Almonds and biscuits grind in a blender into crumbs. The almonds I was milled into flour, because like the little pieces of nuts. Melt the butter for 30 seconds in the microwave or on the stove.

Mix butter, almonds and biscuits.

Take the parchment molds for muffins, put them in a baking dish muffins. Put the dough making tartlets, using compaction of the bottom of the stack. You can also use silicone molds for baking baskets. Put in the oven at 180°C for 10 minutes.

Lemons to wash a grater to remove the zest, squeeze juice. Separate the whites from the yolks, the whites will not be needed, whip the egg yolks with the condensed milk until smooth. Add the zest and lemon juice, cream, beat again. Fill cream cakes, put it in the oven at 160 °C for 20 minutes.

Allow to cool completely for 20-30 minutes, then remove from the molds. If you submit it straight away to the table - they are incredibly delicate to take in hand practically impossible. Dessert fork to help you:) I put it in the refrigerator not releasing from the parchment molds, after 2 hours, they can be easily removed and kept great form (even in the hands). Pleasant experiences!