- Combine the butter with the ground almonds, the icing sugar, the flour and the salt, then add the eggs. Let it rest in the fridge.
- Roll it out to 2 mm thickness, then press into the tart tins.
- Let the tart shells rest in the refrigerator.
Recipe for 6 tarts, 16 cm diameter each
720 g | flour (T45) |
300 g | icing sugar |
120 g | ground almonds |
4 g | salt |
420 g | Extra Incorporation Butter 82 % fat |
140 g | eggs |
150 g | Extra Incorporation Butter 82 % fat |
150 g | icing sugar |
170 g | ground almonds |
10 g | chopped mint |
20 g | flour (T55) |
160 g | eggs |
60 g | Sculpture 31 % fat |
1000 g | canned pineapple |
200 g | nappage blond glaze |
2 | lime zests |
Timut pepper | |
500 g | Sculpture 31 % fat |
40 g | sugar |