500 g of almond flour
11 eggs
400 g of blanched and ground almonds, without skins
350 g of tamaras
1 teaspoon of vanilla extract
Cream topping:
200 g of butter
200 g of almond flour (remaining)
3 remaining egg yolks
500 g of almond flour
11 eggs
400 g of blanched and ground almonds, without skins
350 g of tamaras
1 teaspoon of vanilla extract
Cream topping:
200 g of butter
200 g of almond flour (remaining)
3 remaining egg yolks
Mix 300 g of almond flour with 8 egg yolks very well
Add 300 g of blanched almonds, 300 g of finely chopped tamaras, and 8 whipped egg whites
Finally, add the vanilla extract, mix everything well, and bake in a greased mold
After baking and cooling, cover the tart with this cream:
Melt the butter until it's very clear
Gradually add the almond flour and finally the remaining egg yolks, one at a time
Mix well
Decorate the tart with the remaining tamaras and almonds.
