Sigrun Cakes
Shared by: erin
Source: Erin
Yield: 1 dozen tarts
Ingredients
Directions
Place the flour in a bowl and cut in the chilled butter using a pastry cutter or your fingers. Add the cream, 1 Tbs at a time, and mix well after each addition. Gather the dough into a ball, wrap in plastic wrap, and chill until slightly firm, about 15 minutes.
While the dough chills, grease 12 muffin tins and preheat the oven to 425F.
Roll out the pastry dough on a prepared surface to a thickness of 1/8". Use a wide-mouth screw band to cut 12 circles from the dough. Press the circles into the greased muffin tin, using the leftover dough to repair any cracks that form.
In a stand mixer, mix together the sugar, egg whites, almond flour, and cardamom. Beat until thick and creamy, about 5 minutes. Place one large spoonful of filling into each pastry shell. Cut strips from the leftover pastry and use to make a cross on top of each tart.
Chill the tarts, if needed, before baking.
Bake at 425F for about 15 minutes, until firm and golden brown on top. Let cool before removing gently from the muffin tin.