Crunchy tart with Amarena Fabbri Colata Classica
Procedure Maddalena almond whipped cream Beat the eggs, yolks and sugar to a firm foam, sift the powdered ingredients together and add to the whipped mixture, stirring gently.
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Ingredients
- 400 g sugar
- 750 g
- 100 g yolks
- 300 g shortcrust pastry flour
- 100 g ground almonds
- 200 g melted butter
- Amarena Fabbri Colata Classica
- Amarena Fabbri
- Top Gelée Fabbri Spray
- 500 g sliced almonds
- 100 g icing sugar
- 50 g egg white
- icing sugar to dust before baking
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