Mari Moilanen develops a new Christmas pie filling every year.
The crunchy taste of these tarts is really delicious. Mari Moilanen
Every year, a food supplier and influencer Mari Moilanen develop a new kind of Christmas tart. She can be called the queen of Christmas tarts with good reason.
Moilanen characterizes this year’s Christmas tarts as super easy and incredibly beautiful. And there is no word of reproach in their taste either.
The tosca cake frosting takes care of the deliciousness.
– The filling is squishy and almond-like, and when it cools down, it is suitably tough. It can’t be better, Moilanen states in his Instagram video.
Moilanen’s followers agree in their comments:
– Good idea, thank you!
– Oh help! Must test!
– I make these
– Ooooh tosca tart season!
Tosca Christmas tarts
(10 Christmas tarts)
5 Christmas cake plates
Tosca filling:
1.5 dl (about 50 g) of almond chips
50 g of butter
0.5 dl cane sugar
0.5 dl muscovado sugar
3 tablespoons of milk
1.5 tablespoons of wheat flour
a pinch of salt
For lubrication:
1 egg
For decoration:
powdered sugar
1. Thaw the Christmas tart sheets according to the instructions on the package.
2. Measure all the ingredients for the tosca filling into the pot. Bring to a boil and let the filling simmer for a few minutes on medium heat until the filling has thickened. Let the filling cool while shaping the tarts.
3. Fold the tart sheets into a star tart shape. Brush with egg. Put a dollop of filling in the middle of the tarts. Bake the tosca tarts in a 225-degree oven for about 10-15 minutes, until the tarts are beautifully golden brown. Decorate with powdered sugar and serve slightly warm.