Torta Di Mandorle (Italian Almond Tart)

1. 1

   Blind bake the tart shell, lined with parchment and layered with some baking beads (or if you don't have them, some dried beans or dry rice) at 375u00b0F/190u00b0C for 15 minutes. Remove from the oven, remove the baking beads and foil and return to the oven for another 10 minutes or until the pastry is pale but does not look raw. Remove the tart shell, let cool, but keep the oven on, turned down to 350u00b0F/180u00b0C.

2. 2

   In the meantime, in a food processor, grind the unpeeled almonds and the sugar together until they are like fine sand. Pour into a large mixing bowl. Add the butter and whip for 3-4 minutes with electric beaters or a mixer until pale and creamy. Add the egg and the yolk, along with the extracts and beat well. Stir through the chopped nuts.

3. 3

   Spread the almond filling over the blind-baked tart shell and smooth over the top. Bake for 35-40 minutes or until the filling is set, the top dry to the touch, and the pastry shell is golden-brown. Cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.