Santiago Tart

Directions

1. 1
   Preheat the oven to 180 degrees Celsius (160 C. if using convection oven).
2. 2
   Grease and flour a 22 to 24 centimeter pie or tart pan.
3. 3
   Whisk the egg whites into stiff peaks.
4. 4
   In another bowl, mix the sugar, almonds, lemon zest, and cinnamon until combined.
5. 5
   Separately, lightly beat the egg yolks and carefully fold the egg whites into them.
6. 6
   Then fold the eggs into the dry ingredients.
7. 7
   Transfer the batter into the pan and smooth out the top with a spatula.
8. 8
   Bake 25 to 30 minutes.
9. 9
   Once cooled a bit, unmold and sprinkle with powdered sugar before serving.