Sweet Pastry
1 egg
250 g flour
30 g pistachio powder
90 g icing sugar
120 g softened butter
Makes 8 tartlets
Whisk together the softened butter, sugar, and pistachio powder
Pour in the egg and continue mixing
Add the flour, mixing by hand. Do not overwork the dough, otherwise it will be tough after baking
Wrap the dough in plastic wrap and chill for 1 hour
Flour the work surface and roll out the dough to a thickness of 0.3 cm
Line the tart molds with the dough and freeze for 15 minutes
Preheat the oven to 180°C
Bake blind for 10 minutes
—> Pistachio Cream
1 egg
50 g soft butter
50 g pistachio powder
50 g icing sugar
Mix together the soft butter, icing sugar, and pistachio powder
Stir in the egg
Spread over the tartlet bases
Reheat for 12 minutes, still at 180°C
Let cool
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