Seriously Chocolatey almond and lemon no flour tart
No flour is used in this delicious, slightly lemony tart; important in this day and age, as many people are wheat intolerant; but everyone I believe would love to eat this utterly wonderful tart. Fairly easy to make, eat with or without some compot. Can be eaten warm/cold
What makes it the ultimate summer Seriously From Waitrose dessert?
It is fresh and light, can be eaten with or without compot, is lovely with coffee or tea, it is truly delicious.
Adults and children will enjoy it equally.
It can be sold in individual portions of course and would be a great hit!!
3 medium free-range eggs
150g groung almonds
150g golden caster sugar
zest and juice of half a lemon (unwaxed/organic)
quarter of a teaspoon of cinnamon
icing sugar to dust
oven to gas 4
seperate eggs,with a wooden spoon beat the yolks, gradually add 130g of the sugar, until pale and creamy. Fold in ground almonds, zest, juice and cinnamon; until a fairly stiff paste forms. Whisk the egg-whites, add the rest of the sugar until stiff peaks form. Stir in a third of the whites to loosen the paste slightly, then fold in the remaining mixture in two batches, gently with a metal spoon. Line a tin with baking paper and bake for 35-40 mins, dust with icing sugar.