- For the dough
- 1 tablespoon sugar
- 150 grams Pastry flour
- 80 grams butter
- 5 tablespoons Marsala wine
- 1 pinch salt
- butter (for the pan)
- Pastry flour (for the pan)
For the filling: Thaw the berries and mix with 2 tablespoons of sugar.
For the pastry: Rub the flour and butter by hand until crumbly and incorporated. Add the Marsala and salt and knead into a smooth dough. Form into a ball, wrap in plastic and chill for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Butter and flour approximately 8 small tart pans. Roll the dough out between plastic wrap and cut out 8 circles. Line the tart pans and trim off any excess dough. Bake for 20 minutes until golden brown.
For the filling: Beat the egg yolks with 5 tablespoons of sugar until creamy in a bowl over a pot of simmering water. Add the Marsala and beat until creamy and thick. Let cool and evenly distribute into the tart shells. Decorate with 1 tablespoon of berries. Dust with powdered sugar and garnish with the almonds. Arrange the remaining berries as desired.