Mini Mazarin tarts

These little Mazarin tarts are a wonderful dessert for any occasion where something delicious needs to be served. Here it is served with a creamy blueberry custard, blackberries and blueberries.

Pie dough:

40 grams powdered sugar

50 grams of butter

150 grams of wheat flour

15 grams almond flour

a little salt

1 beaten egg

Mazarin filling:

40 grams soft butter

50 grams of sugar

50 grams marzipan

1 egg

Add the icing sugar to a bowl and crumble the butter into it. Add the other ingredients to the bowl. The egg should be beaten in a separate bowl before adding it. Add a little more flour if the dough is too sticky. Slowly bring the dough together by hand. When the dough is ready, roll it out between two pieces of baking paper and refrigerate for 30 minutes.

Take the dough out and roll it out to fit the size of the tins. Remember to add 1-2 cm to the height of the pies.

Once the dough is in the molds, add the mazarin filling, which is made by mixing all the ingredients together with a fork. The filling should cover the bottom and be about 1 cm high.

Bake the small pies at 200 degrees (not fan) for 15-20 minutes.

These tarts are topped with blueberry skyr and fresh blueberries and blackberries. I chose to add skyr to use a lighter alternative to buttercream, which can often make the cakes a little too heavy for my taste.

Enjoy :-)