Egg Salad with Ham Mini Phyllo Cup

Care for an easy, simple and nutritious finger food? These mini phyllo cup filled with creamy egg salad with ham not are only cute, they are delicious…and perfect for Easter!

The combination of the creamy egg salad with a bit of ham and the light and crispy phyllo cups are detectable for the palate.

– Why you should try this recipe?

It is the easiest and simplest finger food you can make…and they are so eye catching…

– Can I make my own phyllo cup?

Absolutely, I was just too lazy to make them, so I choose the short cut method, store bought.

– Is that possible to make these in advance?

Yes, by adding a layer of iceberg lettuce in the mini cups before adding the egg salad will keep the phyllo cup fresh and crispy.

– Should we get to the recipe?

Here we go…

Ingredients:

  • 3 hard boiled eggs
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons finely cubed ham
  • Fresh ground black pepper
  • 1 big iceberg lettuce leaf
  • Cilantro leaves, carrot, green peas for garnish

Method:

Refresh the phyllo cups by baking them in a 325F preheated oven for 3 to 4 minutes. Remove from the oven and let it cool completely.

Scoop the egg from the shell and place in a small bowl.

Using a fork, mash the egg as much as you can.  Add the desirable amount of black pepper and the ham. Mix until all the ingredients are blended together.

Cut the iceberg lettuce into small piece and lay gently inside the mini phyllo cup.

Using a mini scooper (1 tablespoon size) scoop the egg salad on the lettuce.

Garnish with cilantro leaf, carrot and or green pea.

Serve.

Before I forget…

– Looking for more egg recipes?  Please check the links below…

Did you know that eggs are considered one of the most nutritious food available? One egg contain in average 77 calories and it is packed with vitamins such as A, B12, B2, B5.  Also rich in phosphorus and selenium.

Thank you for visiting Color Your Recipes…have a colorful week!




Kumquat Marmalade with Vanilla Bean

This kumquat marmalade is amazing, it is sweet and tart at the same time with a hint of vanilla, great on biscuits, toast and everywhere you enjoy a touch of sweetness.

These little miniature oranges are a lot of fun and great as a marmalade, specially because they can be very sour to be eaten fresh. I grew up with it and remember everyone making face when eating the flesh… therefore great as marmalade or candied…

We have a dwarf kumquat tree in our backyard and every year the little tree will have fruits, some years more than others…this year we had a lot…I was even able to give some to my mom and kept part of it to eat fresh and make marmalade.

– What is kumquat?

Kumquats are little oranges and it shapes can be round or like olive. It is translated to “golden orange” from Chinese. Kumquat has its origin in Asia and native to Taiwan, Japan, Korea and China. In traditional Chinese medicine, kumquat is great for treating coughs and sore throats.

– How do I eat kumquat?

The pulp of this fruit is tart and the skin sweet, therefore you don’t peel, you eat the peel.  The interesting thing about eating kumquat is the big contrast between the sour flesh and the sweet peel as often only the peel is eaten.

– Is kumquat healthy?

Yes, like all the citrus, kumquat is loaded with vitamin C. The peel is rich in fiber and high in polyphenols which are antioxidants.

– Can you grow kumquat tree?

Kumquat trees are very resistant to cold weather as compared to other citrus trees, therefore it should be easy to grow almost anywhere…and yes, I have a dwarf kumquat tree in my back yard and had been giving me kumquats for years.

– Why you should make kumquat marmalade with vanilla bean?

Not only because it is pretty, the little vanilla bean specks in between the see-through orange color marmalade as well as the flavor…the combination of the sour and sweet with a hint of vanilla is very special…

– How you serve kumquat marmalade?

The same way you use orange marmalade…in ice cream, on toast/biscuit/muffins, with yogurt, in crepes, in oatmeal, with cheese…

– Ready to try kumquat marmalade?

Before I continue, I would like to disclose that I have been given “Tahitian Pure Vanilla Bean Paste” as part of a product review through Nielsen-Massey. Although the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company. Okay…back to the marmalade.

When the company contacted me to see if I would like to try the vanilla paste, I did not hesitate and took the offer in a heartbeat…imagine not need to cut the vanilla pod and scrap the seeds in your recipe…I was so excited to try it…so here I am…

Ingredients:

Method:

After kumquats being washed and dried, cut the ends and discard them. Slice the kumquats into approximately 2.5-3 mm (⅛ in) with a sharp knife and remove the seeds in it.

