Rosemary-Almond Tarts

Serves 4Preparation time 1 hour 20 minutes (excluding baking time)
250 g flour
150 g chilled butter
4 eggs (large)
Coarse sea salt (Fleur de Sel)
3 garlic cloves
1 organic lemon
20 g parmesan cheese
4 sprigs of rosemary
150 g grounded almonds
50 g flour (Type 550)
3 tablespoons sherry
Freshly ground black pepper
Freshly grated nutmeg

Cut butter into cubes. Using the dough hook of a hand mixer, quickly mix flour, butter, 1 egg and salt into a smooth dough. Wrap dough in aluminum foil and chill for one hour.
Meanwhile, peel and mince garlic. Finely grate lemon zest and squeeze out the juice. Finely grate parmesan cheese. Finely chop rosemary leaves. Mix garlic, lemon zest, lemon juice, parmesan, rosemary, almonds, flour and sherry. Separate 3 eggs. Beat egg whites with a pinch of salt until stiff. Beat egg yolks with the dough hook of a hand mixer until they become foamy.
Mix in all other ingredients. Fold in egg whites and season with sea salt, pepper and nutmeg.
Place dough onto a floured surface and roll out with a rolling pin. Cut out six 14 cm circles. Lightly grease 12 cm of the pieces. Fit pieces of dough into tart moulds, pressing on the edges, and removing any extra dough from the edges. Spoon filling into each tart. Bake in pre-heated oven on lowest rack for 20 minutes at 200 degrees (gas stove level 3). Serve sprinkled with sea salt.