Robern Menz Products:
Makes a 25-27cm Round tart
This frangipane tart is light, textured and full of flavour. Baking the FruChocs on top makes for a chewy and impressive tart topper. Recipe by Helen Mouneimne aka The Greek Vegetarian
250g shortbread biscuits
130g unsalted butter, melted
1 cup walnuts
180g unsalted butter, softened
180g caster sugar
3 teaspoons vanilla extract
450g almond meal
65g plain flour
1 cup FruChocs, halved
1 cup milk Icing sugar (optional for decoration)
Using a food processor, blitz the shortbread biscuits until a fine crumb is formed then add into a large mixing bowl.
Repeat this step with the walnuts then add the melted butter into the bowl and mix through until all of the ingredients are combined well.
Press the biscuit base mixture into a 25-27cm round tart tin and refrigerate until needed.
Pre-heat oven to 160 degrees fan.
In a bowl, cream the butter with the sugar and vanilla using an electric mixer.
Add the eggs one at a time, beating until the mixture is smooth.
Add in the milk and once combined well, with the mixer on low speed, add the dry ingredients.
Add the frangipane mixture into the chilled tart tin and decorate with FruChocs facing upwards.
Bake in your pre-heated oven for approximately 40 minutes or until the mixture has firmed up and the top of the tart is golden.
Remove the tart from the oven and sprinkle with icing sugar.