Swedish Almond Tartlets

Ingredients

• For the shortcrust pastry: For the shortcrust pastry:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tablespoon cold water 1 tablespoon cold water
• For the almond cream filling: For the almond cream filling:
• 150g (1 ½ cups) ground almonds 150g (1 ½ cups) ground almonds
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 100g (7 tablespoons) unsalted butter, softened 100g (7 tablespoons) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 eggs 2 eggs

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 18g (total), 8g (saturated)
• Carbohydrates: 26g (total), 16g (sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and sugar for the shortcrust pastry. Add the cold cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
2. 2.
   Add the egg yolk and cold water to the mixture. Mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, prepare the almond cream filling. Mix together the ground almonds, sugar, softened butter, vanilla extract, and eggs until well combined.
5. 5.
   Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 3mm (⅛ inch). Cut out circles slightly larger than the tartlet molds.
6. 6.
   Gently press the pastry circles into the tartlet molds, ensuring they cover the bottom and sides evenly. Trim any excess dough.
7. 7.
   Fill each tartlet shell with a generous amount of almond cream filling, smoothing the surface with a spatula.
8. 8.
   Bake the tartlets in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the almond cream is set.
9. 9.
   Allow the tartlets to cool in the molds for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the almond cream filling. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Butter — Use unsalted butter for both the shortcrust pastry and the almond cream filling. It's important to have the butter softened for the almond cream to achieve a smooth texture.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the almond cream. Avoid using artificial vanilla flavoring for the best results.
• Eggs — Use large eggs at room temperature for the almond cream filling. This helps in achieving a smooth and well-incorporated mixture.
• Tartlet molds — If you don't have tartlet molds, you can use a muffin tin as a substitute. Just make sure to adjust the baking time accordingly.

Tips & Tricks

• For a decorative touch, you can sprinkle some sliced almonds on top of the almond cream filling before baking.
• To prevent the tartlet shells from becoming soggy, you can brush them with a thin layer of melted chocolate before adding the almond cream filling.
• Serve the tartlets slightly warm or at room temperature for the best flavor and texture.
• Dust the finished tartlets with powdered sugar just before serving to add an elegant touch.
• These tartlets can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Swedish Almond Tartlets as a delightful dessert or a sweet treat with a cup of coffee or tea. They are perfect for special occasions, afternoon tea parties, or simply as a delicious indulgence.

Presentation advice

Arrange the tartlets on a beautiful serving platter or individual dessert plates. Dust them with powdered sugar and garnish with a sprig of fresh mint or a few raspberries for an elegant presentation.