for 8 pieces

Pastry dough

300 g	shelled ground almonds
40 g	almond paste
80 g	dates, pitted, finely chopped
40 g	butter, soft
½ tbsp	thyme leaf
2 pinch	sea salt
2 tbsp	water

Orange custard

60 g	almond paste
1	blood orange, rinsed with hot water, dabbed dry, grated zest and juice
2 ½ dl	full cream, chilled
2	blood oranges peeled, in slices

How it's done

Pastry dough

Mix the almonds with all the other ingredients up to and including the fleur de sel, rub together by hand to form an even, crumbly mixture. Add the water, mix to create a soft dough. Divide the dough into eight portions, flatten, press into the prepared tins, pull upwards around the edge. Prick the bases firmly with a fork.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.

Orange custard

Place the almond mixture, orange zest and orange juice in a measuring cup, mix using the whisk on a mixer. Pour in the cream, beat until stiff. Pour the custard into the tarts. Place the orange slices on top.

Show complete recipe