Description
A delightful tart made with crumbled polvorón cookies and a creamy almond filling, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups polvorón cookies (or any crumbly shortbread cookies)
- ½ cup unsalted butter, melted
- 1 cup almond cream (store-bought or homemade)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds, toasted (for garnish)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine the crumbled polvorón cookies and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch tart pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Gently fold in the almond cream until fully combined.
- Spread the almond cream mixture over the cooled crust, smoothing the top with a spatula.
- Refrigerate the tart for at least 2 hours to set.
- Before serving, sprinkle the top with toasted sliced almonds for added crunch and flavor.
Notes
- For a chocolate twist, consider adding cocoa powder to the almond cream or drizzling melted chocolate on top before serving.
- You can also substitute the almond cream with hazelnut spread for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg