- To make the frangipane, use an electric mixer with a paddle to beat the butter and caster sugar until creamy.
- Add the eggs slowly and beat until smooth texture is achieved.
- Add the almond meal and flour last and mix until combined.
- Pipe the frangipane into pre-baked tart shells.
- Bake at 160 degrees for 20-30 minutes and allow it to cool down.
Hint: Add a small amount of almond meal to the frangipane prior to adding the eggs to minimise the risk of splitting the mixture.