Modern Almond Tart

Ingredients

• 4 Eggs (Separated)
• 1 cup Powdered sugar
• 0.33 cup Grated chocolate
• 0.5 cup Jordan almonds, blanched and finely chopped
• 1 teaspoon Baking powder
• 0.75 cup Cracker dust (graham cracker crumbs)
• 1 cup Heavy cream
• 0.5 teaspoon Vanilla extract
• 0 to taste Angelica, for garnish
• 0 to taste Candied cherries, for garnish

Instructions

1. 1In a large bowl, beat the egg yolks until thick and lemon-colored. This will take about 3-5 minutes using an electric mixer or longer by hand.
2. 2Gradually add the powdered sugar to the egg yolks, beating continuously until well combined and smooth.
3. 3In a separate clean and dry bowl, beat the egg whites until stiff and dry peaks form. This is crucial for a light and airy tart.
4. 4Gently fold the beaten egg whites into the egg yolk and sugar mixture. Be careful not to overmix, as this will deflate the whites.
5. 5Add the grated chocolate, chopped almonds, baking powder, and cracker dust to the batter. Gently fold until just combined. Do not overmix.
6. 6Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let the tart cool completely in the pan before inverting it onto a wire rack. Once cooled, carefully split the tart horizontally into two layers.
8. 8In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. 9Spread the whipped cream evenly between the two layers of the tart and on top. Garnish with angelica and candied cherries. Chill for at least 30 minutes before serving.