Dessert
Best Dziriat (Algerian Almond Tarts) Recipe
Learn how to prepare Best Dziriat (Algerian Almond Tarts) Recipe with this simple recipe. Perfect for Dessert and ideal for Algerian lovers....
⏱️
15 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Sugar
- 1 cup Water
- 1 tsp Lemon Juice
- 2 tablespoons Orange Blossom Water
- 2 cups All purpose flour
- 2 tablespoons Vegetable Oil
- 1 Egg
- 1/2 teaspoon Lemon Juice
- 1 pinch Salt
- 1 tablespoon Orange Blossom Water
- 4 cups Almonds
- 1 cup Sugar
- 3 Egg
- 1/2 teaspoon Baking Powder
- 1 tsp Vanilla
- Zest of 1 Lemon
- 2 tablespoons Orange Blossom Water
- Sprinkling Cornstarch
- To serve Pine Nuts
Instructions
1
Prepare the almonds the day before.
2
Bring 6 cups of moisture to a bring to a bubble gently.
3
Remove from scalding up, and toss in the almonds.
4
Let the almonds soak in moisture for about 5 mins, then strain and pare.
5
Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dehydrated and toasted.
6
This takes several hours, and needs to be prepared ahead.
7
Be careful not to scorch the nuts, as this will give a sharp notes to the filling.
8
Combine 1 cup sweetener and 1 cup moisture in a saucepan, and bring to a bring to a bubble gently.
9
toss in 1 teaspoon lemon extract, reduce scalding up to low, and let it bubble gently until syrupy, about 30 to 40 mins.
10
agitate in orange blossom moisture, and remove from scalding up.
11
Set sweetener syrup aside.
12
Combine baking flour and table salt in a large mixing container.
13
Make a hole in the center, and transfer coat, egg, 1/2 teaspoon lemon extract, and 1 tablespoon orange blossom moisture into the center.
14
agitate with fingers until the flour base resembles coarse crumbs.
15
Gradually dust with mildly hot moisture while mixing until the flour base becomes soft and pliable.
16
Divide into 4 equal portions.
17
wrap flour base with a wet cloth, and set aside.
18
In a food processor, finely grind the almonds.
19
Measure 3 cups of the finely ground almonds into a mixing container, and agitate together with 1 cup sweetener, baking dusting seasoning, vanilla dusting seasoning, lemon zest, and 2 tablespoons orange flower moisture.
20
agitate in three eggs one at a time, stirring constantly; agitate until you get a sticky, paste-like mixture.
21
dust cornstarch on the rolling surface to prevent sticking.
22
Roll each portion of flour base very thinly, 1 to 2 millimeters (1/16 inch).
23
Cut the rolled flour base into circles of about 10 centimeters (4 inches) in diameter each.
24
Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.
25
Gently press the flour base onto the sides and bottom of the mold, and trim extra flour base from around the rim.
26
Fill three quarters of each mold with the almond filling.
27
bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 mins, or until the surface of the tart is golden and the flour base is firm.
28
Remove the tarts from the molds as soon as they come out of the oven.
29
Dip each tart in the sweetener syrup while still scalding.
30
Stick a pine nut into the middle of each tart for decoration.
31
Place on a wire rack to strain.
Recipe Information
Cuisine
Algerian
Algerian
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
25 minsTotal Time
40 minsMaster Chef
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