Florentine Tartlets with Frangipane

I gave the idea from Junior Master Chef.  This is a very simple pastry and very delicious. 

Ingredients:-
Sablée Pastry:

225g plain flour

75g icing sugar mixture

Pinch salt

150g chilled unsalted butter, diced

1 egg

Frangipane:

80g unsalted butter, diced

80g caster sugar

2 egg

2 egg white

120g almond meal

Topping:

75g honey

40g caster sugar

75g unsalted butter

75g flaked almonds

30g red glace cherries

50g Kellogg’s cornflakes

100g dark chocolate 70% cocoa

Method:-

1. Preheat oven to 180C.

2. For sablée pastry. Sift flour, icing sugar and salt into a large glass bowl. Add the butter, using fingertips rub butter into flour mixture until mixture resembles breadcrumbs. Mix in egg and knead dough until just combined.

3. Place half of the dough in between 2 sheets of baking paper and roll out as thin as possible – approximately 3mm and place on a tray and refrigerate for 10-15 minutes to rest. Reserve remaining dough in fridge for another use.

4. For the Frangipane. Add butter and sugar to the chopper attachment of stick blender and blend until thick and creamy, use a spoon to scrape the sides of the chopper if required. Add egg and egg white and process until combined. Add almond meal and process until combined.

5. Grease six 8cm loose-based tart pans. Remove chilled pastry from fridge and using a 10cm round pastry cutter, cut discs from pastry and use to line the prepared tart pans and trim any excess pastry.

6. Spoon frangipane mix evenly between 6 tart shells, place on a baking tray and bake in oven for 12 – 15 minutes or until cooked through and golden. Remove tartlets from oven and cool for 2 – 3 minutes.

7. For the topping. Combine honey, sugar and butter in a medium saucepan, stir over medium heat until sugar is dissolved and mix becomes foamy. Add almonds, cherries and cornflakes and stir gently until combined.

8. Place chocolate in a bowl over a saucepan of simmering water, stir chocolate until just melted, spoon into a piping bag, using scissors snip the end to make a small hole. Spoon the topping onto the tarts, then drizzle with chocolate to serve.