Scandinavian Success Tart

Food + Styling + Photography by Paul Lowe

Many of you know this lovely dessert as the Ikea tart. Yes, this is the homemade version of the yellow almond tart you have after your meatballs. Enjoy!

› I’m not sure whether this tart is Norwegian or Swedish, but in Norway, we call it the Success Tart, simply because it is always … well … a success. I make mine with salted almonds to give the tart an extra little kick.

Visit my online store to subscribe!

www.sweetpaulmag.com/subscribe

Success Tart

SERVES 8

4 large eggs, whites and yolks separated

5 ounces coarsely ground almonds, skin on

5 ounces powdered sugar

1/2 cup heavy cream

4 ounces granulated sugar

1 teaspoon vanilla extract

5 ounces butter

1/4 cup chopped almonds

1. Preheat oven to 360°F.2. Grease a 9-inch cake tin.3. Beat the egg whites until softpeaks form.4. In a bowl, mix almonds andpowdered sugar, and fold themixture gently into the egg whites.5. Spoon the mixture into the caketin, and bake for 35–40 minutes oruntil golden.6. The crust will blow up and lookreally impressive but fall as soon as itcomes out of the oven. Don't worry,that’s what it’s supposed to do.7. Cool on a wire rack.8. In a medium saucepan, mix cream,granulated sugar, vanilla, and egg yolks.9. Bring to just under a simmer,beating constantly until the mixturethickens, 8–10 minutes. Don't let itboil or you will end up with somethingthat looks like scramble eggs.10. Add the butter a little at a time,stirring until it melts into the custard.11. Cool the custard in the fridge for1 hour before you spread it all overthe crust.12. Finish with chopped almondsand serve.