Once the tart is cold, remove it from the tin and cut it into small cubes. Put these cubes into paper cases.
- 150gr Borges Raw Common Almonds
- 450cl milk
- 350gr sugar
- 18 puff biscuits
- 3 eggs
- Liquid caramel
Step by step
Crush the biscuits and almonds. In a bowl, whisk all the ingredients and pour the mix into a previously caramelized tin. Heat the oven to 180ºC and bake the tart in a bain-marie for one hour.