Recipe for Almond Lemon Tart

Preheat the oven to 180°C. Line the greased and floured 22 cm tart pan with the dough. Prick the dough and bake for 15 minutes.

Whisk the whole eggs with half of the sugar. Add the cream and almond flour. Pour over the tart crust and return to the oven for 15 minutes. Bring the almond milk to a boil.

Whisk the egg yolks with the remaining sugar and cornstarch. Gradually pour the milk into the mixture while whisking. Return to a low heat and stir until thickened.

Finally, add the lemon juice, mix, and pour over the tart. Continue baking in the oven for 10 to 15 minutes. Allow to cool completely and reserve in the refrigerator.