Desserts Collection: Almond Tart (no pie crust needed!)

I am happiest come weekend and with no plans in store as this means I can spent endless time in the kitchen experimenting new recipes:) Came across this recipe in the August 2010 issue of Delicious Magazine. Looks simple (a tart with no pie crust needed?!) and very delicious but the only problem I have got is from the recipe method, seem one have to use a food processor to mix the ingredients and a fairly large one to fit them all in. The food processor I have got will not be able to fit the amount of required ingredients and I did not want to reduce the amount to half or mix the ingredients in 2 batches. I also did not want to run out to buy another food processor just to make it BUT i álso did not want to give up NOT making it. I analyze the recipe (yup, I know that sounds crazy but i tend to do that quite a lot to imagine the process and the outcome of it! lol) and thought, maybe I should use my mixer with the dough hooks, I was imagining it will be the same effect considering the texture will be quite similar to a dough...and Viola, it worked...the Original recipe serves it with Drunken Strawberries but considering the amount of sugar it has, I decided to try serving them with plain frozen raspberries that I have in my freezer and I must say, that created a balance of sweet and sour which was perfect! Recipe for tart as follows..ENJOY! (Warning - this is very yummy as I had 2 servings at one go!)

(Original Recipe from August 2010 issue of Australia 'Delicious' Magazine by Belinda Jeffery, slightly modified)

Ingredients:

1 cup (220 g) caster sugar
7 egg yolks (put 6 in a bowl and 1 in another bowl)
3/4 tsp almond essence
1 1/2 tsp vanilla extract
1/3 cup (50 g) plain flour
200 g almond meal
225 g chilled unsalted butter, chopped
Frozen Raspberries to serve

Method:
1) Preheat oven to 190C. Grease a 25cm loose-bottomed tart pan and line base with greased baking paper. (I did not do that, but I believe its to absorb the butter that melts)

2) In a bowl, whisk 6 egg yolks with almond and vanilla essence. Place flour, almond meal and sugar in a food processor and whiz until combined (note: As mentioned above, if you do not have a decent size food processor that can fit the amount of ingredients, a mixer fitted with dough hooks works well too, just make sure u have it at a low speed and only increase speed slowly or ingredients will end up splashing all over!). With the motor running, pour in yolk mixture and whiz until it forms a paste. Add butter and whiz again, stopping occasionally to scrape down sides, until thick and creamy. (Don't over process or it will be too soft) (Note: if using mixer with dough hooks, u might see some butter pieces that has not been incorporated fully, that is still ok, as long as it has form a smooth paste, it will still work!)

3) Pour batter into the tart pan and level the surface with a palette knife. Chill for 5-10 minutes until the top is slightly firm. Beat remaining yolk and brush over the chilled tart. Chill for a further 5 minutes. Use a fork to mark long squiggles on top of tart.

4) Place on baking tray (note: this is important as the butter will melt and drip down the tart pan) and bake for 12 minutes. Reduce heat to 160C. Bake for a further 20-30 minutes until golden and just set on top when lightly pressed. Cool in the pan on a rack for 15 minutes, then remove from pan and cool completely. Serve tart with raspberries (and cream if u like)...enjoy!