Polish Easter Mazurek Tart
Mazurek is a traditional Polish Easter tart.
- Makes : 6 - 8 |
- Difficulty: a little effort
- Prep Time : 2:30 hours |
- Cook Time : 40 mins
1 vanilla pod, split and seeds scraped
1 C (250 ml) all-purpose flour
3 Tbsp (45 ml) butter
2 tsp (10 ml) cream
1 egg, beaten
Middle Filling – Chocolate and Almond Meringue
1 egg white
1 ½ C (375 ml) icing sugar
½ C (125 ml) ground almonds
2 Tbsp (30 ml) cocoa powder
zest 1 orange
1 tsp (5 ml) fresh orange juice
½ C (125 ml) sultanas (finely chopped)
Top Layer – Nut Butter
½ C (125 ml) roasted peanuts
½ tsp (2.5 ml) peanut or vegetable oil
pinch of sugar
½ tsp (2.5 ml) honey
pinch of salt
Glaze Layer – Chocolate Ganache
½ C (125 ml) of dark chocolate
½ C (125 ml) cream
zest of 1 orange
Preheat the oven to 180 ºC.
Split the vanilla pod and scrape out the seeds. Place all of the ingredients, including the vanilla seeds, into a mixer and using a paddle attachment mix on a slow speed until a dough has formed.
Press the dough firmly into the bottom of a cake/tart tin (16cm- 20 cm).
Bake for ± 10-20 minutes until it starts to turn golden brown in colour. Once baked, remove from the oven and let it cool. Lower the oven temperature to 165 ºC.
Tip: Instead of throwing away the scraped vanilla pods, rather add to a small jar filled with sugar – this will flavour the sugar and result in a beautiful vanilla sugar.
Whisk the egg whites to soft peaks. Once at the soft peak stage gradually add the sugar and continue to whisk to stiff peaks (meringue stage). Add the rest of the dry ingredients, as well as the orange zest, and mix well.
Gently fold the dry ingredients into the egg whites. Pour onto the baked cooled biscuit and bake at 165 ºC ± 15-20 min until set. Allow the tart to cool completely before adding the last layer and glazing.
Roast the nuts until golden brown. Grind the nuts in a food processor until they look smooth and creamy, about 3 minutes. Transfer the mixture into a bowl. Add salt and sugar to taste. Spread the nut butter over the chocolate layer and chill for 2 hours.
In a small saucepan, bring the cream to a simmer. Break the chocolate into pieces in a separate bowl. Once the cream is simmering remove from the heat and pour over the chocolate. Add the zest and stir until the chocolate has melted and you get a smooth silky texture. Pour directly over the peanut butter layer moving the cake in small circles for an even coating. Refrigerate until set.
Now to be creative, use flaked, whole and ground almonds to decorate in your desired pattern.