dessert
Torta de Almendras (Almond Tart)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 45. The excerpt below is the record exactly as published.
Torta de Almendras. (Almond Tart.) Make a good rich crust and put in a round flawn case about an inch high and nine inches in diameter. Fire it in the oven. Make a good rich custard and spread some in the bottom of the flawn with a thick layer of pounded almonds sweetened with sugar on the top. Then put another layer of custard upon the almonds, and fire till custard is cooked. Serve with whipped cream on top
Cook this with the app: pantry check, scaling, and the assistant.