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A delicious French dessert from Guillaume Brahimi.
Preheat the oven to 170ºC.
Whisk almonds, corn flour, caster sugar and salt together.
Add eggs, melted butter and cream to dry mix and fold to combine.
Pour into 4 x 12.5cm tart moulds, place 7 cherries on top of each and bake for 20 minutes or until baked when tested with a knife (ie. Knife should be dry like testing a cake with a skewer).
Remove from moulds and allow to cool.
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