Almond Tart crust
½ cup butter, melted
½ cup granulated sugar
2 egg yolks
1 tsp almond extract
2 cup almond meal (also called almond flour)
Preheat oven to 350
Line cookie sheet with nonstick foil.
*note: If you don’t have 3” to 3.5” tart shells, use Mason Jar lids as the tart rings.
Spray the insides of the rings with nonstick
Melt butter in microwave safe bowl.
Remove from microwave and stir in sugar, almond meal and extract.
Add egg yolks and mix completely.
Press approximately 2 tbs of dough into 10 3” non-stick sprayed tart tins with removable bases placed on a nonstick cookie sheet *note: You can also use large mason jar rings (but not the lids) which have been sprayed well with non-stick
Bake for 10 minutes. Remove from oven. Sprinkle each tart shell with 1 tbs crushed Almond ROCA® Buttercrunch.
When just cool enough to handle, run the tip of a sharp knife around the inside of the tart rings to release the shells. Let them cool in their rings to shrink a little, press gently from the back to remove the rings from the tarts.