Tarta de Santiago (Galician almond tart)

Name: Tarta de Santiago (Galician almond tart)
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 100 g cold + some butter; 5 Eggs (Gr. M); 250 g Sugar; 1 knife tip Cinnamon; 7-10 Tbsp grated zest of 1 organic lemon; 250 g ground almonds (without skin); 7-10 Tbsp Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

150 g Flour
7-10 Tbsp Salt
100 g cold + some butter
5 Eggs (Gr. M)
250 g Sugar
1 knife tip Cinnamon
7-10 Tbsp grated zest of 1 organic lemon
250 g ground almonds (without skin)
7-10 Tbsp Icing sugar

Directions

1
Knead the flour, 1 pinch of salt, 100 g butter in pieces, 1 egg and possibly 1 tbsp. cold water first with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and let it rest in the fridge for about 30 minutes
2
Grease the springform pan (26 cm Ø). Roll out 2/3 of the dough on the bottom of the mould, enclose the edge of the mould. Form the rest of the dough into a roll, place it on the edge of the mould and press it up 3-4 cm. Prick the base more often with a fork
3
Beat 4 eggs and sugar for 6-8 minutes until frothy. Fold in cinnamon, lemon peel and almonds. Spread the mixture into the mould
4
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes. Cool down. Dust with icing sugar
5
Drink: coffee