Tropical fruit tarts

Name: tropical fruit tarts
Total time: 30 min
Yield: 0
Ingredients: 200 gram flour for the dough; 75 gram white caster sugar for the dough; 1 bag vanilla sugar for the dough; 1 egg for the dough; 1 teaspoon lemon zest for the dough; 100 gram butter for the dough; 125 gram almond for the almond paste; 40 gram powdered sugar for the almond paste; 2 tablespoon soft butter for the almond paste; 1 protein for the almond paste; 0.5 teaspoon vanilla essence for the almond paste; 0.5 teaspoon almond essence for the almond paste; 1 mango for the filling; 1 banana for the filling; 2 Kiwi for the filling; 1 papaya for the filling

Ingredients

200 gram flour for the dough
75 gram white caster sugar for the dough
1 bag vanilla sugar for the dough
1 egg for the dough
1 teaspoon lemon zest for the dough
100 gram butter for the dough
125 gram almond for the almond paste
40 gram powdered sugar for the almond paste

2 tablespoon soft butter for the almond paste
1 protein for the almond paste
0.5 teaspoon vanilla essence for the almond paste
0.5 teaspoon almond essence for the almond paste
1 mango for the filling
1 banana for the filling
2 Kiwi for the filling
1 papaya for the filling

Directions

Put the ingredients for the dough with a pinch of salt in a bowl and cut the butter with two knives into small pieces.
Knead everything into a smooth dough.
Wrap it in cling film and let sit in the refrigerator for about 30 minutes.
Mix the ingredients for the almond paste into a firm cream.
Preheat the oven to 200 ° C.
Roll out the dough and cover the molds with it.
Prick the dough with a fork.
Place pieces of parchment paper with the baking bin filling on top. Press it a little.
Bake the dough in the middle of the oven for 15-20 minutes.
Remove the baking paper with filling and allow the bottom to cool.
Brush them with the almond paste and spread the fruits over it.