Mandelmusslor (almond - Cream Tartlets With Berry Sauce)

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 32
• 1/2 cup whole blanched almond
• 1 cup sugar
• 2 1/3 cups flour
• 15 tablespoons unsalted butter, softened
• 1 cup lingonberries (fresh or frozen) or 1 cup raspberries (fresh or frozen)
• 1 tablespoon fresh orange juice
• 1 1/2 cups heavy cream
• 1/2 cup vanilla sugar

Recipe

• 1 dough:.
• 2 finely chop almonds in a food processor. add 3/4 cup sugar and process until very finely ground. add the flour and pulse until combined. add the butter and pulse until the dough begins to come together. transfer dough to a work surface and knead briefly until smooth.
• 3 heat oven to 400°f
• 4 divide dough into 32 equal pieces, about 1 ounce each. press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. transfer to a wire rack and let cool completely.
• 5 berry sauce:.
• 6 heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.
• 7 cream:.
• 8 in a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. refrigerate until ready to use.
• 9 assembly:.
• 10 fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.