Swedish Tarts Recipes

SWEDISH TOSCAS (SWEDISH ALMOND TARTS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
• To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
• Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.

SANDBAKKELSE (SAND TARTS)

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.

THE SWEDISH TART

Steps:

• Shake 1/4 cup sugar and 1/4 cup water in a jar until sugar dissolves. Stir in 1/4 cup coarsely chopped fresh dill. Cover; chill until flavors infuse, 24-48 hours. Strain dill syrup. Combine 3 ounces green tea kombucha, 1 1/2 ounces aquavit or vodka, and 1/2 ounces dill syrup in a highball glass half-filled with crushed ice. Stir. Add more crushed ice, mounding above rim. Garnish with a dill sprig.

WILLIAM TART (SWEDISH)

Steps:

• Glacéd ganache, for a tart:.
• Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle.
• Cut the chocolate into small pieces & stir it in the mixture mentioned above.
• When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before.
• Cool it if you aren't going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold.
• Tart assembly:.
• Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ".
• White cake layer will now be known as layer.
• Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart.
• Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm.
• Add the middle layer, with the cut side facing the custard.
• Add a thin layer of whipped cream to, the top of, the middle layer.
• Add pear bits & spread them on top, into, the whipped cream.
• Add top layer, mold it slightly.
• Add whipped cream on top and the sides, creosote, of the nearly finished tart.
• Put it into a refrigerator.
• Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick.
• Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object.
• Take out what you previously put into the refrigerator.
• Roll out, apply, the almond paste on top of the nearly finished tart.
• Mold, & cut the excess, almond paste.
• Pour the, slightly heated, ganache on top of the tart and let it flow out.
• Stroke the ganache gentle with a pallet.
• Sweep around the tart until the drip/flow of excess ganache stops.
• Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height.
• Let the ganache become more solid, & add ornaments if you have.
• PS. English isn't my native language, if you find minor errors.
• I have no real facts about preparation and cooking time.

BERRIES & SWEDISH CREAM TARTLETS

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.

MAZARIN TART

Steps:

• Preheat oven to 325 degrees.
• Pastry:.
• Stir together sugar and flour, cut in butter in small pieces and rub with your fingers until evenly mixed, with a fork stir in egg yolk then compress mixture with your hands until it holds together.
• Use the pastry to line a 9" springform pan, pressing dough up sides about 1"
• Filling.
• Break almond paste into small pieces, put in mixer bowl, mix in sugar and flour until combined, add the eggs and egg white one at a time blending smoothly, then mix in the almond extract.
• Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,.
• Let cool 5 minutes while you make the glaze.
• Glaze
• Blend powdered sugar smoothly with milk, spread over top of the tart.
• When tart is cool remove the rim and serve. Tart can be store for 2 days in an airtight container or freeze for longer storage.
• Note s.
• For a little less sweetness, you can skip the glaze.
• If making individual tarts bake for 30 minutes until richly browned on top.