Use the ingredients to make the pastry for the tart. Use a rolling pin to roll out the pastry and use to line the base and sides of a 24cm round tart tin. To make the filling, mix all the dry ingredients together in a medium sized bowl. Add the eggs and mix everything together to a soft but firm consistency. Pour the filling over the pastry case and even out with a palette knife. Bake the almond tart in the oven at 160`c for 30-40 minutes. When cooked, remove from the oven and allow to cool down completely in the cake tin. Once cooled down, you may decorate with almond paste or marzipan.
Serves 12Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan