Tart with almond flour and lemon cream

Tart with almond flour and lemon cream

@namai-casa

Excellent tart suitable for everyone, including celiacs and vegans, very sweet with a delicious cream.

Difficulty: Easy
Cooking: 30 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Whole milk500g
  • Granulated sugar120g
  • Egg yolks60g
  • All-purpose flour or almond flour for the cream60g
  • Grated lemon zest or vanilla1unit
  • Almond flour for the pastry300g
  • Powdered sugar100g
  • Eggs (1 whole and 1 yolk)80g
  • Butter130g
  • Vanilla1unit
  • Blanched almonds20g

Purchasable products

  • Milk Boiler | 1 Handle (14 cm)

    Milk Boiler | 1 Handle (14 cm)

    12.98-36%
  • Non-Stick Aluminum Tart Pan (26 cm)

    Non-Stick Aluminum Tart Pan (26 cm)

    7.99-28%

Preparation

  1. STEP 1 OF 9

    Prepare the custard: Put the hot milk, sugar, flour, vanilla or lemon zest, and egg yolks in a blender. Blend everything well.

  2. STEP 2 OF 9

    Pour the mixture into a saucepan and cook, stirring until it thickens, then turn off the heat and let it cool.

  3. STEP 3 OF 9

    Mix the cleaned, toasted, and chopped almonds.

  4. STEP 4 OF 9

    Prepare the pastry: Work the flour with the butter, add the sugar, the egg, the yolk, and the vanilla. Knead until you get a smooth and compact dough.

  5. STEP 5 OF 9

    Wrap the pastry in plastic wrap and place it in the fridge for 15 minutes.

  6. STEP 6 OF 9

    Roll out the dough into a disc about 1/2 cm thick, place it in a greased 26 cm tart pan.

  7. STEP 7 OF 9

    Fill with the prepared cream and with the cut-out dough, form strips to place in a grid on the cream, sealing them well.

  8. STEP 8 OF 9

    Bake in a preheated oven at 180°C for about 30 minutes, checking for browning.

  9. STEP 9 OF 9

    Let it cool and decorate with powdered sugar.

Suggestions

  • Saucepan

  • Tart pan

General Information

Origin

Italia, Sicilia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)311.59
Carbohydrates (g)20.59
of which Sugars (g)17.59
Fat (g)21.97
of which Saturates (g)6.53
Protein (g)7.53
Fiber (g)3.35
Sale (g)0.02
  • Proteins
    7.53g·14%
  • Carbohydrates
    20.59g·39%
  • Fats
    21.97g·41%
  • Fibers
    3.35g·6%