Almond tarts

Name: Almond tarts
Yield: 0 serving
Cuisine: Bake
Ingredients: 375.00 ml almonds flaked; 375.00 ml cream; 315.00 ml sugar; salt pinch; 30.00 ml liqueur Grand Marnier; almonds essence; 1.00 lemon zest only; 1.00 shortcrust pastry

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By Food24 November 03 2009

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Ingredients (8)

375.00 ml	almonds — flaked
375.00 ml	cream
315.00 ml	sugar
	salt — pinch
30.00 ml	liqueur — Grand Marnier
	almonds — essence
1.00	lemon — zest only
1.00	shortcrust pastry

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Method:

Prepare shortcrust pastry and bake blind.
Mix all ingredients for the filling, except the grated rind, in a saucepan.
Heat slowly until sugar has melted.
Boil for 10-15 minutes. Remove from heat and add the rind.
Pour the mixture into the prepared pie crust and place on a baking sheet as the syrup may boil over while baking.
Bake for 30-40 minutes or until the filling is golden brown and caramelised.
Chill slightly before removing the tart from the pan. (Do not cool completely as it will be difficult to remove from the pan.)