Rich almond tart
Serves 8 people
- 7 egg yolks
- 1 cup (220g) caster sugar
- 1 tbsp vanilla paste
- 220g butter, softened
- 250g almond meal
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.
- This tart tastes even more delicious when served with preserved fruits, or even poached fruit, and some runny cream.
- 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.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie at Local is Lovely.