Ingredients
1 1/2 sheeets of Pampa’s Shortcrust Pastry,
16 large dessert Prunes,
16 skinned Almonds,
2 Eggs,
1/2 cup of Castor Sugar
3 tbl of Ground Almond,
2 tbl of extra thick Cream
Preparation
Cut out rectangles or rounds of pastry, use to line 5cm by 7cm rectangle or 6 cm diameter of round tartlet tins.prick bases lightly and blind bake in a 190 degree oven for 6-8 minutes
Remove stones from prunes and insert a whole almond in each, beat eggs and most of the sugar in a bowl until thick, and mousse like. add the ground almonds, and cream, combine well. Divide the prunes amond the tarlet cases, spoon over the almond mixture and bake in a preheated oven of 200 for 5 minutes. reduce heat to 180 and bake for 5-10 mins with reserved sugar and serv warm or cold
