“Mouthwatering Argentinean Dulce de Leche Almond Tart for Vegetarians”

Allergens

Milk, Eggs

Ingredients

• 1 1/2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/4 cup almond flour
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 1 can (14 oz) sweetened condensed milk

Instructions

1. Preheat oven to 350°F (180°C).
2. In a food processor, combine flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs.
3. Add almond flour, sugar, vanilla extract, and egg. Pulse until the dough forms.
4. Press half of the dough into the bottom and up the sides of a 9 inch tart pan with a removable bottom.
5. Bake for 10 minutes or until lightly golden. Remove from oven and let cool slightly.
6. In a saucepan, heat sweetened condensed milk over medium heat, stirring constantly, until it turns into a caramel consistency. This will take about 10 12 minutes. Be careful not to burn the mixture.
7. Pour the dulce de leche filling into the cooled tart shell and spread evenly.
8. Crumble the remaining dough over the top of the filling.
9. Bake for an additional 35 40 minutes or until the top crust is golden brown. Let cool completely before removing from the tart pan.
10. Slice into 6 servings and enjoy your Argentinean Dulce de Leche Almond Tart!

Chef’s Insight

The key to achieving the perfect crumbly texture in this almond tart is using cold butter and not over-mixing the dough.

Notes

This recipe yields a deliciously sweet and crumbly almond tart that is perfect for a vegetarian dessert option.