Mazariner – Swedish almond mini tarts

Mazariner recipe – Swedish almond mini tarts. Delicate tartlets with a thick and fragrant filling.

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Prep Time 15

Cook Time 35

Waiting time 1

Total Time 1 50

Course Pies, sweets and dessert

Cuisine Ovo-lacto vegetarianism, traditional Swedish

Servings pieces

Calories 232 kcal

Place flour, butter and powdered sugar in a robot equipped with blades and blend until you get a mixture similar to sand. Otherwise, crumble butter with your fingertips or a fork into the flour mix.
Add yolk and knead briefly until all the ingredients are well blended. Wrap in plastic wrap or place in a tight container with a lid. Place the pastry in the refrigerator for at least 1 hour.
Take the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured board, bringing it to a thickness of 5 mm. Use it to coat 5 – 6 tartlet moulds that are 8 – 10 cm in diameter. Place your mini tarts in the refrigerator while you prepare the filling.
I used the shapes with the removable bottom. If you use regular tin moulds, I recommend that you brush them with butter and dust them with flour. You can also create long strips of baking paper that placed on the bottom of the mould create a cros.s These strips will then be used to take the cake out from the mould without ruining the shell. Just take the tips of the strips with your fingers and pull them up together with the whole mini tart.

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Put butter and sugar in the bowl and whisk using the electric mixer. Form a light and fluffy mass of butter.
Gradually add the eggs. Finally add the almond flour and the almond extract. The amount of the added aroma varies according to the brand you use. With the main Italian brands I use a teaspoon.
Divide prepared filling among the previously prepared shells. Fill each shell up to two thirds in height as the filling tends to swell a lot.
Bake in a preheated static oven at 200 ° C for 15 minutes. Once the mazariners are baked, take them out of the oven and let them cool completely.
Place the glaze ingredients in a bowl. Rub with the back of the spoon until it forms a thick glaze that is without lumps. It should remain easy to spread on the prepared cake. If necessary, add more powdered sugar or lemon juice. Decorate and wait for the glaze to become firm.