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Parmesan frangipane

Parmesan frangipane


10
20
12

Pidy’s gluten-free range is growing by the day with a fantastic array of formats to meet your needs, from cocktail and buffet options, to main meals and desserts. 

Ingredients

12 x 5cm Pidy Gluten-free Cases

100g unsalted butter

2 x garlic cloves finely chopped

2 x eggs, plus one yolk

35g flour (gluten-free)

65g ground almonds

35g finely grated Parmesan

12 x blanched asparagus spears

Sun blush tomato (optional)

Method

Preheat the oven to 190°C. Soften the butter with an electric beater, add the garlic and then the eggs, one at a time, between spoonfuls of the flour. Beat until light and fluffy.

Add the remaining flour, almonds and Parmesan, beat again until soft. Spoon the mixture neatly into the tart case and insert an asparagus spear into each one. Bake until the frangipane is cooked and risen to a small dome.

Garnish with sunblush tomatoes and Parmesan.

For more recipes download our pastry collection magazine 

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