Tart case
Ingredients:
Butter, unsalted room temperature
825 gr
Icing sugar
500 gr
sifted
Salt
pinch
Almond ground
250 gr
Egg whites
200 gr
Egg yolks
250 gr
Plain flour
2 kg
Preparation mode:
- Slice butter in to cubes
- Make crumbs with butter, sugar, salt, almonds and flour
- Add eggs
- Mix until pastry is formed
- Role out between 2 parchment sheets
- Cut discs using a perforated rings
- Slice long strips of pastry and line the inner side of rings
- Freeze
- Bake at 160C for 15min from frozen
Used for Tarte Au Citron