Nielsen-Massey’s Berry Almond Tart

Nielsen-Massey use the finest Madagascan vanilla beans to craft all-natural extracts that are simply in a world of their own when it comes to depth and intensity of flavour – try their Pure Vanilla Extract in this delicious recipe and we’re sure you’ll agree!


For the pastry

  • 55g unsalted butter, softened
  • 50g icing sugar
  • 1 tbsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 egg
  • 95g plain flour

For the almond cream

  • 55g unsalted butter, softened
  • 100g caster sugar
  • ¼ tsp almond extract
  • 1 egg
  • 25g almond flour
  • 3 tbsp plain flour

To decorate

  • 65g caster sugar
  • 60ml water
  • ½ tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • Vanilla pastry cream 
  • Berries of your choice


  1. For the pastry, cream the butter, icing sugar and vanilla extract in a mixing bowl using an electric mixer. Add the egg and beat until smooth. Add the flour gradually, beating on low speed until just incorporated. Shape into a round disc, wrap in cling film and chill until firm.
  2. Preheat the oven to 180˚C/Gas 4. Roll the dough until 6mm thick on a lightly sugared surface, press into a flan tin and trim the edge.
  3. To make the almond cream, cream together the butter, caster sugar and almond extract, then add the egg and beat until smooth, then beat in the almond flour and plain flour. Spread evenly over the pastry dough. Bake for 25-30 minutes or until the almond cream is golden brown. Cool on a wire rack.
  4. To make a decorative glaze, combine the caster sugar, water and vanilla extract in a saucepan. Heat over a medium heat until slightly thickened, stirring occasionally, then leave to stand until cool.
  5. Spread vanilla pastry cream over the baked almond cream and arrange the berries on top. Brush the glaze over the fruit and chill until ready to serve.