Step 1 of 5
Mazariner – Scandinavian Almond Tartlets
Make the shells: pulse flour and icing sugar in a food processor. Add cold butter and pulse until evenly crumbled. Add 1 egg and pulse until dough comes together.
Step 2
Pipe or spoon the filling into the shells, filling about ¾ full. Bake for 20–25 minutes until light golden. Cool on a wire rack.
Step 3
Roll out on a floured surface. Cut into circles with a large mug. Press into a greased muffin tin. Refrigerate while making the filling.
Step 4
Preheat oven to 180°C (355°F). Make the almond filling: whisk the 3 eggs and icing sugar until thick and airy. Stir in the melted butter, vanilla, flour and almond extract. Stir in the almond flour.
Step 5
Make the glaze: stir together the icing sugar, cream and almond extract to a spreadable consistency. Spread over the cooled mazariner.
