Nut Tartlets
Description
The pastry bakes simply and quickly. For the tartlets to please not only with taste but also with appearance, it is important to choose molds to which the dough does not stick during baking. The sides and bottom need to be pressed evenly into the mold. Very often, because of a poorly pressed bottom, the tartlets puff up. You can also prick the dough several times with a fork to prevent puffing and deformation of the tartlets. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine the egg yolk, a pinch of salt, and butter.
- 3
Step 3
Beat with a mixer until smooth and homogeneous.
- 4
Step 4
Grind the nuts in a blender to fine crumbs.
- 5
Step 5
Add the finely chopped nuts and flour to the butter–egg mixture. Start mixing the dough with a fork. As soon as it begins to clump together, knead it by hand.
- 6
Step 6
The finished dough should be soft, dense, and not crumbly. Shape it into a ball.
- 7
Step 7
Take a muffin tin. Divide the dough among the cavities. In my case it’s 12 portions of 36 g each.
- 8
Step 8
Bake the prepared tartlet shells in an oven preheated to 180°C for 15–20 minutes. Allow for how your oven behaves. Cool the baked tartlets in the tin.
- 9
Step 9
When the tartlets have cooled completely, you can fill and decorate them. Here is one option: a soft caramel filling, then whipped cream with dulce de leche, a tart berry, and a mint leaf on top. After decorating, refrigerate the pastries for one hour. Then you can serve them.
- 10
Step 10
Remove from the oven and serve warm or cooled.