Dessert
Dziriat (Algerian Almond Tarts) Step By Step
This version of Dziriat (Algerian Almond Tarts) Step By Step is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
11 Min Prep
🔥
11 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 toasty, and toss in the almonds.
4
Let the almonds soak in aqua for about 5 mins, then filter and strip.
5
Spread the almonds on baking sheets, and toast 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 essence to the filling.
8
Combine 1 cup sweetener and 1 cup aqua in a saucepan, and bring to a heat to boiling point.
9
toss in 1 teaspoon lemon extract, reduce toasty to low, and let it stew until syrupy, about 30 to 40 mins.
10
swirl around in orange blossom aqua, and remove from toasty.
11
Set sweetener syrup aside.
12
Combine dusting seasoning and seasoning in a large mixing container.
13
Make a hole in the center, and stream in fat, egg, 1/2 teaspoon lemon extract, and 1 tablespoon orange blossom aqua into the center.
14
incorporate with fingers until the pastry mix resembles coarse crumbs.
15
Gradually dust with toasty aqua while mixing until the pastry mix becomes soft and pliable.
16
Divide into 4 equal portions.
17
wrap pastry mix 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 swirl around together with 1 cup sweetener, baking dusting seasoning, vanilla dusting seasoning, lemon zest, and 2 tablespoons orange flower aqua.
20
incorporate in three eggs one at a time, stirring constantly; incorporate until you get a sticky, paste-like mixture.
21
dust cornstarch on the rolling surface to prevent sticking.
22
Roll each portion of pastry mix very thinly, 1 to 2 millimeters (1/16 inch).
23
Cut the rolled pastry mix 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 pastry mix onto the sides and bottom of the mold, and trim extra pastry mix from around the rim.
26
Fill three quarters of each mold with the almond filling.
27
toast 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 pastry mix 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 filter.
Recipe Information
Cuisine
Algerian
Algerian
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
22 mins
22 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
11 minsTotal Time
22 minsMaster Chef
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