Ingredients

For the dough:

- 400g of flour

- 150g Butter (room temperature)

- 2 eggs

- 120g of sugar

- 100g of almonds

- 3 tblsoops dark cocoa powder

- 1 teaspoon cinnamon

- 1 teaspoon of baking powder

- peel of half a lemon

For filling

- pastry cream (look the recipe here)

- chocolate pastry cream (look the recipe here)

- fresh fruit. We used raspberry and bluberry

In a bowl mix all the dried ingredients: flour, cocoa powder, sugar,

baking soda, grinded almonds (use a food processor until you get the thin powder)

peel of half a lemon,

and mix everything. Cut the butter in small pieces and add them in the bowl.

Start to mix the flour mixture with the butter using your hands, until they form fine crumbs. Then add the eggs and mix everything to form a ball.

Divide the ball in two half (one bigger than the other). Wrap them and let them rest in the refrigerator for about 30 min.

Spread some butter in some baking cups (for muffin/cupcakes). Make the dough flat with a rolling pin. Make it 3-5 mm thickness. Cut round dough shapes with a glass.

Place the round dough in the baking cups and press it on the bottom. The border of the pie sould be no more than 1,5cm. With a fork make some holes in the bottom of the pie.

Let them cook for about 15min at 180°C (360F), until they will start to be gold. Take them out of the cups.

Make the patry cream (look the recipe hereyou can make half of the ingredients if you make also the chocolate one). Fill the mini pie with the pastry cream and... be creative! Use the fruits you like to make nice decorations on top of the cakes.

Make the patry cream (look the recipe here, you can make half of the ingredients if you make also the other one). Fill the mini pie with the pastry cream and... be creative! Use the fruits you like to make nice decorations on top of the cakes.

Keep them in the refrigerator. Serve cold.