1. Prepare the ingredients, soften the butter and set aside.
2. Soften the butter, add powdered sugar, salt and mix well,
3. Add almond flour and continue to mix evenly.
4. Continue to add 30g whole egg liquid and mix well,
5. Sift in low-gluten flour and high-gluten flour, mix and knead evenly
6. Wrap in plastic wrap and refrigerate for 1 hour.
7. To make the creamy almond chocolate filling: soften the butter, add in powdered sugar and mix well.
8. Stir almond flour and low-gluten flour evenly, add 1 egg and mix well,
9. Add chocolate and rum and stir well
10. Put it in a piping bag for later use.
11. Refrigerate in the refrigerator for 1 hour and then take it out, roll it out to 5 mm thick,
12. It can be placed in the 6-inch pie pan of the school kitchen, and the excess pie crust can be removed by pressing the shape
13. Cover with tin foil and pour into the baking stone. Bake at 150 degrees in the middle of the oven for 15 minutes. Remove the baking stone and bake at 150 degrees for 10 minutes.
14. Take out and brush the whole egg liquid while it is hot and set aside.
15. Put the chocolate almond filling into the previously baked pie, 165 degrees for 25 minutes, and heat to 170 degrees for 5 minutes to color. Then go take out the spare.
16. To make caramel marzipan: whipped cream, butter, granulated sugar, honey, corn syrup, heat and stir in a pot,
17. After swelling, quickly pour in the almond slices and mix evenly
18. Spread evenly on the pie while it is hot. 180 degrees in the middle of the oven for 8-10 minutes
19. Bake and take out and let cool.
20. Squeeze the melted chocolate and sprinkle with pistachio nuts.
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