In a medium pot place the sugar and water. Bring to boil and reduce the heat to medium, mix gently until all the sugar is dissolved. Add the sliced kumquats and the vanilla bean paste.

Cook in medium heat for approximately 15 minutes until the sliced kumquats are translucent. Remove from heat and let it cool before pouring the marmalade into a jar. Refrigerate the marmalade.

If you feel that the syrup is too thin, you can strain the sliced kumquat and place the syrup back in the pot and simmer until the desired texture. Pour back the kumquats and let it come to boiling point. Remove from the heat and let it cool before pouring into a jar.

– Looking for more recipes using citrus fruits? Take a look at these…

Did you know that kumquat is a symbol of good luck and prosperity? Kumquat trees reach its height during the Chinese New Year (Lunar New Year), and yes, the kumquats in our tree were at their prime during the Chinese Lunar Year.

Thank you for visiting Color Your Recipes…have a colorful week!




Pasta with Kumana Avocado Sauce

This pasta with the already made Kumana avocado sauce is super delicious and easy…great for any weekday meal.

I am sure you might be a little skeptical…avocado sauce in pasta? Yes, I repeat…avocado sauce in pasta…If you have never had you are missing a super easy and tasty pasta dish. You can use any type of pasta such as angel hair, bow tie, spaghetti, orecchiette, fusilli and so on…in this post I choose to use ravioli (frozen) and fettuccini…

Before I continue, I must disclose that I have been given Kumana Avocado Sauces as a gift to try, and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What are Kumana Avocado Sauces?

When I was approached to try these sauces, I must confess that I did not think twice…and I am so glad to have the opportunity to try and share my experience with you. I received a package of three, “Be Original”, “Be Sweet” and “Be Hot”. These sauces are delicious…light and so tasty. They are perfect paired with chips, tacos, eggs, steaks, poultry…you name it…

– Want to know more about Kumana Avocado Sauces?

Please check it out here at Kumana Foods.

– Why you need to make pasta with Kumana Avocado Sauce?

Because it is easy and so good…and you just need a few ingredients to make an unforgettable pasta dish…this because the avocado sauce has not only avocado but onion, bell pepper, cilantro and garlic. The sweetness of the sugar plum tomatoes combined with the slightly spicy avocado sauce with a hint of vinegar is just amazing.  My husband loves it…

– Are you ready for the recipe?

There is really no need for recipe. Just cook the pasta of your choice. Drain and toss the avocado sauce, tomatoes and cilantro. Top with cheese before serving…below are more detail in case you really want something to follow.

Ingredients:

  • Pasta of your choice
  • Olive oil
  • Fresh sugar plum tomatoes
  • Fresh cilantro
  • Kumana Avocado Sauce, original
  • Grated cheese of your preference

Method:

In a pot bring water to boil and cook the pasta according to the instruction of the package.

In the meantime, cut the sugar plum tomatoes lengthwise and chop the cilantro, set aside.

Once the pasta is cooked to your liking, drain the water and place the pasta in a skillet with a little of olive oil.

Toss some avocado sauce and mix gently, add the tomatoes, stir for a minute. Taste and add more avocado sauce if desire. When all well combined and ready to serve toss the chopped cilantro, mix top with freshly grated cheese. Serve hot.

– Looking for more easy and simple recipes?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Buttery Almond Crisp Cookies

These thin and crispy almond cookies are perfect for the afternoon tea…just be aware that you will not be able to stop eating it until they are all gone…

Many many years ago I had posted this recipe, and after a lot of thought I decided that it was time to “revive” and revisit the post with some minor updates…mainly changing the measurements parameters…from spoons to weight and using less sugar without affecting the taste of these delicate and yummy cookies.

– Leftover egg whites?

These cookies are the perfect way to use up the leftover egg whites that you have in your refrigerator…

– Why you should make these cookies?

Every bite of this cookie comes with two layers of flavors, a thin buttery citrus layer topped with crispy nutty sliced almonds…and the uneven shape make them even more appealing. I baked these cookies often to give as a gift or take to parties, and always have been well received.

Even if you do not have leftover egg whites I urge you to try it…no special skill or gadgets needed. You just need to be careful, so they do not burn since they are very thin and delicate.

– Can I store them?

Absolutely, just let the cookies cool completely and store them in an air-tight container, and they are good for a couple of weeks.

