For the almond pastry crust:

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

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