Actually, I was wondering if posting them as a separate recipe would be a good idea… Having made my decision – here they are :) There is some special crumbliness about them which I liked a lot. Simply delicious, they can be eaten with no extras, no additions… What’s more, they give out such delicious smell… Yummy :)
I think what’s also really nice about them is that there many different ways of using them – with jams, chocolate, nutella (oh yes!), with fresh fruit and cream on top… Oh my! Really loads of options :)
And that is why, I thought they deserved their own place here :)
I’ll be coming back to this recipe not once, not twice :)
Ingredients (for 12 mini tarts):
- 175g all-purpose flour (around 1 1/2 cup)
- 100g cold butter
- 1 Tbs caster sugar
- 1 yolk
Mix flour with caster sugar.
Cut butter into smaller pieces. Add to flour.
Knead the dough fast until incorporated and smooth.
Form a ball and cool it in the fridge.
Butter the muffin form.
Take a half of the cooled dough (the rest should still wait in the fridge) and roll it to get not such a thin cake :) (around 2-3 milimetres).
Using a mug, cut out circles from the dough and place each of them into the muffin nest.
Make small wholes in the bottom of the tarts using a fork :)
Mine looked like that:
Bake at 180°C up to 20 minutes (till they brown a bit)
Here after baking:
You can keep tarts in a closed box.
I read that you can even freeze them but… let’s face it, you seriously think they will survive till the next day? :)
Sooo… it’s high time to use them wisely and deliciously so :)
Borrowed from here.