1,072 calories; 20.6 g protein; 82.1 g fat; 68.7 g carbohydrate; 52.3 g net carbs; 78 mg sodium; 260 mg cholesterol; 10.9 g fiber
134 calories; 2.6 g protein; 10.3 g fat; 8.6 g carbohydrate; 6.5 g net carbs; 10 mg sodium; 32.5 mg cholesterol; 1.4 g fiber
1 16 cm (6 1/4") tart crust (no shiokoji/salt; half recipe of okara no taruto kurasuto / tart crust with soybean pulp; not prep-baked)
40 g butter, softened at room temperature
40 g sugar (granulated or powdered)
40 g almond flour
40 g egg (approx. 4/5 egg)
Small handful (approx. 70 g / 100 cc) huckleberries
1-2 tsp powdered sugar (to sprinkle at the end; optional)
Add sugar to softened butter, and whisk until color becomes paler.
Add almond flour and egg alternately, one-third to one-fourth of specified amount at a time, and mix well.
If time allows, rest mixture in fridge for several hours to overnight.
When ready to bake, preheat oven to 370 F / 180 C.
(If the almond cream has been chilled in fridge, bring it to room temperature.)
Bake for 50-55 minutes.
Cool on wire rack.
When cool, sprinkle powdered sugar (optional).
- The powdered sugar in the center will dissolve by the next day, and cut pieces would look like the top photo.
- Any tart crust should work fine. Due to low moisture content of the filling, the tart crust does not need to be prep-baked.
- Recipes for Western-origin dishes and desserts in Japanese often use phonetically translated expressions. For this reason, the almond cream above, for example, is commonly expressed as "kureemu damando [crème d'amonde]" in most Japanese baking books.
- Nutrition information for huckleberries is found here.
(Last updated: November 18, 2016)