Using a Planetary mixer & beater combine the Patacrout and butter and mix to form a crumb.
Add the Egg and mix to form a dough.
Pin the dough to 3mm and line tart rings.
Using a Planetary mixer & beater combine the Satin Creme Cake, egg, oil, water, and almonds.
Mix for 2 minutes on slow speed, scrape down then mix for a further 3 minutes on medium speed.
Add 50g of almond cream into each shell and top with 30g of Topfil, 8g of marzipan, and 2g of flaked almonds.
Bake at 180°C for 25 minutes.
Timing: 25 mins
Oven Type: Deck
Top Temperature: 180°C
Bottom Temperature: 180°C
Closed
10% Water loss
