If you’ve read my last recipe Crème Pâtissière, I mentioned a variety of cakes where you can use it, so today, I’m going to show you how to make one of my favourite petit fours which includes this creamy custard and is called mazarine and berry mini tarts.
These tarts are made of a shortcrust pastry shell filled with mazarine, dipped in dark chocolate and topped with crème pâtissière and fresh summer/autumn berries. I use the mini muffin tin from Wilton, when I make these, but if you want them bigger, feel free to use a regular sized muffin tin or simply make one big tart.
Let’s get started!
For the tart shells, you’ll need:
- 300 g of all-purpose flour
- 150 g of butter at room temperature
- 100 g of icing sugar
- 1 large, free-range egg
For the mazarine filling, you’ll need:
- 200 g pure marzipan at room temperature
- 125 g of sugar
- 75 g of butter at room temperature
- 2 large, free-range eggs
You will also need:
- One portion of crème pâtissière
- 300 g of dark chocolate 55-60%
- Fresh berries, almonds or whatever you want to top them with 🙂
Honestly, this is by far the simplest pastry recipe, I know, thanks to Mette Blomsterberg. You simply mix all the ingredients together in a bowl with your hands until it assembles like this:
When it has assembled, you simply wrap it in cling film and store it in the fridge for 30 minutes.
When making the mazarine filling, start off by kneading the sugar into the marzipan, a small bit at a time, with your hands… and I’m not gonna lie, this is going to get messy!
When all the sugar is kneaded in, do the same with the butter.
Now that your hands are really greasy, you then do the same with the egg…
No, just kidding… put the buttery sugar marzipan into a bowl, wash your hands and then you add in the eggs a little at a time and at this point, I find it easiest to use a hand mixer with the balloon attachment.
You should end up with a smooth and liquid mass like this:
Once it looks like this, fill it into a piping bag and secure it with an elastic or a plastic clip and put it aside for later.
Next, take the chilled pastry dough out of the fridge, remove the cling film and roll it out on the counter until it is 3-4 millimeters thick. From this point, you’ll want to work fast as the dough can get too warm and unworkable.
Using a round 4 cm Ø cookie cutter, cut out as many circles as you need.
Take the circles and carefully place them in your muffin tin and gently press them down, either with your fingertips (take it from me, it’s basically impossible with long nails) or with a rounded tool. I used the wooden end of my lemon zester.
Then take your piping bag, cut off the tip (not too much) and fill the pastry shells almost to the top.
Bake them at 180°C for 9-12 minutes depending on the oven. The mazerine will still be a bit gooey, but that’s normal. When they have baked, take them out of the oven, place a baking tray on top of them and quickly turn them upside down, let them sit for a minute and remove the muffin tin. This will give them a flat top, which are easier to decorate 😊 Let them cool off.
While they’re cooling, temper the chocolate and dip the top of each tart in it and put them aside to set. If you don’t know how to temper chocolate, you can find the method here.
Once the chocolate has set, fill a piping bag (either with a round piping nozzle, or simply cut off the tip) with crème pâtissière and squeeze a dollop on each tart.
Finish the tarts by placing berries of your choosing on top.
And voila! You’re all done ^^
Till next time 😉
Tip of the day: Springle some icing sugar on top of the tarts for a more “Christmasy” look and serve them at a party 😀