Tip: Frangipane filling can be made 1 day in advance and kept in the fridge to save time in preparation. Cover with plastic wrap and place in the refrigerator until the tart is ready to be assembled.Finish with the ground almonds and mix again with an electric mixer until the mixture is smooth and creamy.Add the eggs and flavoring ( almond flavor or vanilla extract) and beat again to incorporate.Place softened butter with sugar in a large bowl and beat with an electric mixer on medium speed for 2-3 minutes until creamy and smooth. Tip: You can also immediately roll out the dough with a rolling pin to a thickness of 3 mm between two sheets of parchment paper and place it in the freezer for 10 minutes.
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