Robert Wemischner

Almond cake filling for tarts

Preparation info
  • Yield: Approximately 18 ounces , enough to fill

    12

    tarts, each weighing approximately 1½ ounces
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient Baker’s percentages: Flour and almond meal total 10

Method

  • In a small bowl, break up the eggs until yolks and whites are well mixed and set aside.
  • Sift the flour, baking powder, and almond meal and set aside.
  • In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until light and fluffy.
  • Add sugar and mix until well incorporated, scraping the sides and bottom of the bow