1 block sweet short pastry
1/4 cup icing sugar, sifted
125g unsalted butter, softened
125g caster sugar
2 eggs, beaten
30g plain flour
125g ground almonds
4 feijoas, peeled and cooked whole in lemon sugar syrup
1 Line the bench with cling-film and dust with flour.
2 Roll the pastry out to 4mm thick, dust icing sugar over and fold in from each end to meet in the middle and fold again. Roll to 2mm thick, use a saucer to cut out discs, prick and place on a baking sheet lined with baking paper, bake at 170C until light and golden.
3 In a mixing bowl, beat together the unsalted butter and sugar until light and pale.
4 Whisk in the eggs, one at a time.
5 Sieve in the flour and almonds together, folding into the butter mixture.
6 Spread the paste over the discs of pastry; place the tarts back into the oven for seven minutes or until golden.
7 Take from the oven, top with sliced feijoas, dust with icing sugar and place back into the oven at 185C for a further four to five minutes.
8 Take out, place on to a plate, top with buffalo yoghurt and a drizzle of liquid honey.