Almond cheese cakes

Ingredients

• 1 batch nice pastry (Enough short-crust or sweet pastry to line four patty pans. Use a ready-made sheet if preferred.)
• 1 batch preparation for an ordinary baked almond (A standard baked almond filling used to fill the lined patty pans.)

Instructions

1. 1Preheat your oven to 180°C (350°F). Gather four patty pans (small individual tart tins, approximately 8–10 cm in diameter). Lightly grease each patty pan with a small amount of butter or neutral oil to prevent sticking.
2. 2Roll out your nice pastry on a lightly floured surface to a thickness of about 3–4 mm. Cut out four circles slightly larger than the base of each patty pan — large enough to cover the base and sides. Carefully press a pastry circle into each greased patty pan, gently pushing it into the edges and up the sides. Trim any excess pastry hanging over the rim with a knife or by pressing firmly with your thumb. Refrigerate the lined pans for 5 minutes to help the pastry hold its shape.
3. 3Remove the lined patty pans from the refrigerator. Spoon the prepared ordinary baked almond mixture evenly into each pastry case, filling each one to just below the rim to allow room for the filling to rise slightly during baking. Smooth the surface gently with the back of the spoon.
4. 4Place the filled patty pans onto a baking tray and transfer to the preheated oven. Bake at 180°C (350°F) for approximately 25–30 minutes, or until the pastry is golden and the almond filling is set and lightly golden on top. To check if the filling is done, gently shake one pan — the centre should not wobble. Remove from the oven and allow to cool in the pans for 5 minutes before carefully turning out onto a wire rack.