Almond Tart with Meringue and Orange Sauce

For the almond tart, preheat the oven to 150 °C and grease a tart pan. Separate the eggs. Mix the egg whites with 1 tablespoon of sugar and chill.

Beat the egg yolks and 3 whole eggs until foamy, gradually add the remaining sugar, the cinnamon, the almonds and the amaretto. Mix everything together well.

Pour the mixture into the pan and bake in a convection oven at 140 °C on medium heat for 45 minutes. Beat the egg whites until stiff and then spread on the almond cake.

Bake the cake for another 10 to 15 minutes until the meringue is golden. For the orange sauce, squeeze four of the five oranges and boil the juice with the sugar and Cointreau.

Meanwhile, mix the cornstarch with a little water and then stir it into the juice and boil for another minute or two.

Peel and fillet the remaining orange also add to the sauce and mix well. Serve the cooled almond tart with the sauce.

Preparation Tip:

The almond tart and the sauce taste good even if you prepare them without alcohol.

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