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Method:
Cream butter and icing sugar until
fluffy. Stir in egg yolk. Add one egg at a time.
Beat well after each addition. Put in lemon zest, ground
cinnamon, ground clove, ground hazelnut, ground walnut and ground
almond. Mix well. Fold in sifted flour, baking powder and
cake crumbs. Mix well. Line the bottom of a 8-inch tart
tin with baking paper and grease the sides. Put the batter into
a piping bag with nozzle. Pipe a layer of the egg mixture onto
the bottom of the tart tin. Also pipe onto the sides.
Spread raspberry jam over the mixture. Pipe narrow strips of
batter on top. Interweave them to make a lattice top for the
tart. Bake at 180°C for 40-45 minutes or until done. Serve
with fresh raspberries and creme fraiche by the side, if preferred.
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