medium heat until they turn golden brown and release a nutty aroma. Be careful not to burn them, as they can quickly become bitter.

Tips & Tricks

For a more pronounced coconut flavor, use freshly made homemade kaya.
If you prefer a sweeter tart, sprinkle some powdered sugar on top before serving.
Serve the tart slightly warm with a scoop of coconut ice cream for an extra indulgent treat.
Experiment with different types of nuts for the topping, such as cashews or macadamia nuts.
To save time, you can use store-bought kaya instead of making it from scratch.

Serving advice

Serve the Peranakan Almond Tart as a delightful dessert after a Peranakan feast. It pairs well with a cup of hot tea or coffee.

Presentation advice

Present the Peranakan Almond Tart on a decorative dessert plate. Garnish it with a sprinkle of toasted almond flakes and a drizzle of kaya for an elegant touch.