Spanish Almond Tart with Orange Cream
16 pieces45 minutes
250 g flour
140 g cold butter, cubed
1 egg yolk (size M) (for the dough)
50 g sugar
6 eggs (size M)
250 g ground almonds
Zest and juice of one lemon
4 tablespoons almond liqueur (i.e. Amaretto)
100 g liquid honey
150 ml whipping cream
Zest of ½ Orange
2 tbsp. Orange liqueur
1 tablespoon powdered sugar
140 g cold butter, cubed
1 egg yolk (size M) (for the dough)
50 g sugar
6 eggs (size M)
250 g ground almonds
Zest and juice of one lemon
4 tablespoons almond liqueur (i.e. Amaretto)
100 g liquid honey
150 ml whipping cream
Zest of ½ Orange
2 tbsp. Orange liqueur
1 tablespoon powdered sugar
Beat flour, butter, egg yolks, 2 tablespoons ice-cold water and 50 g of sugar with an electric whisk into a smooth dough. Wrap in clingfilm and place in the fridge to rest for at least 30 minutes.
For the filling, grate lemon peel finely, squeeze out juice. Separate 6 eggs. Beat egg yolk, honey and Amaretto until fluffy with the electric whisks. In a second bowl beat egg whites, 20 g of sugar and 1 pinch of salt until stiff with the electric whisk. Mix almonds, lemon juice and lemon zest into the beaten egg white. Carefully fold egg whites into the egg yolk cream.
Preheat the oven to 180°C/350°F/gas 3-4.
Lightly grease a 25 cm non-stick loose bottom tart tin with butter. Roll out dough on a floured surface to a circle (about 30 cm ?). Put dough into the mold, lightly press the edge. Prick the base with a fork. Transfer the mixture onto the dough base, using a spoon to spread it out evenly. Place the tart in the hot oven for 45 minutes.
Whip the cream until stiff. Stir orange peel and orange liqueur into the cream.
Remove almond tart from oven, allow to cool and remove gently from the mold. Dust with icing sugar. Serve with the orange cream.
For the filling, grate lemon peel finely, squeeze out juice. Separate 6 eggs. Beat egg yolk, honey and Amaretto until fluffy with the electric whisks. In a second bowl beat egg whites, 20 g of sugar and 1 pinch of salt until stiff with the electric whisk. Mix almonds, lemon juice and lemon zest into the beaten egg white. Carefully fold egg whites into the egg yolk cream.
Preheat the oven to 180°C/350°F/gas 3-4.
Lightly grease a 25 cm non-stick loose bottom tart tin with butter. Roll out dough on a floured surface to a circle (about 30 cm ?). Put dough into the mold, lightly press the edge. Prick the base with a fork. Transfer the mixture onto the dough base, using a spoon to spread it out evenly. Place the tart in the hot oven for 45 minutes.
Whip the cream until stiff. Stir orange peel and orange liqueur into the cream.
Remove almond tart from oven, allow to cool and remove gently from the mold. Dust with icing sugar. Serve with the orange cream.