Mandelmusslor (Almond - Cream Tartlets With Berry Sauce)

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

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 400u0b0F
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.

dough, whole blanched almond, sugar, flour, unsalted butter, berry sauce, lingonberries, orange juice, cream, heavy cream, vanilla sugar

Taken from www.food.com/recipe/mandelmusslor-almond-cream-tartlets-with-berry-sauce-410996 (may not work)