Ingredients
- 1 x tart case baked blind (qv short crust sweet pastry)
- 400 gm blanched whole almonds
- 350 gm unsalted butter
- 300 gm sugar
- 3 whl freerange Large eggs
Description
In A Food Processor Blitz The Whole Almonds To A Fine Pwdr And Put Into A Bowl. Then Blitz The Butter And Sugar Till Light And Creamy. Add In This To The Almonds With The Lightly…
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