Tartlet with Cranberry Cream and Almonds

Soak almonds in boiling water for 5 minutes, then peel off the skin. Spread the peeled almonds on a baking sheet and dry them in the oven on very low heat.

Grind the dried almonds in a blender or coffee grinder until they reach a flour-like consistency. Mix with honey, lemon juice, half a teaspoon of cinnamon, and half a vanilla pod. Grind everything together in a blender until it forms a soft ball. If needed, add a spoonful of cold water. You will get marzipan dough.

Grind the cranberries in a blender. Pass through a sieve to remove skins and seeds. Place back in the blender and add one peeled banana, half a teaspoon of cinnamon and two tablespoons of melted coconut oil. Grind until smooth. Put the cream in the freezer for 20 minutes.

Line small tartlet molds carefully with foil, preserving all the folds of the mold. Roll out a piece of marzipan dough with a rolling pin, then place it in the tartlet mold.

Remove the cranberry cream from the freezer and pour it into each marzipan pastry tartlet.

Place the finished tartlets in the refrigerator for 2–3 hours.

Before serving, remove the tartlets by grasping the ends of the foil, carefully peel off the foil and garnish with cranberries and mint.