These were black berry almond tartlets.
When I make sweet pie or quiche, there is usually extra dough left. I fill usually one, sometimes two tartlet molds with the leftover dough and freeze them for the future. There were total five of such frozen tartlets at this point. The day became the future.
With the unfilled tartlets, there were many possibilities. I could fill them with custard cream, chocolate, fruit, etc. My choice was classic French almond cream with fruit. For the fruit, I had a bag of frozen black berries. For the almond cream, I adapted a recipe posted on a Japanese woman's blog who lives in France. I tried the recipe before and remembered it worked well. The blog apparently no longer exists, but I still have the recipe that I printed a long time ago.
The tartlets were delightful. Buttery crust with nutty moist almond cream and sweet berries. The little leftover pie dough was the star of the day!
