Almond Moo Tart

Ok, I must be on a pie-kick.

Here's an easy dessert that is yummy any time of the year.

The crust:

1. In a food processor, pulse 1 cup flour, 1/3 cup cornmeal, 3 tbsps sugar, pinch of salt, 1 tsp almond extract, 1/2 cup margarine, 1/4 cup sliced almonds. You should be left with a crumbly mix that sticks together when you squeeze it.

2. Preheat oven to 350.

3. Lightly grease a tart dish and press your mixture firmly in your dish.

4. Bake for 20 minutes. Allow to completely cool.

The filling:

After cleaning out your food processor....

1. In your processor, add 1/4 cup flour, 1/2 cup sugar, 3/4 cup cream cheese, 1 tsp each vanilla and almond extract, pinch of salt, 1/4 cup sliced almonds, 2 eggs. Blend for 30 seconds, mixture should be nice and smooth; scrape down the sides if needed.

The topping:

With your fingers, mix 2 tbsp flour, 1 tbsp cornmeal, with 2 tbsps butter or margarine, and another 1/3 cup sliced almonds.

Assembly:

1. After crust has cooled, with oven at 350 once again, add filling and make sure it's even, add topping evenly and bake for roughly 50 minutes.

Allow to cool (refridgerate!) like a cheese cake before enjoying!

Moolicious!