To prepare the filling, combine all the ingredients in a glass or ceramic bowl and mix well. Cover the surface with plastic wrap to seal and refrigerate for 24 hours.

To make the pastry, place the flour, almond meal and butter in the bowl of a food processor and blend until the mixture resembles coarse bread crumbs. Add the sugar and egg yolk and pulse until the mixture just comes together to form a dough. Form the dough into a disc shape, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C. Lightly grease 24 mini muffin tins.

Roll the pastry out between two sheets of baking paper until 3mm thick, sprinkling a light dusting of flour if necessary to prevent the pastry sticking. Cut out 24 rounds of pastry using a 7cm cutter. Line the tins with the pastry. Place trays in the freezer for 10 minutes. Roll out the remaining pastry and cut out 24 star shapes using a 2cm cutter. Transfer the stars to a tray lined with baking paper and place in the freezer.

Spoon the filling mixture evenly into the pastry cases. Place a star on the top. Bake for 8-10 minutes or until pastry is light golden and crisp. Cool for 5 minutes then carefully lift out using a knife. Cool completely on wire rack. To serve, dust tops with icing sugar.