Except it isn’t really a tart – it’s more like a sweet frittata. I found it on one of my favorite blogs, Bitchin’ Camero, and planned to make it tonight for Lakshmi. She and I have a thing for cardamom so I figured it would be a winner. It was so much more than that. This is probably the best dessert I’ve ever made and it’s easily one of the happiest desserts I’ve ever had the pleasure of tasting. It’s *that* good. The ground almond, lemon zest, and slow-cooked eggs create a texture unlike anything I’ve ever had before. It’s hard to explain. All I can say is, go make this!
Lemon Almond Cardamom Tart (courtesy of Bitchin’ Camero)
7 large eggs
1 cup cane sugar
1/2 tsp salt
1 cup ground almonds (measure after grinding in the food processor)
1 cup cream
1 cup sliced almonds, more for garnish (I toasted those)
1 tsp freshly ground cardamom
1 lemon (use the zest and juice)
3 TB unsalted butter
Powdered sugar, for garnish
Preheat oven to 400 degrees and set a 10-12 inch skillet over low heat.
In a large bowl, whisk together all ingredients except the last two. Melt the butter in the pan. I used a regular skillet though Mark Bittman used a non-stick for his original tart for which this recipe is based. After the butter has stopped bubbling, pour the batter into the skillet. Cook on low heat until the eggs are just set. This took about 7-10 minutes.
Carefully transfer the skillet to the oven and cook for another 15 minutes, or until the eggs are totally set and the edges are browned. This took more like 20 minutes for me. Be careful not to touch the handle of your skillet!
Remove from heat and let cool before transferring to a serving dish. Sprinkle with toasted slivered almonds and dust with powdered sugar.
Oops. Well, at least I didn’t go at it alone. Thanks Lakshmi!