Whisk egg whites until light and foamy; add cream of tartar and continue whisking until stiff. Fold egg whites into almond mixture.
Line a 30cm fluted tart dish or quiche pan with a non-stick paper, and brush or spray the sides well with oil. Spoon in mixture and bake in an oven preheated to 170°C for about 45 minutes, or until tart has risen well and is firm to the touch.
Allow to cool before serving. Serve with vanilla frozen yoghurt or ice cream.
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