Mix the Crème Butter, icing sugar, salt and almond powder till it is smooth. Add the eggs, followed by the sifted flour and starch. Store in the refrigerator.
Cream cheese crème
Mix all the ingredients together and whip into soft peak.
Egg tart filling
Mix all the ingredients with a hand blender.
Assembly
Line the tart circles Ø 10 cm with the pate sablé. Bake at 160°C for 20 minutes, until golden brown. Cool down after baking. Pour in the egg tart filling and bake at 140°C for 30 minutes. After baking, cool down the tarts and pipe the cream cheese crème on top and decorate with the chocolate decoration.
