St. Gallen Monastery Tart

• 150 grams butter
• 100 grams sugar
• 100 grams almonds ground
• 2 tablespoons cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 300 grams flour, all-purpose sieved
• 1/2 dl milk
• 200 grams raspberry jam
• 1 rs eggs separated

1. Cream the butter and sugar.
2. Mix the almonds, cocoa, cinnamon, flour and baking powder together.
3. Add the milk, beaten egg white and dry ingredients to the creamed butter mixture.
4. Work these together quickly until a soft dough is formed, leaving the sides of the bowl clean.
5. Cover and leave in the refrigerator for 30 minutes.
6. Line a buttered flan ring or tin with 3/4 of the dough.
7. Cover the bottom with jam.
8. Use the remaining dough to make strips, then criss-cross lattice fashion over the tart.
9. Brush with beaten egg yolk.
10. Bake for 45 minutes at 180 C.
11. Serve cold.

butter, sugar, almonds ground, cocoa powder, cinnamon, baking powder, flour, milk, raspberry jam, eggs

Taken from recipeland.com/recipe/v/st-gallen-monastery-tart-47182 (may not work)