Almond tart with pelamushi

Blend 500ml grapes juice with flour. Bring the second part of the juice together with spices and orange zest to boiling. Add that flour mass and stir until you get it condensed. Take it off the fire and pour in silicon forms in half-circles. Dip 2-3 pieces of grapes in the formed Pelamushi. Let it cool for few hours.

Shortbread dough: 250g flour 150g crème butter 95g sugar powder 3g salt 30g ground almonds 60g eggs Prepare the shortbread dough with the usual method. Add dried ingredients, cold, chopped butter and mince it, add eggs and knead the dough.

Flatten the dough in two layers of the baking paper. Let it cool for minimum an hour, flatten for 2-3mm, place in forms and half bake on 150C.

When the tart and Pelamushi are both cold and hardened, place the Pelamushi half-circles on the tarts. Ice the Pelamushi with neutral glaze and toss some walnuts in it. Decorate with Churchkhelas if you like so.