Petites frangipane tarts with a chocolate surprise
A cupcake tray
A set of pastry cutters including a little star shape cutter
One block of sweet shortcrust
2 Tbsp of plain flour
240 g ground almonds
240 g of sugar (any type of sugar will work)
240 g butter
One tablet of chocolate (milk, white or dark)
This amount should allow you to make two cupcake trays
Pre-heat your oven to 170° C
The frangipane mix:
Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.
Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circles and place them in your tray (you’ll want your circles to be bigger than the cases so there is enough space to fill them). Prick the bottom of your cases with a fork. Use the leftover bits of pastry to cut some stars. Then, place a square of dark chocolate at the bottom of the cases, and add a teaspoon of frangipane mix on top and place the star on top of your frangipane.
Place your tray in the oven and cook for 15 to 20 minutes until golden brown on top. Eat warm or cold, once cool pop them in an airtight container, they will last for a good week. You can also freeze them.