– Ready to try these amazing cookies?

Ingredients:

  • 3 egg whites
  • 45 g sugar
  • 35 g all-purpose flour
  • 20 g butter, melted
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange or lemon zest
  • Pinch salt
  • 1-1 ½ cup sliced almond

Method:

Preheat the oven at 300oF or 275oF if using convection oven.

Mix the sugar with the egg whites until the sugar is dissolved, fold in the sifted all-purposed flour. Mix until the flour is incorporated to the egg whites. Add the salt, vanilla extract and the orange zest. Mix gently and add the melted butter.

Using a spoon, pour half of the batter to a cookie sheet lined with parchment paper or silicone mate and spread the batter throughout the sheet. Repeat the same with the other half batter. Once the batter is thinly spread throughout the sheet gently cover the batter with the sliced almond.

Place the cookie sheet in the oven for 10 minutes and then lower the temperature to 275oF or 250oF if using convection oven and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the oven door ajar.

Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.

– Care for more Asian inspired recipe? Take a look at these…

Break the pieces randomly and store in an air tight container

Did you know almonds are rich in vitamin E, calcium, magnesium and potassium? Moreover, almond contains healthy unsaturated fats and no cholesterol, making it a great snack. It has been published that almond can reduce cardiovascular disease by reducing LDL (bad cholesterol).

Thank you for visiting Color Your Recipes…have a colorful week!




Black Bean, Cuban Style

This simple black bean recipe is based from Cuban cuisine with a touch of sweetness and delicious over rice and staple food in Latin countries.

Like many of you I am trying to incorporate more legumes and substituting meat for other sources of protein.

Growing up in Brazil, rice and bean was a staple food in every meal…therefore I really take pleasure and a mix of nostalgia when I eat rice and bean. As you might be aware bean dishes are cooked in so many ways according to its Country tradition. In Brazil, we have the famous “feijoada” which uses black beans with all kind of meat in it, super tasty and flavorful…on the other had we have the “feijao”, meaning beans, which is serve daily for lunch and dinner over rice and much simpler flavor.

Today, I am sharing another bean stew, which I learned after searching the internet and realized why the Cuban bean dish taste so different from the Brazilian one…bell pepper and a bit of sugar. It is amazing that just by adding these two ingredients the flavor of the bean is totally altered.

The creamy bean stew over rice is so good…plain and simple and yet so satisfying. This recipe was adapted from here with some changes.

Ingredients:

  • 1lb dried black bean
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1 medium size onion, chopped
  • 1 large green bell pepper, cut into small pieces
  • 7-8 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Method:

Wash and soak the beans overnight, changing the water a couple of times in between.

Rinse of the water and place the beans in a pot with approximately 5 cup of water and bay leaf.

Let it boil and then simmer for approximately 60 minutes until the beans and cooked throughout. Remove the suds when the beans come to boil and add more water as needed, making sure that the beans are covered.

Alternatively you can use a thermo cooker by adding the beans, bay leaf and water. Let it boil, remove the suds and place the pot in the thermo cooker overnight or until ready to add the other ingredients.

Once the black beans are cooked, in a large pan heat the oil and add onion, garlic and bell pepper and sauté until vegetables begin to soften, about 4-5 minutes.

Add approximately 1 cup of beans to pan. Using the back of spoon smash beans against the wall of the pan, or alternatively use an immersion hand blender.  Add remaining beans, oregano, sugar, vinegar and water as needed.

Simmer until mixture thickens. Add salt and pepper to taste, stirring occasionally.

Serve over rice as side dish with chicken, meat, ham, fried egg or with anything you wish.

– For more Latin America cuisine dishes, please check these out…

Did you know that beans are an excellent source of protein, very low in fat and exceptionally high in fiber? They are also a very good source of calcium, iron, folic acid and potassium.

 

Thank you for visiting Color Your Recipes…have a colorful week!




Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.

Ingredients:

  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish

Method:

Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

Thank you for visiting Color Your Recipes…have a colorful week!




Curry Beef Pinwheels

Pinwheels are great finger food for parties and these curry beef pinwheels are super easy to make and loaded with flavors.

These pinwheels are great because they are super easy to make and only require a few ingredients…they can be served as an appetizer, snacks or even as a side for soup or salad. They are at their best when warm…but still good at room temperature.

– Can I make them ahead?

