Almond Cream Filling
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (2 grams) orange zest
- 1 teaspoon (6 grams) vanilla bean paste
- 1 teaspoon (5 grams) rum
- 4 large eggs (200 grams)
- 1¾ cups (168 grams) almond flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in zest, vanilla bean paste, and rum. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until combined. Refrigerate until ready to use. Store Almond Cream Filling in an airtight container in refrigerator for up to 2 weeks.
Recipe by Bake from Scratch at https://bakefromscratch.com/rhubarb-almond-tart/
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