125g (4oz) Butter
225g (8oz) Flour
200ml (7 fl oz) Milk (plus a little to bind the dough)
50g (2oz) Caster Sugar
Flaked Almonds to decorate
Rub the butter into the flour and bind with milk.
Chill for 20min.
Butter 6 small tins or dishes.
Roll out the pastry thinly to line the tins.
Bake blind for 15min at 200C, 400F, or gas mark 4.
Whisk together the eggs, milk, caster sugar and amaretto syrup.
Pour into the pastry cases and bake for a further 15-20mins at 180C 350F or gas mark 4.
Decorate with flaked almonds and leave to cool before serving.