Marzipan tart

Crumble the cold butter over the flour, and add Sukrin Gold and eggs. Knead the dough quickly together until it’s supple and smooth. Wrap the butter pastry in plastic foil and place in the fridge for ½-1 hr.

Cover a springform tin with the butter pastry. Grate/split the SukrinMarzipan into small pieces and mix with Sukrin Gold and Finesse. Mix one egg in at a time. Finally, add wheat flour and FiberFin and mix it all together. Place the marzipan filling over the butter pastry and bake at 180 °C/360 °F for 25 minutes.

Bring the whipping cream, Sukrin Gold, Sukrin Sirup and butter to the boil. Let it simmer until it turns golden. Add in nuts and almonds and bring to the boil again. Leave to boil until it reaches a firmer consistency. Remember to stir continuously.

Spread the Tosca cake filling atop the tart and bake at 220 °C/425 °F for 8-10 minutes. Set aside to cool. This tart is best served cold.