Blend the Tegral Patacrout and butter to form a crumb. Add the eggs and mix to form a dough. Pin the dough to 3mm and line small tart rings.
Using a planetary mixer and beater combine the almond batter ingredients and mix for 2 minutes slow speed and 3 minutes medium speed.
Bake: 20 minutes in Deck oven at 180 °C.
Pipe 20g of Cherry Jam into the base of each raw tart shell, top with 40g of Almond batter, Scatter the top with 4g of flaked almonds. Once baked glaze from the oven with Harmony Sublimo.
Bake: 25 minutes in Deck oven at 180 °C.
