TARTA DE SANTIAGO
The Curator’s House Restaurant has a couple of fiestas in its books: its 20th birthday as well as its home – an iconic Christchurch heritage building – turning a century old. To celebrate, owners Jackie and Javier Garcia share with us a Curator’s House staple – their tart, by chef Albert Alert. Traditionally from the pilgrims’ town of Santiago de Compostela, it’s simple, light, and delicious, and has proven a popular choice at the restaurant over many years. It is also gluten and dairy-free.
5 free-range eggs
250g caster sugar
200g ground blanched almonds
50g whole blanched almonds,
roughly chopped 20g lemon zest
Icing sugar to dust
SERVES 8
Line a 23cm round baking tin with baking paper and spray with canola oil.
Preheat oven to 180°C.
Beat the eggs and sugar in a medium-sized bowl until light, creamy, and smooth.
Add the ground almonds, chopped almonds, and lemon rind.
Beat for a further one minute.
Pour the mix into the lined baking tin and bake for 45 minutes, until the edges start to become golden.
Cool and dust with icing sugar before serving with ice cream.
This is traditionally served alongside a glass of Spanish Moscatel or Pedro Ximenez sherry, which can be sipped or poured over your tart.