Danish nougat tart

Ingredients for 1 servings:

• 200 g butter
• 300 g wheat flour
• 100 g powdered sugar
• 1 egg(s)
• 200 g powdered sugar
• 200 g marzipan
• 100 g butter, soft
• 1 egg(s)
• 50 g flour
• 200 g nougat
• some almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

from one 26cm mold or two 18cm molds

Make a shortcrust pastry from the ingredients for the base and shape it into a ball. Wrap the ball in cling film and chill for at least one hour. For the filling, mix the sugar with the marzipan. Then add the softened butter and stir in. Then add the egg and mix. Finally, gently stir in the flour with a spatula. Grease a 26 cm diameter baking dish or two small 18 cm diameter baking dishes. Line the dish(es) with the dough to form a rimmed base. Then add the marzipan filling. Bake the tart in the lower part of the oven at 180 °C (top/bottom heat) for about 20 minutes, until the top is lightly browned. Allow the tart to cool. Melt the nougat over a bain-marie and then pour it over the cake. Sprinkle the almond flakes on top. Allow the tart to harden in the refrigerator.