Name: Oscartarte
Yield: 8 servings
Cuisine: Bake
Ingredients: meringues; 150.00 g almonds ground; 250.00 ml icing sugar; 5.00 eggs white; 125.00 ml sugar; 85.00 ml water; 4.00 eggs just the yolks; 200.00 g butter room temperature; 100.00 g almonds flaked

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Ingredients (9)

	meringues
150.00 g	almonds — ground
250.00 ml	icing sugar
5.00	eggs — white

FILLING

125.00 ml	sugar
85.00 ml	water
4.00	eggs — just the yolks
200.00 g	butter — room temperature
100.00 g	almonds — flaked

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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.