Zutaten für Almond Lemon Tart
- 1/2 cup butter
- 1 1/4 cups plain flour
- 1/4 cup icing sugar
- 1 1/2 teaspoons almond extract
- 1/2 cup toasted sliced almonds
- 1/4 cup caster sugar
- 3 large eggs and 1 large egg yolk
- 1/2 cup double cream
- Juice of 2 lemons
- Powdered sugar (for dusting)
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Zubereitung von Almond Lemon Tart
- Combine tart shell ingredients (see below) in a food processor until the mixture resembles fine breadcrumbs.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch flan dish.
- Refrigerate the tart shell for at least 1 hour.
- Preheat oven to 360°F (180°C). Bake the tart shell for 15-20 minutes, or until pale golden.
- Remove the tart shell from the oven, but leave the oven on.
- In a food processor, combine ½ cup toasted almonds and ¼ cup granulated sugar; pulse until finely ground.
- Add 3 large eggs one at a time to the almond mixture, blending well after each addition.
- Stir in ½ cup heavy cream, 1 teaspoon almond extract, the zest of 2 lemons, and the juice of 2 lemons.
- Pour the lemon filling into the pre-baked tart shell and smooth the top.
- Bake for 15-20 minutes, or until the filling is set and lightly golden.
- Let cool completely before serving. Garnish with fresh berries or a dusting of powdered sugar and serve warm with crème fraîche or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
99g
Fat
86g
Carbs
16g
