Mix the butter with the icing sugar using the leaf-shaped hook of the food mixer. Heat the whole eggs in the microwave to 40°C. Sieve the baking powder, the almond flour and the flour before adding to the mixture. Finally add the semi-candied fruit. Weigh 400 g. of the mixture into each mould and then cook everything at 160°C for 1 hour.

Advice: Grease the moulds to help take the tart out more easily or cut greaseproof paper and line the walls of the tins to avoid the tart sticking to the sides. Slightly flour the semi-candied fruit to avoid the pieces of fruit all ending up on the bottom of the mould. After 10 minutes of cooking, cut the upper part of the cake with a lightly oiled paring knife.

Decoration

Sprinkle the cakes with slightly warm TopGel Mirror Neutral. Decorate the surface of the tarts with Candied Fruit (orange, red pear, etc.)