Almond tart with sea buckthorn mousse
This tart is a really delicious everyday cake, it's easy to make and with a little sea buckthorn foam on top... then everything is good. The recipe is inspired by Kim Gravenhorst's and Jacob Ljørring's second cookbook with sea buckthorn, and we have been allowed to share it with you.
- 250g almonds
- 200g cane sugar
- 200g soft butter
- 1 teaspoon baking powder
- 1 vanilla pod
- 1 dl sweet sea buckthorn juice
- 4 eggs
- 200g wheat flour or gluten-free flour
- 3 tablespoons of sweet sea buckthorn juice for brushing
- 2 dl. whipping cream
- 4 tablespoons sea buckthorn jam
- 4 tsp. powdered sugar
- Possibly. dried sea buckthorn flakes for garnish
- Finely chop the almonds
- Scrape out the vanilla beans and dust them with some of the sugar.
- Mix the sugar, butter, vanilla and baking powder and beat it well.
- Add sweet sea buckthorn juice and whisk together.
- Now add the eggs one at a time and beat well in between.
- Finally, add the chopped almonds and the flour, turn and stir until everything is mixed.
- The dough is poured into a greased tart tin, approx. 26 cm.
- The pie is baked in the middle of the oven at 160 degrees for approx. 30 minutes until golden and cooked through.
- When the cake has cooled a little, brush it with sea buckthorn juice.
- Cream, icing sugar and sea buckthorn jam are whipped into a soft foam.
