Santiago almond tart

Yield: 4

Measure Ingredient
4 larges eggs
200 grams sugar
200 grams ground almonds
1 teaspoon ground cinnamon
1 \N lemon, grated
1 \N knob of butter
\N \N a little flour
50 grams icing sugar

Heat the oven to medium low (150oC).

In a bowl, beat the eggs, sugar, lemon zest and cinnamon until thick and creamy. Carefully stir in the ground almonds. Take a smooth, round baking tin or mold and grease well with the butter then dust with flour. Pour in the mixture and bake for about 30 minutes. Leave to cool before removing from the mold and placing on a round serving plate. Dust with the icing sugar.


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