St. Gallen Monastery Tart
Yield
1 tartPrep
15 minCook
45 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 150 | grams |
butter
|
|
| 100 | grams |
sugar
|
|
| 100 | grams |
almonds
ground |
|
| 2 | tablespoons |
cocoa powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| 300 | grams |
all-purpose flour
sieved |
|
| ½ | dl |
milk
|
*
|
| 200 | grams |
raspberry jam
|
|
| 1 | rs |
eggs
separated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+2 | grams |
butter
|
|
| 1E+2 | grams |
sugar
|
|
| 1E+2 | grams |
almonds
ground |
|
| 3E+1 | ml |
cocoa powder
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 3E+2 | grams |
all-purpose flour
sieved |
|
| 0.5 | dl |
milk
|
*
|
| 2E+2 | grams |
raspberry jam
|
|
| 1 | rs |
eggs
separated |
*
|
Directions
Cream the butter and sugar.
Mix the almonds, cocoa, cinnamon, flour and baking powder together.
Add the milk, beaten egg white and dry ingredients to the creamed butter mixture.
Work these together quickly until a soft dough is formed, leaving the sides of the bowl clean.
Cover and leave in the refrigerator for 30 minutes.
Line a buttered flan ring or tin with ¾ of the dough.
Cover the bottom with jam.
Use the remaining dough to make strips, then criss-cross lattice fashion over the tart.
Brush with beaten egg yolk.
Bake for 45 minutes at 180 C.
Serve cold.
