Warm almond and pine kernel tart
By: Michel Lemoine From: Good Food Live
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Warm almond and pine kernel tart
- Prep time:
- 25 mins
- Cook time:
- 30 mins
- Serves:
- 4
For an elegant dessert try Michel Lemoine's tart, flavoured with almonds and pine kernels
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Ingredients
- 200g Butter
- 200 g ground Almonds
- 200g icing sugar
- 40g plain flour
- 40g crème patissière
- 75g raisins
- 30ml orange liqueur
- 100ml rum
- 150g Pine kernels
- 20 cm sweet shortcrust pastry, tart shell, baked (shortcrust pastry)
- 25 g blanched flaked Almonds
Method
1. Preheat the oven to 180ºC/gas 4.
2. In a mixing bowl, cream the butter until white.
3. Sift togther the ground almonds, icing sugar and flour.
4. Add the almond mixture to the creamed butter and mix.
5. Add the crème patissiere and mix, then add the raisins, orange liqueur, rum and pine kernels and stir until smooth.
6. Pour the mixture into the shortcrust pastry shell. Sprinkle the flaked almonds over the tart.
7. Bake the tart in the oven until set, approximately 25-30 minutes.
8. Leave to cool slightly, then unmould the tart and serve warm with whipped vanilla cream.
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