Mazarint rta recipe

Mazarint rta recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Mazarin tart is a classic Swedish dessert that is sure to satisfy any sweet tooth. This delectable treat features a buttery almond crust filled with a luscious almond paste filling and topped with a delicate layer of powdered sugar. The combination of the rich, nutty flavors and the flaky texture of the crust creates a truly irresistible dessert. Whether served as a special occasion treat or enjoyed as an everyday indulgence, this Mazarin tart recipe is guaranteed to impress.

Keywords: Swedish dessert, almond, tart, sweet tooth, powdered sugar.

Mazarint rta recipe details

Mazarint rta recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

	For the shortcrust pastry:
150 g	soft butter
50 g	sugar
1 packet(s)	vanilla sugar
2	egg yolks
250 g	plain flour
	For the filling:
100 g	marzipan
100 g	butter
50 g	icing sugar
2	eggs
2 drop(s)	oil of bitter almonds
100 g	almonds, blanched, grated
50 g	cornstarch
1 tsp	rind of lemon, grated
	To garnish:
	icing sugar

Instructions

Preheat the oven to 175°C and grease a springform tin (∅ 24cm).

Whisk the butter with sugar and vanilla sugar until creamy. Stir in the egg yolks. Add the flour and knead the mixture to a smooth dough.

On a lightly floured surface roll out the dough. Transfer to the tin and slightly press on the bottom and to the edges. Set aside on a cool place.

Cut the marzipan in small pieces, then stir in the butter and the icing sugar until creamy. Mix in the eggs and the oil of bitter almonds, then fold in the almonds, the cornstarch and the lemon rind. Evenly divide the filling on the dough.

Bake in the preheated oven for 45 minutes. Allow to cool slightly, then remove the cake from the tin and transfer it to a wire rack to cool completely.

Dust with icing sugar and serve.

Preparation time:
ca. 35 min
Grade of difficulty:
medium
Calories per portion:
n/a