Almond Tartlets

Ingredients

• 1 sheet (about 14 oz) Puff pastry (Or use plain shortcrust pastry)
• 113 g Jordan almonds (About 1/3 pound, blanched)
• 2 tablespoons Cracker crumbs (Finely rolled and sifted)
• 3 Eggs (Slightly beaten)
• 67 g Sugar (About 1/3 cup)
• 0.8 g Salt (About 1/3 teaspoon)
• 473 ml Milk (About 2 cups)
• 2.5 ml Vanilla extract (About 1/2 teaspoon)

Instructions

1. 1Preheat oven to 375°F (190°C). Roll out the puff pastry (if using) and cut out circles slightly larger than the patty pans. Gently press the pastry circles into the patty pans, ensuring they fit snugly. Trim any excess pastry from the edges.
2. 2Blanch the Jordan almonds by placing them in boiling water for 1 minute, then draining and slipping off the skins. Finely chop the blanched almonds. In a mixing bowl, combine the chopped almonds, cracker crumbs, slightly beaten eggs, sugar, salt, milk, and vanilla extract. Mix well until all ingredients are thoroughly combined.
3. 3Spoon the almond filling into the prepared tartlet shells, filling them almost to the top. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set and firm to the touch.
4. 4Remove the tartlets from the oven and let them cool in the patty pans for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.