Shortcrust Tartlets

Shortcrust pastry tartlets are the perfect base for any filling. The tartlets are crumbly, not sweet, moderately salty. Tartlets are prepared quickly and can be stored for up to 1 week.

Servings: 6

Prepare the required ingredients for the sand tartlets.

Ingredients

Directions

Put butter in a bowl, add sugar and salt. Leave it on for 15-20 minutes to soften the butter.
Add the sifted wheat flour. If making tartlets for sweet dishes, add a pinch of vanilla sugar. If for snacks, you can add a pinch of chopped dried herbs: thyme, basil, rosemary.
Transfer the contents of the bowl to the bowl of a food processor, add the egg, milk and mix thoroughly. Remember that depending on the size of the egg, you may need a little more flour and vice versa.
Place the shortbread dough on a plate, cover with cling film and refrigerate for 15-20 minutes.
Pinch off some of the dough and place it in a tartlet (muffin) dish. Gently distribute the dough with your hands so that it completely fills the mold to the brim. The thickness of the dough should be small – about 2-3 mm. Do the same with the remaining dough, forming the rest of the tartlets. Use a fork to prick the shortcrust tartlets in the middle to prevent them from rising up when baking. Send the tartlets to an oven preheated to 180 degrees for 15 minutes.
Watch the surface of the tartlets so that they do not burn. Cool the finished sand tartlets in the tins, and then remove them from them.

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