Almond Milk Custard Tart or Daryols

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Today I am making two tarts to bring with me to family dinner. The pear and custard pie I’ve blogged about before and a “Daryole” or plain custard tart because my daughter has never ever liked pears.

Tomas De Courcy suggested I try making his daryoles recipe when I mentioned having 3 dozen eggs to play with. I could do that, but since I don’t like to reinvent the wheel every time I blog I am going to do the option he didn’t explore on his page, using almond cream instead of milk which was a suggested substitution in many of versions he references.

Since it is a almond cream or milk mentioned instead of cows milk or cream I feel safe in saying that we can use thick almond milk instead of marzipan like in the Italian quince tart I’ve made before. Google says almond cream is marzipan-like which is why I mention it.

To make almond cream instead of almond milk you use a higher ratio of blanched almonds to water. My almond milk is 1 cup almonds to 4 cups water. My almond cream is 2.5 cups almonds to 2.5 cups water (50-50).

Since almond cream has less fat in it than cows milk I am wondering if adding a few egg yolks instead of whole eggs would give you more of a custard mouth feel but the original recipe says to use whole eggs so that’s what this recipe will do.

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DARYOLS. XX.IX. III. Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth. [Forme of Cury]

Ingredients:
* 2 cups of almond cream
* 4 eggs
* 4 tbsp raw cane sugar
* 1 pinch saffron
* 1 pinch salt
* 2 tart shells

Directions
1) Preheat oven to 350.
2) Stir together almond cream, eggs, sugar, salt, and saffron then, while stirring, pour through a pasta strainer into a larger bowl. Divide into two parts.**
3) Pour mixture slowly into each tart shell***. Bake on 350 for 40 minutes, until custard sets.
4) Serve cold.

 

** pouring through a strainer gives a smooth product, using a electric mixer makes a fluffy product, don’t use a mixer.

*** if you set the shell on the pulled-out oven rack and then pour custard into shell you wont’ spill custard on the inside of the oven. Like I did.

 

 

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4 thoughts on “Almond Milk Custard Tart or Daryols

  1. Ginny (Verena)

    I have a variation on this recipe that uses honey instead of sugar. By changing the type of honey I can get some lovely flavors in the tart.

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    • Neat! Is it a historic recipe or a paleo one? The pear and custard tart linked above also uses honey. I was worried about needing the sugar for extra firmness with the almond milk, but I shouldn’t have worried. Its almost too firm.

      Like

    • Yes. There is a short recipe in the comments leading up to the recipe but instead of 1/4 ratio of blanched almonds to water you use 1/1 equal amounts of almonds to water. You soak the almonds over night in the water, (or the slivered almonds or almond flour for a few hours) then wizz them in a blender for as long as you can stand it. Drain in a wire strainer or one layer of cheese cloth.

      Like

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