method
1. Roll out the pastry and cut into rounds for a patty tin.
2. Push out the pastry from the base of each tartlet towards the sides and the top so that the bottom of the pastry is quite thin.
3. Sieve the curds and mix with the softened butter.
4. Whisk the eggs (adding a tot of brandy if you wish).
5. Add the almonds and sugar to the curds and mix in the eggs.
6. Put a spoonful of the mixture in each pastry case.
7. Cook in a hot oven at 220°C (425°F) mark 7 for 15 - 20 minutes.
2. Push out the pastry from the base of each tartlet towards the sides and the top so that the bottom of the pastry is quite thin.
3. Sieve the curds and mix with the softened butter.
4. Whisk the eggs (adding a tot of brandy if you wish).
5. Add the almonds and sugar to the curds and mix in the eggs.
6. Put a spoonful of the mixture in each pastry case.
7. Cook in a hot oven at 220°C (425°F) mark 7 for 15 - 20 minutes.
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