Almond Strawberry Tosca Cups

ALMOND STRAWBERRY TOSCA CUPS

Mandelformar med jordgubbar och toscaglasyr

16 pastries

Crust:

3½ oz cold butter

1 cup flour + some flour for baking

1½ tablespoon sugar

1 teaspoon vanilla sugar

1 egg yolk

Filling:

3½ oz almonds

½ bitter almond

2 eggs

0.4 cup sugar

1½ tablespoons flour

1 oz melted, cooled butter

4 cups strawberries, not too large

Tosca:

3½ oz butter

0.4 cup sugar

2 tablespoons regular milk

2 tablespoons flour

2½ oz flaked almonds

Blend the dough together in a food processor. Add the egg yolk towards the end and make sure not to overwork the dough. Take it up, shape into a sausage and cut in pieces. Thumb them out in steady aluminum baking tins with the help of some extra flour and put them on a baking plate. Store cold while you prepare the filling.

Grind the almonds. Beat eggs and sugar until fluffy and add almonds, flour and butter. Prick the dough and divide the filling in the tins. Put a small split strawberry in each. Save some berries for decoration if you wish. Bake in the oven at 392F for about 10 minutes.

Mix the ingredients for the tosca in a saucepan and simmer while stirring. Take out the pastries and divide the tosca on top of each, put back in and bake for another 10 to 12 minutes. Decorate if you wish, then enjoy!

Bella