Preheat the oven to 160 ° O / lower heat. Whip the sugar, vanilla sugar and butter until creamy. Stir in the eggs one at a time. Mix the flour and baking powder and stir alternately with the milk into the butter and egg mixture. Pour the dough into a disposable piping bag and cut the tip off so that an opening of approx. 8 mm is created. Then use it to fill the individual, small molds of the silicone mat up to 5 mm below the edge. Place the mat on the oven rack (please do not use a sheet metal, because it will heat up too much from below) and slide it into the oven on the second rail from below. The baking time is 20-25 minutes. To be on the safe side, make the wooden stick test.
After baking, let it cool down a little in the pan and then turn it out on a large surface and let it cool down (the baked surface that protruded from the pan must now be at the bottom. The dough for 36 mini tarts the above size is enough, you have 2 baking processes.
When everything is baked, the molds can be prepared for further design, namely: Roll 36 small balls out of the nougat and place them on the surface of each tartlet. Roll out the raw marzipan mixture thinly on a little powdered sugar and cut out around 3 - 5 cm circles. Put these over the nougat balls and press firmly onto the tartlet. The result is a dome and the "blank" has the shape of a cone. Now you can let your imagination run free, but here are a few suggestions: