St. Gallen Monastery Tart (St. Gallen

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Servings: 1 Difficulty: Advanced
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A rich almond shortcrust tart filled with tart redcurrant jam and topped with a golden lattice crust
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This St. Gallen Monastery Tart is a delightful Swiss dessert that balances the sweetness of an almond-cocoa shortcrust with the bright acidity of redcurrant jam. The dough, enriched with ground almonds, cocoa, and cinnamon, offers a tender, crumbly texture that contrasts beautifully with the smooth, fruity filling. It is an elegant yet approachable treat, perfect for afternoon tea or a special dinner party. The lattice top adds a rustic charm, while the spices provide a warm, comforting depth. This recipe captures the monastic tradition of simple, high-quality ingredients coming together to create something truly memorable.

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St. Gallen Monastery Tart (St. Gallen

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 934.5

Description

This St. Gallen Monastery Tart is a delightful Swiss dessert that balances the sweetness of an almond-cocoa shortcrust with the bright acidity of redcurrant jam. The dough, enriched with ground almonds, cocoa, and cinnamon, offers a tender, crumbly texture that contrasts beautifully with the smooth, fruity filling. It is an elegant yet approachable treat, perfect for afternoon tea or a special dinner party. The lattice top adds a rustic charm, while the spices provide a warm, comforting depth. This recipe captures the monastic tradition of simple, high-quality ingredients coming together to create something truly memorable.

Ingredients

Directions

  1. Preheat the oven to 180C (350F).
  2. Separate the egg, placing the white in a small bowl and the yolk in another.
  3. Cream the butter and sugar together until light and fluffy.
  4. In a separate bowl, sift together the flour, ground almonds, cocoa powder, cinnamon, and baking powder.
  5. Add the milk and beaten egg white to the creamed butter mixture.
  6. Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms and the sides of the bowl are clean.
  7. Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
  8. Remove the dough from the fridge and divide it into two portions, one larger than the other.
  9. Press the larger portion of dough into a buttered tart tin or flan ring, lining the bottom and sides.
  10. Spread the redcurrant jam evenly over the bottom of the pastry shell.
  11. Roll out the remaining dough thinly and cut it into strips.
  12. Arrange the strips in a criss-cross lattice pattern over the jam filling.
  13. Brush the lattice top with the beaten egg yolk for a golden finish.
  14. Bake for 45 minutes, or until the crust is golden brown and cooked through.
  15. Allow the tart to cool completely in the tin before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 934.5kcal
% Daily Value *
Total Fat 44.9g70%
Saturated Fat 20.8g104%
Cholesterol 80.9mg27%
Sodium 437.1mg19%
Total Carbohydrate 126.3g43%
Dietary Fiber 8.6g35%
Sugars 56.2g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: st. gallen, monastery, tart, redcurrant, jam, almond, cocoa, cinnamon, lattice, shortcrust, dessert, swiss, baking, pastry, fruit, spiced, traditional, homemade, vegetarian, classic
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