In a bowl, mix the egg, egg yolk, and sugar until well combined.
Add the almond flour, sunflower oil, sifted baking powder, and flour gradually.
Knead until you obtain a compact dough. Wrap it in plastic wrap and let it rest in the fridge for an hour.
Take the dough, cut a quarter of it, and set it aside.
Take the larger piece of dough and roll it out on a sheet of parchment paper with a rolling pin. Shape it into a rectangle.
Transfer the dough onto a rectangular baking tray along with the parchment paper. Remove the excess dough. Prick the surface with a fork.
Pour the strawberry jam over the tart's surface and spread it evenly.
Take the piece of dough you set aside and roll it out with the rolling pin. Cut out heart-shaped cookies of various sizes and place them randomly on the tart.
Bake at 180°C for about 30 minutes. When the tart is golden brown on both the top and bottom, you can remove it from the oven.
In the fridge for 2-3 days
This tart is perfect to serve for breakfast, as a snack, or as a dessert after dinner. It keeps in the fridge for 2-3 days.
Italia, Lombardia
| Energy (kcal) | 339 |
| Carbohydrates (g) | 60.76 |
| of which Sugars (g) | 6.22 |
| Fat (g) | 7.99 |
| of which Saturates (g) | 0.9 |
| Protein (g) | 8.89 |
| Fiber (g) | 1.97 |