Absolutely, you can bake them and freeze and refresh in the oven before serving or even freeze the pinwheels before baking and pop them in the oven when it is time to serve.

– Can I fill the pinwheels with other kind of meat?

Yes, please feel free to use your imagination, just make sure to you add a sort of binding ingredients when making the Swiss roll so the meat does not crumble off the wheels.  I used a bit of cheddar cheese.

– Should we head to the recipe?

Ingredients:

  • 1 package of ready-made puff pastry
  • 1 lb of lean ground meat
  • 2-3 garlic cloves finely minced
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil
  • Curry powder to taste
  • Salt and fresh ground black pepper
  • 50 to 100 g grated Cheddar cheese
  • 1 egg slightly beaten

Method:

Heat olive oil in a frying pan or wok under medium heat, sauté the onion and garlic for a couple of minutes until fragrant and slightly golden brown.

Remove from the heat and set aside.

Stir fry the ground beef in the same pan, add salt, pepper and curry powder to your taste until golden brown.

Add the mixture of onion and garlic back to the ground beef and mix gently.

Remove from the heat and let it cool down.

While the curry beef is cooling preheat oven to 400oF and line a baking sheet with silicone mat of parchment paper.

Open the puff pastry sheets and carefully roll out

Divide the meat into two portions and spread the meat over the pastry, leaving approximately 1 inch at one of the shorter border. Sprinkle on the grated cheese and firmly and tightly roll the pastry like a Swiss roll.

Place the Swiss roll in the freezer for approximately 10 minutes.

Remove the roll from the freezer and slice it using a sharp knife.

Place the pinwheels on the baking trays, spacing them apart and brush the top of each one with the beaten egg.

Bake for 15 minutes or until golden brown on top.

Remove from the oven and allow to cool.

Serve warm.

– More appetizers recipe? Check these out…

Did you know that curry is a mix of many spices? Mainly a combination of cumin, coriander, ginger, turmeric and chilies. Curry is used in many Indian, Malaysian, Thai…and many other Southeast Asian cuisines.  It can be used as dry powder or added to stews with all kind of meat, chicken and vegetarian dishes.

Thank you for visiting Color Your Recipes…have a colorful week!




Braised Sliced Pork Shoulder

This is a variation of the typical Chinese braised pork belly recipe.  It is delicious and very simple, especially accompanied by rice and vegetables.

Honestly I was not planning in using sliced pork…I actually did not pay attention to the label when buying it…thinking that it was chunks of pork shoulder.  You can imagine my face when blanching the pork and found that it was all sliced…well, I did not let the cut of the pork intimidate me and went ahead to make what I was planning…at the end it was so tasty, each slice was exploding with flavor.

– Mistake turned to be a new finding…

Now I love cooking braised pork using sliced pork as turned out that cooks much faster and yes, infused with all the seasoning…so good!

– Let’s take a look at the recipe

Ingredients:

  • 1.25 lb pork shoulder sliced
  • 3-5 ginger, slices
  • 2-3 green onion
  • 1 ½ tablespoons sugar
  • ¼ teaspoon Chinese 5 spices
  • ½ tablespoon cooking wine
  • 5 tablespoons soy sauce
  • ¼ teaspoon chili flakes (optional)

Method:

Blanch the sliced pork by bringing a pot of water to boil and blanching the pork for a couple of minutes. Remove the pork and rinse in cold water.

In a small bowl mix cooking wine with soy sauce, set aside.

Over low heat, add oil and sugar in the pan. Melt the sugar until lightly brown and bubbly. Add the mix of cooking wine and soy sauce. Add the Chinese 4 spice, ginger, onion, chili flakes (it desire) and the blanched pork.

Increase the heat to medium until boiling. Lower the heat and cook until the slices of pork are tender.

Serve with rice.

– Interested in more Asian dish?

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Sous-Vide Scallops

This is the most simple and easy way to cook scallops…sous-vide. The scallops are moist, tender and yes, perfect.

I hope you all had a great Thanksgiving and enjoyed precious time surrounded by your loved ones…we celebrated the holiday at my uncle’s home and it was a huge potluck with plenty of food from traditional Thanksgiving dishes to  all over the world cuisine dishes…with that said…we did not bring home any leftover, therefore I am sharing with you this week a very easy and quick way to cook scallops…

– Are scallops tricky to cook?

