Recipe: Tasty Orange Cardamom Nut Tart Crust FUSF

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Orange Cardamom Nut Tart Crust FUSF.

Orange Cardamom Nut Tart Crust FUSF highly diverse and have ideal sense that unique. Few kinds of Orange Cardamom Nut Tart Crust FUSF recipes are also adequate simple to process and do not pick up long. Although not everyone likes Orange Cardamom Nut Tart Crust FUSF food, currently some people are getting attached and like the various Orange Cardamom Nut Tart Crust FUSF foods available. This could be seen than the number of restaurants that provide Orange Cardamom Nut Tart Crust FUSF as one of the dishes. You can have Orange Cardamom Nut Tart Crust FUSF using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Orange Cardamom Nut Tart Crust FUSF

1. You need of roasted ground almonds.
2. You need of granulated sugar.
3. It's of ap flour.
4. It's of salt.
5. It's of baking powder.
6. Prepare of cardamom.
7. Prepare of Freshly grated zest of 1/2 orange.
8. You need of butter, cold, cut into ½ inch slices.
9. You need of large egg.
10. Prepare of large egg yolk.
11. It's of vanilla extract.
12. Prepare of heavy cream.
13. Prepare of Ice water.

Orange Cardamom Nut Tart Crust FUSF instructions

1. Roast almonds in a 350 degree oven for 15 minutes, cool. Process for 30 seconds with a tablespoon of sugar until coarse..
2. In a medium mixing bowl, place sugar and orange peel. Rub together with fingers until well mixed..
3. Place flour, combined sugar and zest, salt, cardamom and baking powder in a food processor, combine for 10 seconds. Add almonds, process until combined..
4. Whisk together the egg, egg yolk, vanilla and heavy cream in a small mixing bowl..
5. Add the butter by placing each piece into the mixture so the top is just sticking out to aid in mixing. Process for 10 seconds, or until butter pieces are just visible, no larger than the size of peas..
6. Place flour mixture in large mixing bowl. With the tips of your fingers, break up any remaining pieces of butter..
7. Add wet ingredients, fold until dough comes together. A soft pastry bench scraper will be good here. Add ice water as needed..
8. Place dough on a floured cutting board and work until it is uniform. Fold into a disk, wrap in plastic, refrigerate for 2 to 24 hours, the longer the better. Two days will increase the flavor..

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