White Almond Cream
This almond cream is really easy to make and can be used as a base for any oven based fruit tart; it has the advantage that it can be stored in the fridge for quite some time.
250 gr of fresh butter
250 gr of icing sugar
250 gr of blanched almonds
50 gr of flour
50 ml of rum
1. Put the almonds in a blender and grind until they become a powder.
2. In the blender beat the butter (which should be at room temperature) with the icing sugar until it becomes a white, fluffy cream.
3. Gradually add the eggs to the other ingredients in the blender. Add the rum and then transfer the mixture to a bowl; add the flour and combine by hand.
Recipe taken from Stelios Parliaros book "Eukrates Gefseis"