Cream-filled Pastry: 3 egg whites separated, 3/4 cup confectioners' sugar, 1/2 cup all-purpose flour, Creme, 2/3 cup unsalted butter, softened, 80 g almonds without skin or chestnuts, peeled and chopped, 1/2 cup confectioners' sugar, 2 tablespoons rum, For garnish: 1 1/2 cups heavy cream, candied fruits
Cream-filled Pastry: 3 egg whites separated, 3/4 cup confectioners' sugar, 1/2 cup all-purpose flour, Creme, 2/3 cup unsalted butter, softened, 80 g almonds without skin or chestnuts, peeled and chopped, 1/2 cup confectioners' sugar, 2 tablespoons rum, For garnish: 1 1/2 cups heavy cream, candied fruits
In a bowl, beat the egg whites until stiff
Mix in the flour, beaten eggs, and powdered sugar
Mix well
Butter and dust with flour a 25 cm x 12 cm English-style tart pan
Spread the dough into the prepared pan and bake at moderate heat (170°C) until lightly golden
Let cool and cut into slices
Make the creme: In a bowl, beat the butter, add almonds or chestnuts, powdered sugar, and rum
Always sandwich two slices with the creme
Top with whipped cream, beaten in chantilly, and garnish with candied fruits
