Santiago Tart

Ingredients
150 gr glazed sugar
100 gr butter
2 eggs
200 gr raw ground almonds
Flour and butter for the mold

Preparation
With an electric beater mix the soft butter with the 100 gr of glazed sugar. Beat until its thick and a pale yellow color.

Add the eggs and beat again until it forms a cream.

Add the ground almonds and beat one last time.

Spread soft butter over a round biscuit pan, then powder with flour. Put in the fridge for a couple minutes.

Pour the dough in the mold. Cook the tart in a preheated oven at 180C for 20-25 min. Unmold the tart and let it cool.

Place the tart over a baking pan. Put a Santiago Cross in the middle of the tart and powder the rest of the tart with the glazed sugar. Take the cross out from the middle carefully so it keeps the shape and cut the tart in portions to serve.

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