Gusstorte Swiss Almond Fruit Pastry
Discover the elegance of the Gusstorte Swiss Almond Fruit Pastry—an irresistible dessert that blends rich almond custard, buttery pastry, and vibrant fresh fruit. This show-stopping recipe begins with a tender, flaky tart crust, baked to golden perfection and filled with a luscious ground almond and vanilla custard. Topped with an artful arrangement of mixed fruits like strawberries, blueberries, and kiwi, and finished with a glossy apricot glaze, every bite is a harmony of textures and flavors. Toasted sliced almonds add a delightful crunch, making this pastry perfect for dinner parties, celebrations, or just an indulgent treat. Ready in under an hour and serving eight, this Swiss-inspired dessert is as visually stunning as it is delicious—your perfect centerpiece for any occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 2 tablespoons Cold water
- 100 grams Ground almonds
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 milliliters Whipping cream
- 3 Egg yolks
- 250 grams Fresh mixed fruits (strawberries, blueberries, kiwis)
- 3 tablespoons Apricot jam
- 30 grams Sliced almonds (toasted)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with butter or non-stick spray.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Rub the cold butter into the flour mixture until it resembles coarse crumbs.
Add cold water, one tablespoon at a time, and mix until the dough comes together. Form it into a disc, cover with plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a floured surface to fit the tart pan. Press it into the pan, trim the edges, and prick the base with a fork. Bake for 15 minutes or until lightly golden. Set aside to cool.
To prepare the almond custard, whisk together the egg yolks, whipping cream, powdered sugar, ground almonds, and vanilla extract in a saucepan over medium heat. Stir continuously until the custard thickens (about 5–7 minutes). Remove from heat and let it cool slightly.
Spoon the cooled almond custard into the tart shell, spreading it evenly.
Slice the fresh fruits and arrange them atop the custard in an appealing pattern. Gently heat the apricot jam until it becomes runny, then brush it over the fruits to glaze.
Sprinkle toasted sliced almonds around the edges for added texture and garnish.
Chill the pastry in the refrigerator for at least one hour before serving to set. Slice and enjoy your Gusstorte Swiss Almond Fruit Pastry!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 23.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
