Here's the method I followed: make some thick custard using the recipe of your choice, then leave to cool with plastic wrap over the top. In the meantime make the shortcrust pastry (500g flour, 250g butter, 140g icing sugar, 3 egg yolks and 1 egg, grated lemon rind). Make the dough, leave to rest in the refrigerator for at least 2 hours and then use to line the bottom of the little pastry molds. Prick them with a fork and leave to rest in the refrigerator once again. Then bake in a pre-heated oven at 180°. When the pastry shells have been baked and cooled, fill each one with custard, using a piping bag. Place a Fabbri amarena in the centre of each one and decorate with flaked almonds.
Recipe by ricettelle