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Fruit And Almond Tart Recipe
|Eggs||2 , separated|
|Confectioner's sugar||7 Ounce|
|Ground almonds||3 1⁄2 Ounce|
|Milk||1 Cup (16 tbs)|
|Superfine sugar||3 Ounce|
|Cornstarch||3 Tablespoon (Cornflour)|
Serving size: Complete recipe
Calories 2665 Calories from Fat 944
% Daily Value*
Total Fat 107 g163.9%
Saturated Fat 40.4 g202.2%
Trans Fat 0 g
Cholesterol 567.5 mg
Sodium 242.1 mg10.1%
Total Carbohydrates 380 g126.7%
Dietary Fiber 9.7 g38.8%
Sugars 319.1 g
Protein 30 g60%
Vitamin A 61.9% Vitamin C 166.7%
Calcium 36.4% Iron 19.5%
*Based on a 2000 Calorie diet
Line the base and sides of a 9 inch (23 cm) Pyrex mold (mould) with non-stick parchment (greaseproof paper), allowing at least 1/2 inch (1.25 cm) to overlap the top.
Brush with oil.
Put the almond dough into the mold (mould).
Dip a tablespoon into iced water and spread the dough smoothly with the back of the spoon.
If the dough starts to stick to the spoon, dip in the water again.
Microwave, uncovered, for 7 minutes on MEDIUM, then for 1 minute on HIGH.
Dip a clean cloth in cold water, fold into 4 and put on a work surface.
When the dough is cooked (it will still be soft, but hardens as it cools), remove from the mold (mould) using the non-stick parchment (greaseproof paper) as support and set gently on the wet cloth to cool.
To make the filling, heat the milk in a bowl for 2 minutes on HIGH.
Whisk the 2 egg yolks with the sugar.
Add the cornstarch (cornflour), whisking constantly.
Gradually pour in the hot milk in a thin stream, whisking vigorously.
Microwave for minutes on HIGH.
Whisk again for 1 minute.
Add the remaining cognac and the butter in small pieces and stir until the butter has melted.
Leave to cool.
Remove the non-stick parchment (greaseproof paper) and put the tart base on a platter.
Put a flan case round it or make a circle out of strong paper and cover with aluminum (aluminium) foil.
Whisk the second egg white and fold into the cooled custard cream.
Pour on to the tart base.
Smooth the surface.
Rinse the nectarines under plenty of cold running water.
Pat dry on kitchen paper.
Slice finely and arrange in a circle on the custard cream.
Refrigerate until completely cold.
When ready to serve, rinse the strawberries under plenty of cold running water.
Pat dry on kitchen paper and remove the stalks.
Use to decorate the tart.