Mazariner — Scandinavian almond tartlets with a buttery shortcrust shell and rich almond filling, finished with a glossy icing. A delicate, elegant little bake.
- 3 Egg
- 100g Butter
- 2 teaspoons Vanilla Extract
- 2 tblsp Flour
- 2 cups Almond Flour
- 2 cups Powdered Sugar
- 3 tablespoons Heavy Cream
- 1/4 tsp Almond Extract
Video
Preparation
- For the shells, combine the flour and powdered sugar in a food processor. Add the butter and pulse until evenly distributed, then add the egg and pulse until the dough comes together.
- Roll the dough out on a floured surface, cut into circles with a large mug, and press into a greased muffin pan. Chill in the fridge while you make the filling.
- For the almond filling, preheat the oven to 355°F (180°C). Whisk the egg and powdered sugar together until thick and airy. Melt the butter and stir it in, then stir in the vanilla, flour and almond extract, followed by the almond flour.
- Pipe or spoon the filling onto the shells, filling them about ¾ full.
- Bake for 20–25 minutes, until light golden brown, then cool on a wire rack.
- For the glaze, mix the powdered sugar with a little liquid until spreadable, spread over the mazariner, and decorate with sprinkles if you like.
