Sfogliate alle Mandorle - Creamy Almond Tarts
Put the confectioners’ custard, almonds, cinnamon and liqueur together in a blender and combine the ingredients to obtain a smooth cream. Place in the freezer until almost frozen. With a spoon divide the mixture into four balls and return to the freezer.
Roll out the pastry and cut into eight 10 cm x 10cm squares. Dampen a baking tin with water and carefully lay the eight pieces of pastry on it, place the prepared cream ball in the middle of each one, close them in a triangular shape and seal the edges by squeezing with the fingertips and folding them over on themselves.
Dust well with icing sugar and place in the fridge for 30 mins. Preheat the oven to 240 °C, put the tarts in the oven and bake for six minutes.
Lower the heat to 190 °C and bake for a further six minutes. Meanwhile pour the custard into four dishes, arrange the berries around the edge. When the tarts are ready, that is when they are golden in colour, place them in the centre of each dish and serve immediately.