Frangipane
Ingredients
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- 1
Pastry cream: boil the milk, cream and vanilla. Whisk the yolks, sugar and starch until pale. Temper, cook at a boil for 2 min. Cover with film, cool.
- 2
Almond cream: cream the softened butter and the sugar, paddle, speed 2.
- 3
Add the eggs one at a time, then the starch, the almond flour and the rum.
- 4
Fold in the cold pastry cream (about one third of the weight of the almond cream). Mix with a spatula.
- 5
Fill the tart shells. Bake at 175-180°C.
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Per 100g
Allergens
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