Traditional Almond Tart

Separate the egg yolks and whites. Peel and grate the carrots. Peel and grind the almonds.

Whip the egg whites with a pinch of salt or a few drops of lemon juice until they form stiff peaks.

Beat the egg yolks until frothy, then beat in the icing sugar. Add the grated carrot and beat again until thoroughly mixed, then stir in the ground almonds and the sherry. Fold this mixture into the stiff egg whites.

Roll out the pastry, and line a prepared spring-form tin with it. Cover the base with a handful of dried peas and bake in a pre-heated medium oven for 10 minutes. Take out of the oven and remove the peas.

Pour the filling mixture into the pastry case and return to the oven for 15 to 20 minutes, or until the filling is set, checking by sticking a skewer into the middle  it should come out clean.

Remove from the oven and leave to cool, then sieve icing sugar over the top and decorate with whole almonds.