Instructions

SHORTCRUST

1. Mix (by hand or with dough hook attachment) the chilled flour, salt, sugar, and butter until it reaches a sandy consistency.
2. Add the ice water and mix until all ingredients are combined.
3. Wrap and keep in the fridge until using.

ALMOND CREAM

1. In a mixing bowl, beat the butter until soft, then add the icing (confectioners') sugar and almond flour until well mixed. Add in eggs, one at a time, to incorporate.
2. Wrap and keep in the fridge until using.

CHERRY FILLING

1. Roll the shortcrust dough to the desired thickness about 5mm, then lye the dough in a 4" tart mold.
2. Blind bake at 350˚F for about 20 minutes.
3. Pipe almond cream to cover the bottom of the tarts, then spread some Andros Professional Cherry Fillings to cover the almond cream.
4. Bake again for another 20 minutes at 350˚F unill cream sets and is golden brown.
5. Garnish with extra baked pieces of short dough and sifted powdered sugar.