You will need a batch of the strawberry jam and the sweet version of the pastry.
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Use a 12 hole tart tray, grease with butter and blind bake the pastry cases for 5 minutes on gas 4/170c/350f
Three-quarter fill each one with the strawberry jam and then top with frangipan before returning to the oven for 20 minutes.
100g ground almonds
100g unsalted butter, softened
3 tbsp Splenda
1 large egg
1 tbsp almond extract
Use a electric hand mixer to beat together the butter, splenda,egg and almond extract.
When they are well combined add the ground almonds and mix well.
Cream cheese frosting can be added before serving, allow approximately 1 dessert spoon of full fat cream cheese per tart, beat with an electric hand mixer and sweeten with splenda too taste.
Store the tarts in an airtight container for up to 3 days
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