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A Dreamy Dessert for Almond Lovers: Almond Tart – vegetarian recipe
Stav Kogan

A Dreamy Dessert for Almond Lovers: Almond Tart

This almond tart is a textural masterpiece—boasting a crunchy, slightly chewy filling that's perfectly balanced with just the right amount of sweetness. It's the kind of dessert that looks impressive on a holiday table but is secretly simple to whip up.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 serving
Calories: 570
Ingredients Method Nutrition

Ingredients
  

  • 1 prepared 9-inch Nut Tart Crust, made with almonds
  • 2 ½ cups / 360g (12.7 oz) whole almonds
  • 6 large eggs
  • 1 cup (200 g / 7.1 oz) granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon (5 ml / 0.2 fl oz) grated lemon zest
  • Confectioners sugar for dusting
  • & Variations
  • Go Crustless: For a gluten-free and even simpler version, skip the crust entirely. Just be sure to generously grease and flour your tart pan before pouring in the filling.
  • Swap Your Nuts: This recipe is incredibly versatile! Feel free to substitute the almonds with an equal amount of hazelnuts, walnuts, pecans, macadamias, peanuts, or cashews.
  • Rich & Creamy Version: For an extra decadent tart, substitute ½ cup of heavy cream for 2 of the eggs, and replace the granulated sugar with ½ cup of honey.
  • Savory Rosemary-Pine Nut Twist: For a sophisticated tart perfect with a cheese course, use 2 cups (480 ml) of pine nuts (leave them whole), 1 tablespoon of minced fresh rosemary instead of cinnamon, and reduce the sugar to ⅔ cup. You can also add ¾ cup of golden raisins.
  • Granola-Style Tart: For a heartier, breakfast-inspired dessert, replace the almonds with 1 cup (240 ml) toasted rolled oats, 1 cup (240 ml) chopped mixed nuts, and ½ cup pumpkin or sunflower seeds. Do not grind these ; leave them whole for texture.

Method
 

  1. Preheat your oven to 350°F / 175°C. Prebake your tart crust according to its directions.
  2. While it bakes, you can start preparing the filling.
  3. Once the crust is done, remove it from the oven and let it cool slightly on a wire rack.
  4. Keep the oven on.
  5. In a food processor or spice mill, grind 1 ½ cups of the almonds into a fine powder. Roughly chop the remaining 1 cup (240 ml) of almonds for texture.
  6. In the bowl of a standing mixer (or a large bowl with a hand mixer), beat the eggs and sugar together on high speed until the mixture is thick, pale yellow, and has significantly increased in volume. This can take up to 10 minutes.
  7. Gently fold in the ground almonds, chopped almonds, cinnamon, and lemon zest until just combined.
  8. Pour the almond filling into the prebaked crust, spreading it evenly.
  9. Bake for 30 to 45 minutes. The tart is done when the center is set and a toothpick inserted into the middle comes out clean.
  10. Let the tart cool completely on a wire rack before removing the sides of the tart pan. Just before serving, dust generously with confectioners sugar.

Nutrition

Calories: 570kcalCarbohydrates: 52gProtein: 17gFat: 35g

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