Maddalena almond whipped cream
Beat the eggs, yolks and sugar to a firm foam, sift the powdered ingredients together and add to the whipped mixture, stirring gently. Lastly, fold in the melted butter.
Oven-baked caramelised almonds
Mix everything together, place on a baking tray and bake in the oven at 170°C for approx. 15 minutes.
Line the ø 18 x h. 14 cm moulds with shortcrust pastry of approx. 10 mm thick. Form a layer of Amarena Fabbri Colata Classica on the bottom of the moulds, about half a centimetre thick, then add the almond whipped cream until you reach 3.5 cm. Bake at 170°C for around 40 minutes. Once the tarts have cooled to room temperature, gelatinise with Top Gelée Fabbri Spray, sprinkle with the caramelised almonds and decorate with Amarena Fabbri.