Croc’In tart shells:
Coupelle Haute POP:
- Fuchsia (604101530240)
- Orange (604101930240)
- Gold (604100930240)
Ingredients (for 60 tart shells):
- 12 eggs
- 600 g of sugar
- 600 g of soft butter
- 3 vanilla pods
- 600 g of almond powder
- 240 g of flour
- 600 g of flaked almonds
- Little whisk the eggs and the sugar, then add the soft and the vanilla pods.
- With a spatula, add the flour and the almond powder.
- Place the mix in the piping bag and pour into the silicone dishes and pour into the individual cups.
- Sprinkle flaked almonds on top.
- Cook for eight minutes in a pre-heated oven at 170°C .