Ingreadient :

• 225g plain flour
• 1 egg yolk
• 125g butter, diced
• 250g butter, softened
• 125g caster sugar
• 250g ground almonds
• 5 eggs
• 25g toasted flaked almonds
• Jar of black butter
• Clotted cream

Direction :

1. Preheat the oven to 180C.
2. To make the pastry, mix the flour and butter together to resemble breadcrumbs, add the egg and bring together. Then, chill for 30 minutes.
3. Roll out the pastry onto a floured surface, then use to line an 8×10 cm tins.
4. Beat together the butter, sugar, almonds and eggs, then pop some of the black butter into the tarts. Then, spoon into the pastry case, sprinkle over flaked almonds and bake for 25 minutes. Serve warm with cream.