1

For the dough, mix together the flour, salt and sugar in a mixing bowl. Add the butter and using your hands rub to form a crumbly mass. Add the egg, fold together to form a dough, do not knead. Wrap the dough in a transparent foil and place it in the refrigerator to cool for 1-2 hours.

2

Roll out the dough until it is 2-3 mm thick, cut out circles of approximately 7 cm diameter, placed in the buttered tartlet moulds of the baking tray, place in the refrigerator to cool.

3

For the filling, lightly caramelise the sugar with 1 tablespoon of water. Deglaze using the hot water, cover immediately. Allow to simmer uncovered until the caramel has dissolved. Add the cream and the nuts, cook down until it has a creamy consistency. Allow the filling to cool and then distribute evenly into the tratlets.

Baking

Bake for 15-20 minutes in the lower half of an oven preheated to 180°C. Remove from the oven and carefully remove the tartlets from the tray. Place them on a grid to cool.

4

Before serving use the liquid cake glaze to decorate the tartlets. Let it harden and enjoy while fresh.

Source:

IG Dinkel, Judith Gmür-Stalder