---
title: "Lockdown Recipe of the Day: Crunchy Almond Tart"
description: "Crunch is the word. If a good crunch is what you like, and you love anything nutty, you’ve come to the right recipe."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2020-12-04-lockdown-recipe-of-the-day-crunchy-almond-tart/"
published: "2020-12-04T12:00:24"
lang: "en-ZA"
word_count: 283
---

# Lockdown Recipe of the Day: Crunchy Almond Tart

> Crunch is the word. If a good crunch is what you like, and you love anything nutty, you’ve come to the right recipe.

By Tony Jackman · Published 4 December 2020, 14:00 SAST

## Content

**For the almond pastry crust:**

![Almonds, whole, flaked and ground. (Photo: Louis Pieterse)](https://cdn.dailymaverick.co.za/i/kPL9P3JbR0eZGVGuiPgclAjTiKQ=/200x100/smart/filters:strip_exif\(\)/file/dailymaverick/wp-content/uploads/alnonds.jpg)

*Almonds, whole, flaked and ground. (Photo: Louis Pieterse)*

1 cup Eureka Mills cake wheat flour

½ cup ground almonds

¼ cup castor sugar

½ cup butter

1 tsp almond essence (or use vanilla)

1 large egg

½ tsp salt

**Method**

Preheat oven to 200℃.

Add sugar, egg and almond essence to a large bowl and beat to combine.

Melt the butter and add it while whisking vigorously, then add salt and whisk.

Sift the flour into the bowl and beat well to form a smooth dough.

Grease a tart dish with butter and press in the dough to fit the base and come up the sides. Smooth and even it out with a silicone spatula or the back of a wooden spoon.

Bake in the preheated oven for 15 minutes. Remove.

For the filling:

1 cup whole almonds

1 cup flaked almonds

½ cup butter

1 ¼ cups sugar (need not be castor)

4 Tbs full cream milk

1 tsp almond essence (or use vanilla)

Pinch of salt

Combine all ingredients in a pot on the hob and stir over a high heat until it boils, then cook for five minutes.

Pour directly into the pastry shell and bake in a 200℃ oven for 15 minutes.

Cool on a wire rack and serve with whipped cream. **DM168/TGIFood**

*Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the*[*TGIFood platform*](https://www.dailymaverick.co.za/section/tgifood/)*on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe*[*here*](https://www.dailymaverick.co.za/about/newsletter/)*.*

*Send your Lockdown Recipes to tony@dailymaverick.co.za with a hi-resolution horizontal (landscape) photo.*

*Thank God It’s Food is sponsored by*[*Pick n Pay*](https://www.pnp.co.za/pnpstorefront/pnp/en/freshliving)*.*