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Recipe below is for one 7cm diameter tart, so please multiply accordingly. The chantilly cream amount should be enough to decorate 6-10 tarts.
I. Crust
12g butter
8g powdered sugar
2g whole egg
16g cake flour
4g whole wheat flour
4g almond flour
II. Almond custard cream
8g butter
5g sugar
8g whole egg
8g almond flour
(optional: 4g rum)
III. Chantilly cream
200g whole cream
16g sugar
(optional: 4g Grand Marnier or rum)
Baking time:
Tart shell only: 180°C for 10 min, then remove the weights and bake for another 5-10 min
Tart shell with almond custard cream filling: 180°C for 30 min