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Dziriat (Algerian Almond Tarts) Recipe At Home
Dessert

Dziriat (Algerian Almond Tarts) Recipe At Home

If you enjoy authentic Dziriat (Algerian Almond Tarts) Recipe At Home cuisine, this homemade Dessert recipe is worth trying at home....

⏱️

20 Min Prep

🔥

30 Min Cook

🍽️

3 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 aqua to a heat to boiling point.
3
Remove from bring to temperature, and mix in the almonds.
4
Let the almonds soak in aqua for about 5 mins, then strain and skin.
5
Spread the almonds on baking sheets, and cook thoroughly at 200 degrees F(95 degrees C) until completely arid and toasted.
6
This takes several hours, and needs to be prepared ahead.
7
Be careful not to overcook the nuts, as this will give a sharp non-nectarous profile to the filling.
8
Combine 1 cup granulated sugar and 1 cup aqua in a saucepan, and bring to a heat to boiling point.
9
mix in 1 teaspoon lemon nectar, reduce bring to temperature to low, and let it low-boil until syrupy, about 30 to 40 mins.
10
swirl around in orange blossom aqua, and remove from bring to temperature.
11
Set granulated sugar syrup aside.
12
Combine baking flour and seasoning in a large mixing mixing bowl.
13
Make a hole in the center, and stream in cooking oil, egg, 1/2 teaspoon lemon nectar, and 1 tablespoon orange blossom aqua into the center.
14
purée with fingers until the flour base resembles coarse crumbs.
15
Gradually dust with mildly hot aqua 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 mixing bowl, and swirl around together with 1 cup granulated sugar, baking ground mix, vanilla ground mix, lemon zest, and 2 tablespoons orange flower aqua.
20
purée in three eggs one at a time, stirring constantly; purée 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
cook thoroughly 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 granulated sugar syrup while still fiery.
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
Course
Dessert
Diet
Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

30 mins

Total Time

50 mins
#algerian #dessert #vegetarian
Author

Master Chef

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