Ingredients for Almond Lemon Tart
- Butter
- Plain Flour
- Icing Sugar
- 1 teaspoon almond extract
- Sliced Almonds
- Caster Sugar
- 3 large eggs
- Double Cream
- Lemons, Juice Of
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
99g
Fat
86g
Carbs
16g
