Frangipane Tarts

Makes one 8-inch tart or 15-17 mini tarts (1 1/2 inch to 2-inch shells).

These will stay good for 2 days at room temperature and 3-4 days in the fridge in an air-tight container.

To make this gluten-free- use a gluten-free tart base. To make it eggless, whisk together 1/4 cup (31 g) all-purpose flour, 1/2 tsp baking powder, and 2 tsp cornstarch, and add it to the batter when you add the almond meal. Add 1/3 cup (90 g) aquafaba in three additions when the directions say to add eggs.