Mummentaart Recipe

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 cup (100g) almond flour 1 cup (100g) almond flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (15g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a tart pan.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the crust. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the cold water and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In another bowl, whisk together the almond flour, granulated sugar, melted butter, eggs, vanilla extract, ground cinnamon, salt, and milk until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface and transfer it to the greased tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   Pour the almond-cinnamon custard filling into the prepared crust.
7. 7.
   Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. 8.
   Allow the Mummentaart to cool before serving. It can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Almond flour — Using almond flour instead of whole almonds in the custard filling ensures a smoother texture. If almond flour is not available, you can grind blanched almonds until fine.
• Vanilla extract — Choose a high-quality vanilla extract to enhance the flavor of the custard filling.

Tips & Tricks

• For a decorative touch, sprinkle some sliced almonds on top of the custard filling before baking.
• Serve the Mummentaart with a dollop of whipped cream or a dusting of powdered sugar for an extra indulgence.
• If you prefer a stronger cinnamon flavor, you can increase the amount of ground cinnamon in the filling.
• Make sure to let the Mummentaart cool completely before slicing to allow the custard to set properly.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mummentaart as a delightful dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a special breakfast pastry.

Presentation advice

To present the Mummentaart beautifully, dust the top with powdered sugar and garnish with a sprig of fresh mint. Serve each slice on a decorative dessert plate.