This tart base works well as an alternative to the biscuit crumb base often used for tarts and pies, such as lemon meringue pie. I would recommend it for tartlets; even if you do not require a flourless base, the fine crumb of the ground almonds/almond flour and their natural moisture and sweetness is ideal for ‘crumb’ pastries. Omit the sugar for a low-carb version. Makes 12 tartlets or a large tart/pie.
390 ml ground almonds
90 ml butter, melted
1/4 – 1/2 tsp (1.25 – 2.5 ml) vanilla extract
Cinnamon to taste
40 – 60 ml treacle sugar/ muscovado sugar (optional, for sweeter tart base)
Mix ground almonds with cinnamon and sugar (if using).
Stir in butter and vanilla.
Grease tart pan/tartlet shells. Press almond mixture to base and up sides.
I have tried this recipe with a lemon meringue pie. I did not pre-bake, but if you are adding a cold filling I recommend you bake blind for 10-20 minutes on 180°C. Enjoy!