Pastry Shell

• 150 g caster sugar
• 100 g ground almonds
• 500

You will need three 20–25 cm loose-bottomed flan tins and one or two baking sheets.

Put the sugar, almonds and flour into a food processor and turn on at full speed for a few seconds. Add the butter dice and work again until just blended in. The mixture will resemble fine breadcrumbs. Add the egg and yolks, the lemon zest, rum and a minute pinch of salt, and work again until the pastry