Scallops are mainly composed of water (up to 80%) and the remaining in protein and small quantity of lipids (fat) and carbohydrate, therefore if properly cooked it will be very tender with a unique sweet flavor…

Due to the facts above, cooking scallops is a very tricky thing for me…I like when cooked to almost, I mean almost…not quite well done…it is a fine line in between as I dislike the raw and slimy texture…like them firm and soft…as you see, it is a difficult process, not too soft and not rubbery and stringy…

– Why sous-vide?

I found through the internet that using sous-vide method I can really accomplish the perfect texture when cooking scallops…and I can assure you that it is indeed very true and very easy to control….time to bring the Anova Precision Cooker out…

This method is so easy and simple and only require a few ingredients…salt, pepper and olive oil and the best quality of Atlantic Sea jumbo scallops.

– Where did I find this recipe?

The recipe below was mainly based from food for net.

– Should we take a look on how it was done?

Ingredients:

  • Approximately 1 lb Atlantic Sea jumbo scallops
  • Salt and pepper to taste
  • Olive oil

Method:

Bring the water-bath to 52C.

Pat dry the scallops, and sprinkle salt and fresh ground pepper generously.

Pace the scallops in the plastic bag, make sure to have it in single layer.

Drizzle olive oil into the bag.

Make sure to remove all the air bubble from the bag when “cooking” the scallops in the water-bath. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

Place the bags gently into the water-bath and set the time for 20 to 25 minutes.

Once the time is up, gently remove the bag from the water-bath, drain the liquid from it and pat dry the scallops.

In a cast iron skillet, add a little olive oil or butter, and sear both side of the scallops until golden brown.

Serve immediately.

– Looking for more sous-vide recipes?

If you enjoy using sous-vide method, you might want to take a look at the others Sous-Vide Recipes below.

Did you know that scallop is actually the adductor muscle of scallop? Pretty confuse right? This is the muscle that is used to open and close the shells, which is how the scallop swim.  Scallops, in spite of high content of protein, contain high cholesterol, therefore should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Frangipane Pear Tart

This is a classic made it simple…layers of sliced pear over a rich almond cream on a flaky puff pastry, perfect for the holiday.

I always like baked goods with almond, and it can be in any form and shape…here I used almond meal.

– Why is this so delicious?

Somehow the combination of the frangipane, smooth, buttery, aromatic and rich almond cream with the simple slices of pear are a perfect match without being overwhelming. It is amazing how the simplest touch can boost your senses.

– Why should you make this?

This is easy, fast and so delicious…especially during this time of the year…but please don’t let my opinion influence you…just go ahead and try…and then let me know if I was right…

– Nielsen-Massey products

Before I continue with the recipe, I need to inform you that I accepted the offer to try Nielsen-Massey Holiday Flavors Bundle which come with 3 bottles of extract (Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract and Pure Peppermint Extract) and it is only available at Amazon .  I received the Holiday Flavors bundle for review purpose and I was not financially compensated for this post, all the opinions are completely mine on based on my experience, and, I must confess… I love Nielsen-Massey products, I had the chance to try many of them and since then, when it comes to extracts they are my favorite.

– Should we move to the recipe?

Ingredients:

  • 100 g almond meal
  • 80 g sugar
  • ½ cup unsalted butter (approximately 110 g)
  • 1 large egg
  • ½ teaspoon pure almond extract
  • 1 large pear
  • 1 puffy pastry

Method:

In a medium bowl, mix the butter with the sugar until a smooth cream. Add to the cream the egg.  Mix until blended in.  Add the almond meal and the almond extract.  Mix until forms a paste and all the ingredients have been incorporated well. Set aside.

Preheat the oven to 400oF.

Slice the pear into thin slices. Mold the puff pastry by pinching the corner to form a tart.

Spread the almond cream on the puff pastry and layer the sliced pear, by gently pressing on the almond filling.

Bake at 400oF for the first 15 minutes and then lower the temperature to 350oF and bake for another 10 minutes until the puff pastry is golden brown.

Remove from the oven and let it set on the counter. The center might be a little soft/wobbly, which is okay. It will set as it cools.

Let the tart cool completely before serving.

– Looking for more recipes with almond?

Did you know that almond is known for its health benefits?  Almond contains high levels of vitamin E which is an antioxidant which can reduce risk of heart disease, cancer and Alzheimer’s disease. In spite of it claims one should note that almonds contain fat and it is high in caloric content, therefore consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!