Oscartarte


Ingredients 10
Servings 8
Time

Ingredients

  • MERINGUES
  • 150
    g
    ground almonds
  • 250
    ml
    icing sugar
  • 5
    egg whites
  • FILLING
  • 125
    ml
    sugar
  • 85
    ml
    water
  • 4
    egg yolks
  • 200
    g
    butter (room temperature)
  • 100
    g
    flaked almonds
 

Method

 
MERINGUES: Mix almonds and icing sugar together. Beat egg whites until stiff and shiny and fold into almond mixture. Draw 4 x 15 cm diameter rounds on waxed paper and place 2 rounds on each of 2 baking sheets. Divide meringue mixture into 4 and spread over circles. Bake in preheated 125 ºC oven for 40 to 50 minutes, or until golden. Allow to cool before loosening waxed paper. FILLING: Melt sugar and water in saucepan. Beat egg yolks. Slowly add yolks to melted sugar mixture, beating constantly to make a runny texture. Cool slightly, then add butter, a little at a time, until mixture is creaming and shiny. Chill overnight. TO ASSEMBLE: Layer custard mixture and meringues, ending with a layer of custard. Sprinkle with almonds and refrigerate overnight.
 

Read more on: bake
 

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