Citrus Tartlets

Sift the flour onto a work surface and combine with the ground almonds and fructose. Make a well in the center and add the beaten egg. Distribute the butter throughout and combine everything using a bench scraper or large knife. Quickly knead with hands until smooth. Wrap with plastic wrap and refrigerate for at least 1 hour. 

Roll the dough out onto a floured surface and cut out slightly larger than the tart pans. Grease the tart pans with butter or oil and line with the dough. Crimp the edges with a fork. 

Place the tart shells in an oven preheated to 200°C (approximately 400°F) and bake for 10 minutes, until golden brown. Allow to cool slightly. 

For the filling: Melt the butter in a saucepan over low heat. Add the remaining ingredients and whisk until thickened.