This cream is a wonderful base for fruit tarts. It is raw and needs to be cooked on the pastry crust. If you are using fruits which need to be cooked, pre-cook the crust, add the almond cream, then the fruit and bake. If the fruits need to remain raw (strawberries) pre-cook crust with cream until fully cooked and golden, add fruits when completely cold. Almond cream is better used soon after it's made. It is easier to spread. If you need to make it in advance or if using left-over cream, put 20 sec in the microwave and stir. Try this cream with apricot, cherry, strawberry, roasted pineapple, apple, pear, peach, etc. I am using a thermo-machine here (Magimix Cook Expert) but you can use any food processor. If yours is not "thermo" just cream the butter before adding it to the bowl. Put the butter in the microwave for 30 sec and then whisk until you get a custard consistency.