Mini Shortbread Tarts

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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.
Add yolk.
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.

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