Project Description
SERVES : Makes 2 tarts
INGREDIENTS
2 sheets of Mountain Bread of your choice
1 cup of almond meal
1 tsp of vanilla essence
1 egg white
1 tbsp of honey
3 tbsp of flaked natural almonds
METHOD
- Pre-heat oven to 160ºc (320ºf)
- Grease 2 x small pie dishes (approx. 10cm in diameter) with a small amount of butter. Using some clean paper towel ensures you don’t need to much butter to coat the whole dish.
- Cut 2 x squares about the size of your pie dish from the Mountain Bread. Layer in the dishes, overlapping on the bottom.
- To make the almond filling, mix the almond meal, vanilla, egg white and honey in a small bowl well.
- Spoon half the almond mixture into the first Mountain Bread tart case, levelling the top as much as possible.
- Repeat with the second tart.
- Use kitchen scissors to trim any excess Mountain Bread off edges (be sure to leave a lip, but anything too large may burn).
- Top the tarts with flaked almonds.
- Bake for 15 minutes or until the tart is firm and the Mountain Bread is crisp.
- Serve sprinkled with extra almond meal & a drizzle of honey.