* 150gr Borges Raw Common Almonds
* 450cl milk
* 350gr sugar
* 18 puff biscuits
* 3 eggs
* Liquid caramel
- * Once the tart is cold, remove it from the tin and cut it into small cubes. Put these cubes into paper cases.
Step by StepCrush 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.
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