Norwegian Almond Tart with Cardamom
6 servings
60 minutes
Norwegian almond tart with cardamom is a true embodiment of Scandinavian baking tradition, combining the sophistication of almond aroma and the spicy warmth of cardamom. This tart, hailing from the northern corners of Europe, features a delicate crumbly base and an airy almond filling that melts in your mouth. Its elegant shapes, crafted with attention to detail, make it not only a culinary masterpiece but also a true decoration for the festive table. The flavor of the tart is harmonious: the sweetness of almonds, the depth of nutmeg, and a light vanilla note create special delight with every bite. Traditionally served with whipped cream that enhances its silky texture, this dessert is perfect for both cozy tea times and festive moments wrapped in Scandinavian warmth and hospitality.
1
Mix flour, baking powder, 0.5 teaspoons of cardamom, and salt.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
- Ground cardamom: 1.5 teaspoon
- Salt: 0.3 teaspoon
2
Using a mixer, beat the softened butter at room temperature with sugar until fluffy cream (about 3 minutes). Add 1 yolk and cream. At low speed, add the flour mixture and mix.
- Butter: 125 g
- Sugar: 0.5 glass
- Egg yolk: 2 pieces
- Cream: 2 tablespoons
3
Form a ball from the dough. Separate one quarter and make a ball from each part. Turn the balls into disks, wrap in film, and refrigerate for at least 2 hours (can be overnight).
4
Grease the pie dish with butter. Divide the large disk of dough into pieces the size of a walnut and evenly place them at the bottom of the dish. Use a flat cup (or measuring scoop) to flatten the pieces, and shape an even base all around the dish (and up the sides) with your fingers.
5
Roll out the smaller disk with a rolling pin to a thickness of 0.5 cm. Use decorative cookie cutters to cut out shapes and place them on a plate lined with baking paper. Cover and refrigerate with the tart base for 1 hour.
6
Preheat the oven to 180 degrees.
7
Put almonds, powdered sugar, remaining cardamom, nutmeg into the food processor and turn it into a fine powder. Transfer the almond powder to a large bowl.
- Almond: 260 g
- Icing sugar: 1 glass
- Ground cardamom: 1.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
8
Use a mixer to beat the egg whites and vanillin until peaks form. Gently fold them into the almond powder.
- Egg white: 3 pieces
- Vanilla extract: 0.5 teaspoon
9
Beat the egg yolk with a fork and 2 tablespoons of water.
- Egg yolk: 2 pieces
- Cream: 2 tablespoons
10
Spread the almond filling in the base and distribute it. Place shapes made of dough on top and brush them with egg yolk.
- Egg yolk: 2 pieces
11
Bake for 30–35 minutes until the dough is golden brown. Cool down.
12
Serve with whipped cream.
- Cream: 2 tablespoons
