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Marcipantærter med havtorncreme

Marzipan tarts with sea buckthorn cream

These little tarts with a crispy base, juicy marzipan and tart sea buckthorn cream are completely irresistible and are our new favorite cakes

For 8 small pies or double portion for one large pie.

Marzipan tarts with sea buckthorn cream

What you need

Pie base:
140g wheat flour or Jytte flour
60g icing sugar
125g cold butter
1 egg

Marzipan filling:
120g soft butter
100g of sugar
150g cold marzipan
1 egg
1 tablespoon potato flour
2 tablespoons 100% sea buckthorn juice

Sea buckthorn cream:
½ vanilla pod
1 egg
75g of sugar
¾ cup milk
½ dl 100% sea buckthorn juice
10g cornstarch

Whipped cream for the cream:
1 dl whipping cream

The small tarts can be made the day before and the same with the sea buckthorn cream, but they should not be assembled before serving.

Here's how you do it:

Pie dough:
Mix flour and icing sugar
Cut the cold butter into slices and knead it together with the flour until everything is smooth.
Add eggs and quickly bring the dough together.
Put it in the fridge min. ½ hour.
Grease the small pie tins with butter.
Roll out the dough to 2-3 mm thickness and place it in the moulds.
Turn on the oven at 180 degrees.

Marzipan filling:
Mix all ingredients well with a fork and then stuff it into the tarts.
They should not be filled completely and not to the top, as it will bubble up a little during baking.
The tarts are baked in the middle of the oven for approx. 25 min or until they are golden.

Sea buckthorn cream:
Split the vanilla pod and mix the grains with a little sugar.
Whisk vanilla, sugar, cornstarch, milk and eggs together.
Heat the sea buckthorn juice in a pan and add the egg mixture, whisking constantly.
When the cream thickens, it is poured into a bowl and film is placed directly on the cream to avoid condensation. Put it in the fridge for min. 3 hours.

Whipped cream:
Whip the cream to a soft foam and mix with the cooled sea buckthorn cream.
Mix it well with a fork until it is a smooth and soft mass.