Fine Almond Tartlets

A great cake recipe for any occasion:

(*) For 8 small tart pans with 9 cm ø.

For the shortcrust pastry, quickly knead all the ingredients into a smooth dough and place in the refrigerator for half an hour, covered.

Take 80 g of the almond kernels and finely chop with a mixer. Blanch the remaining almond kernels in boiling hot water for 3 minutes, drain and squeeze out of the skin. Grease tart tins and dust with flour. 3.

3. preheat oven to 180 °C. Beat eggs, butter, sugar, lemon zest, cinnamon and salt to a light cream, stir in grated almond kernels with flour.

Roll out short pastry, place ramekins upside down on top and cut into small pieces all around. Place dough in ramekins and prick with a fork. Spread almond mixture evenly on top. Place whole almond kernels in the mixture. Bake the cake at 180 °C for about 20-25 min. Then take out and cool.

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