Almond Tart
Use an 10 inch tart plan with a removable bottom to get a nice crust or a springform pan.
Instead of fruit, spread a layer of lemon curd on top of the tart. Delicious!
Ingredients
- Nut Crust
- 1/2 cup pecans or other nuts
- 1/4 cup sugar
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces 1 stick melted butter
- Filling
- 8 ounces cream cheese softened
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla
- 8 ounces Extra Creamy Cool Whip thawed
- Fruit of choice
- Topping
Instructions
- Heat oven to 350. In a food processor, grind the nuts until the consistency of sawdust. Add the sugar and pulse to continue. Add the flour, baking soda & salt and pulse thoroughly. Add the melted butter thru the food chute and pulse until mixed.
- Place the tart pan on a baking sheet. Spray pan with Pam & put the crust mixture in and press to the sides and bottom. Bake for 13 minutes; it will not look done but if you bake it longer it will toughen. Let cool.
- Using the food processor, combine the cream cheese and confectioners sugar. Add the whipped topping and pulse until combined. Transfer the mixture to the cooled crust and refrigerate 2 hours.
- Top with fruit.
- When ready to serve, remove from the fridge and let sit for 10 minutes before removing from the pan.
Notes
Recipe By: Bobbie Cloud
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