Danish tartlets
Miniature version of a Mazarin cake

My local library is a great source for European baking books and lately my affections lean towards Scandinavian countries. It's the simplicity that I like so much; they bake the same way  they do everything else - effortless, uncomplicated, stylish and tasteful.

The Mazarins that I am sharing today are a Danish version of the Mazarin cake, which again has plenty of varieties. They are delicious as they are, but provide a great kind of a blank canvas for you to play with. I added roughly chopped roasted hazelnuts to the filling and topped some of them with chocolate ganache. Some were sprinkled with icing sugar and decorated with red currants


Equipment: 12 tartlet tins or a muffin tray
Preheat the oven to 190 C/375 F/ gas 5

For the pastry:
150 gr plain flour
25 gr icing sugar
90 gr unsalted butter
1 egg yolk

For the filling:
65 gr unsalted butter
75 gr icing sugar
2 small beaten eggs
115 g ground almonds

For the topping: 
100 gr good quality chocolate
20 gr unsalted butter, or
100 ml double cream for ganache or
just icing sugar for dusting

Sift the flour and icing sugar, then rub in the butter, until the mixture has a breadcrumb texture. Stir in the egg yolk and work into a smooth dough. Wrap it in a cling film and refrigerate for at least one hour.

Roll it out to a thickness of 3 mm and line tartlet tins.Place the tins on a baking tray and refrigerate. 
Make filling  by creaming the butter and icing sugar until fluffy, add the beaten eggs, a little at the time, then astir the ground almonds. Put a handful of roasted chopped hazelnuts if using. Divide the filling and spoon into the chilled pastry cases. Bake fro 20 minutes, or until light brown in colour.
let them rest on a cooling rack, then decorate.
Melt the chocolate with butter over a pan filled with simmering water, cool slightly then spread over the mazarins.
For ganache, melt chocolate in hot double cream and mix vigorously.

Recipe adapted from "The food and cooking of Scandinavia".

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