Almond cream tartlets
120 g sweet almonds
200 g butter at room temperature
130 g Dansukker Superfine Sugar
1 egg
240 g plain flour
4-5 bitter almonds

Sea buckthorn filling
160 g sea buckthorn
170 g Dansukker Granulated Sugar
400 ml whipping cream
400 ml smetana

Topping
200 g sea buckthorn, defrosted

Blanch, peel and grind the almonds.

Beat the butter and sugar until smooth. Add the almonds, egg and flour.

Grate in the bitter almonds and knead to a smooth dough on a worktop. Wrap in cling film and leave in a cool place for 1 hour.

Meanwhile, prepare the sea buckthorn filling. Heat the sea buckthorn and sugar. Strain through a fine-meshed sieve.

Whip the cream and fold in the smetana to form a smooth mixture. Finally, fold in the sea buckthorn syrup. Refrigerate.

Heat the oven to 200°C. Roll the dough into a thin length and cut into even pieces. Grease the tartlet tin and gently press dough into each mould. Place the tartlet tin on a baking sheet and bake in the middle of the oven for about 8 minutes.

Carefully ease out the tartlets while still hot. Leave to cool on a wire rack.
Fill the almond tartlets with sea buckthorn filling and top with sea buckthorn immediately before serving.

Try the Swedish classic cream and jam filling too!