If you don’t own clamshell-shaped pastry tins, you can use almost any two-ounce baking tin to shape the pastry crusts for these elegant desserts.
- 1⁄2 cup whole blanched almonds
- 1 cup sugar
- 2 1⁄3 cups flour
- 15 tbsp. unsalted butter, softened, plus more for pan
- 1 cup fresh or frozen lingonberries or raspberries
- 1 tbsp. fresh orange juice
- 1 1⁄2 cups heavy cream
- 1⁄2 cup vanilla sugar
- Make the pastry dough: Put almonds into the bowl of a food processor and process until finely chopped. Add ¾ cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
- Heat oven to 400°. Divide dough into 32 equal pieces, about 1 oz. each. Press each dough piece into the bottom and sides of a 2-oz., 1⅞” x 1⅜” clamshell-shaped baking tin. Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12–14 minutes. Transfer to a wire rack and let cool completely.
- Heat remaining sugar, lingonberries, and orange juice in a 1-qt. saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely. In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
- To serve, fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.