Mazariner
Servings: 10 tarts
Equipment
- Stanard muffin tin
Ingredients
Pastry
- 120 g plain flour
- 15 g caster sugar
- 80 g butter cold & diced
- 1 large egg yolk
- 1 Tbls water
Almond paste
- 100 g blanched almonds
- 50 g icing sugar
- 1 tbls egg white
Filling
- 150 g almond paste
- 75 g butter room temperature
- 1 tbls caster sugar
- 1 large egg
Icing
- 100 g icing sugar
- 1 Tbls lemon juice
- 1 Tbls freeze dried raspberry powder sifted to remove the seeds or a little raspberry puree
- 2-3 unsalted pistachios optional
Instructions
Pastry
- A food processor is the fastest method for this. Place the flour, sugar and the diced butter in the bowl and pulse. Now add the egg yolk and water, pulse until the dough just begins to come together. Remove and shape into a neat ball, wrap and refrigerate for 20 minutes.
Almond Paste
- Pulse the skinned almonds in a food processor to a coarse crumb, don’t over mix as they will become claggy. Place in a bowl and add the egg white and icing sugar. Stir until it starts to come together like a dough, you may need to add a teaspoon of cold water. Press into a sausage shape, wrap and place in the fridge until needed.
- While the dough is chilling, get to work on the almond filling…
Filling
- Grate the almond paste into a medium size bowl or free standing mixer. Add the butter and sugar, beat until smooth. Crack the egg into a small bowl and light whisk with a fork. Add a third of the egg to the almond mixture and beat. Repeat until all the egg is added. The filling is now ready.
- Now for lining the moulds; simply take a small piece of pastry and press and pinch into the muffin moulds or for a neater look roll and stamp out rounds with a cutter.
- Pre-heat the oven to 180°C fan
- Fill each tart with rounded tablespoon of filling or just over two thirds full. Place in the centre of the oven for 15- 20 minutes or until the tops turn a crisp golden brown.
Icing
- In a bowl, mix the icing sugar and lemon juice gradually, making sure that the consistency remains fairly thick. Remove one third and add the sifted freeze dried raspberry powder. Poor a dessert spoonful of lemon icing on each tart, then follow with a teaspoon of raspberry icing. Swirl with a cocktail stick. Leave to set for an hour or so. Grate a little pistachio over the top of each tart.