Tarta de Santiago - Almond Tart

Ingredients

• 2 cups (240g) ground almonds 2 cups (240g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• Zest of 1 lemon Zest of 1 lemon
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 2g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the ground almonds, granulated sugar, lemon zest, and ground cinnamon.
3. 3.
   Add the eggs to the almond mixture and whisk until well combined.
4. 4.
   Grease a tart pan and pour the almond mixture into it.
5. 5.
   Smooth the top with a spatula and bake for 30-35 minutes, or until the tart is golden brown and set.
6. 6.
   Remove from the oven and let it cool completely.
7. 7.
   Once cooled, dust the tart with powdered sugar and serve.

Treat your ingredients with care...

• Almonds — Make sure to use finely ground almonds for the best texture in the tart.
• Lemon zest — Use organic lemons for the zest to avoid any bitterness from pesticides.

Tips & Tricks

• For a more intense almond flavor, toast the ground almonds in a dry pan before using them in the recipe.
• Serve the tart slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a smoother texture, you can strain the almond mixture before pouring it into the tart pan.
• Experiment with different spices like cardamom or nutmeg to add a unique twist to the tart.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Tarta de Santiago with a sprinkle of powdered sugar and a garnish of fresh mint leaves for a touch of elegance.

Presentation advice

To enhance the presentation, you can place a stencil of the cross of Saint James on top of the tart and dust powdered sugar over it. Carefully remove the stencil to reveal a beautiful design.