Shortcrust Tartlet Shells

1. 1

   Beat the butter with the icing sugar and a pinch of salt until well combined.

2. 2

   Add a few drops of vanilla essence and the egg yolks, then mix again until uniform.

3. 3

   Add the flour and baking powder and quickly bring the dough together without overworking or excessively softening the butter.

4. 4

   Wrap the dough in pastry film and refrigerate for 40 minutes.

   40 min

5. 5

   Roll the dough to 3 mm thickness; alternatively, divide it into balls and press each directly into a tartlet mold.

6. 6

   Cut rounds slightly larger than the molds and fit one round into each mold.

7. 7

   Refrigerate the lined molds for 15 - 20 minutes, then prick each shell in several places with a fork.

8. 8

   For a baked filling, add jam or a suitable baking cream now; otherwise leave the shells plain. Bake in a preheated oven at 190 - 200°C until baked through and lightly golden.

9. 9

   Cool the tartlets. If baked plain, fill or decorate them as desired before serving.

1 serving ≈ 56 g

Nutrition values are estimates. - means data is unavailable.