Ingredients
7 egg yolks
1 cup caster sugar
(220g)
1 tbsp vanilla paste
220g butter
softened
250g almond meal
Allergy Advice
Contains Dairy
Contains Eggs
Contains Nuts
Equipment
- 1 24 cm loose-bottomed tart tin
- 1 electric mixer
- 1 wire rack
Instructions
- Preheat oven to 180°C (160°C fan-forced) and grease a 24 cm loose-bottomed tart tin.
- Place the egg yolks, sugar and vanilla paste in the bowl of an electric mixer and mix until pale and fluffy.
- Add the butter and almond meal and mix until well combined.
- Spoon the mixture into the prepared tart tin and smooth the top. Cook for 30 minutes or until the top is golden and firm to touch.
- Cool the tart in the tin for 5 minutes, before turning out on a wire rack.
- Serve with a dollop of double cream.
Notes
Tip
This tart tastes even more delicious when served with preserved fruits, or even poached fruit, and some runny cream.
Storage
The moist texture of this tart means it keeps well for a few days. Just wrap tightly with cling film and store in the fridge.
