Cooking time: 1 hour
Separate the egg yolks and whites. Peel and grate the carrots. Peel and grind the almonds.
Whip the egg whites with a pinch of salt or a few drops of lemon juice until they form stiff peaks.
Beat the egg yolks until frothy, then beat in the icing sugar. Add the grated carrot and beat again until thoroughly mixed, then stir in the ground almonds and the sherry. Fold this mixture into the stiff egg whites.
Roll out the pastry, and line a prepared spring-form tin with it. Cover the base with a handful of dried peas and bake in a pre-heated medium oven for 10 minutes. Take out of the oven and remove the peas.
Pour the filling mixture into the pastry case and return to the oven for 15 to 20 minutes, or until the filling is set, checking by sticking a skewer into the middle it should come out clean./p pRemove from the oven and leave to cool, then sieve icing sugar over the top and decorate with whole almonds./p
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.