Ingredients
- Flour (3 cups)
- Powdered Sugar (1 1/4 cups)
- Butter (200 g)
- Egg (1)
- Egg (3)
- Powdered Sugar (1 1/4 cups)
- Butter (100 g)
- Vanilla Extract (2 teaspoons)
- Flour (2 tablespoons)
- Almond Flour (2 cups)
- Almond Extract (1 teaspoon)
- Powdered Sugar (2 cups)
- Heavy Cream (3 tablespoons)
- Almond Extract (1/4 teaspoon)
Instructions
Steps
- Prepare the shells: In a food processor, combine 3 cups of flour and 1 1/4 cups of powdered sugar. Add 200g of butter and pulse until well mixed. Incorporate 1 egg and pulse until the dough forms.
- Roll the dough out on a floured surface and cut into circles using a large mug. Press the circles into a greased muffin pan and refrigerate while preparing the filling.
- Make the almond filling: Preheat the oven to 355°F (180°C). In a bowl, whisk together 3 eggs and 1 1/4 cups of powdered sugar until thick and airy. Melt 100g of butter and mix it into the egg mixture. Add 2 teaspoons of vanilla extract, 2 tablespoons of flour, 2 cups of almond flour, and 1 teaspoon of almond extract. Mix until smooth.
- Spoon or pipe the almond filling into the chilled shells, filling them about three-quarters full.
- Bake the tartlets for 20 to 25 minutes until they are lightly golden. Allow to cool on a wire rack.
- Prepare the glaze: Combine 2 cups of powdered sugar with 3 tablespoons of heavy cream and 1/4 teaspoon of almond extract until smooth. Spread the glaze over the cooled tartlets and decorate as desired.