Monday, April 26, 2010

Almond Tart

adapted from Bitchin' Camero

I have wanted to try this tart for a while now, and it was wonderful. Perfect for a brunch or light dessert, it was sweet and soft and looked very pretty coming out of the oven.

Serves 4-6

7 large eggs
1 cup sugar
1/2 tsp salt
1 cup ground almonds
1 cup cream
1 cup sliced almonds, more for garnish
1 tsp ground cardamom
1 lemon, zest and juice
3 Tbsp unsalted butter
2-3 Tbsp powdered sugar

Preheat the oven to 400.
Place the butter in a baking dish, and set it in the warming oven to melt. While it is melting, grab a large bowl, and whisk together all of the remaining ingredients except the powdered sugar. Pour the batter into melted butter and bake for about 30 minutes, or until the eggs are totally set and the edges are browned. Dust with powdered sugar and remaining sliced almonds and allow time to cool completely before serving.

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