Because this filling contains raw eggs, it must be baked before using. It is most commonly used in tarts, such as Megan’s Frangipane Fruit Tarts and Bakewell Tart, but it may also be baked on its own in mini muffin tins, perhaps with a single berry or small spoonful of jam in the middle, for tiny dessert cakes.

Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy:

Beat in:

Beat in one at a time:

Add and mix until combined:

Use immediately or store refrigerated in an airtight container for up to 4 days.