The tart is very very easy to prepare:
Grind the almonds very finely.
The eggs are separated, the yolks are mixed with the powdered sugar and vanilla for about 3 minutes until they become creamy, at this moment the citrus peel and the essences are added.
We are going to add the finely ground almonds.
We wash the blades of the mixer and we mix the foam like meringue egg whites.
We will incorporate the egg white foam in two stages. Put half over the yolk and almond cream and mix so that everything is well mixed. We are going to put the second half of the amount of egg white that we will incorporate this time easily by wrapping.
Grease a tart form and cover it with paper if we want to transfer it to a plate or classic (with oil and flour) if we do not turn it and serve it directly from the form.
Lightly pour the composition and bake the tart in the preheated oven at 180 degrees for 40 minutes.
Remove the tart from the oven when it is ready and let it cool perfectly to room temperature (I left it for an hour and a half).
For the cross template: I drew it and then I cut it ... you have the option to print it and then cut it ... so I will leave you a model here:
Place the paper model on the tart and powder it well, then lift it slightly from the edge and carefully remove it.
I hope with all my heart that you like it, I can only tell you that it is special, interesting and delicious!