1. Pre-heat over to 170°C.
2. Pipe 5g of Major Fruit Base Compound
into the middle of each tart case.
3. Beat the butter, margarine and icing sugar together until light and fluffy.
4. Slowly add the beaten eggs.
5. Fold in the ground almonds and flour until blended. Make sure to not over mix.
6. Pipe 55g of frangipane mixture into each tart case and sprinkle with 5g of flaked almonds. Bake in the oven for 15-20 minutes.
7. Once cooled, dust with icing sugar.