Almond Lemon Tart

I saw this recipe on facebook and couldn’t wait to try it.  However, as I was waiting for the oven to preheat I read some of the comments….Yikes...Okay, so I took note, do not follow the recipe as written.  Decrease the eggs (not vegan I know), increase (a lot) the almond meal.  Add extra oil/grease for the pan.  Okay, still in the game waiting to try this.  But then I started thinking, what else do I have on hand...So here is my altered version.

Ingredients

• 3 eggs beaten
• ⅔ cup sugar
• Pinch of salt
• 1 ½ cups ground almonds (we used Bob’s Red Mill Almond flour)
• ½ cup sliced almonds plus more for garnish
• 1 lemon - zest & juice (we used a fairly small one)
• ¼ cup almond milk (unsweetened)
• 3 tbs mascarpone cheese
• 2 tbs butter
• Coconut oil spray for pan
• Powdered sugar for serving

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Preheat oven to 400 (f).

Add the eggs, sugar, salt, almond meal, lemon zest, lemon juice, almond milk, and mascarpone in a bowl and mix well to combine.  Slightly stir in the sliced almonds.

Melt the butter in prepared oven safe dish on low heat.  Once melted add the almond batter to the pan.  Cook on the stove until the mix starts to set (on low heat for about 8-10 minutes).  Sprinkle more sliced almonds on top before placing in preheated oven.  Cook in oven until cooked through (test with a toothpick; we had ours in the oven for 18 minutes).  Place until broiler for a few minutes, watching carefully to brown the top. ​

Let cool slightly, then generously dust with powdered sugar and more almonds if desired and enjoy with others!