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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Separate eggs and place them in different bowls. To each bowl, add 25g of sugar and beat lightly.
When the egg white mixture becomes creamy, mix in the egg yolk mixture. (Photo #1)
Add sifted flour and honey. Blend well. (Photo #2)
Stir in burnt butter and blend. (Photo #3)
Fill small tart molds with the batter 4/5 full.
Sprinkle with roasted nuts. Make sure the nuts are set in the batter as in the photo. (Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for about 12 minutes until golden.
While the cakes are still hot, remove them from the molds and brush with syrup.
After cooling, sprinkle with confectioners’ sugar.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
ten 6 cm tart molds |
442kcal |
90 minutes |
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| whole eggs |
100g |
| sugar |
50g |
| cake flour |
90g |
| honey |
60g |
| butter |
80g |
| walnuts |
60g |
| almonds |
60g |
| sugar syrup |
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| confectioners’ sugar |
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【Preparation】
- Sift together flour and cocoa powder.
- Make burnt butter and allow to cool.
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