The almond tart is a classic dessert of Italian tradition. The base is a crunchy shortcrust pastry, enriched with an irresistible almond cream. Perfect to enjoy at breakfast or as a snack, it is a true indulgence!
Sift the flour and place it in a bowl with the sugar, salt, lemon zest, egg, butter in pieces, and wine. Quickly knead with your hands to form a ball and place it in the refrigerator for half an hour covered with a cloth.
Meanwhile, prepare the almond cream.
Beat the egg yolks with the sugar until they are very frothy, add the vanilla powder, dilute with the boiling milk, put on the heat and stir with a wooden spoon. When it comes to a boil, lower the heat and cook for a minute, remove from the heat and add the chopped almonds and the egg whites beaten to stiff peaks.
Butter and flour a 25 cm diameter tart pan, roll out the shortcrust pastry making a border all around.
Spatula
Blender
Tart Pan
Italia
| Energy (kcal) | 345.85 |
| Carbohydrates (g) | 33.14 |
| of which Sugars (g) | 20.62 |
| Fat (g) | 19.75 |
| of which Saturates (g) | 6.62 |
| Protein (g) | 9.34 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.17 |
