This recipe you can use as a base for any tartlets on this channel.

I will tell you how to prepare the dough with a hand mixer, how to bake them properly, and how to do it without a perforated mat.

For 12-13 tartlets (diameter 8 cm):
Butter – 104 g
Sugar powder – 78 g
Salt – 2 g
Almond powder – 26 g
Eggs – 45 g
Flour (1) – 52 g
Flour (2) – 150 g

Tools: perforated metal rings, silicone mat (ideally perforated but not obligatory), oven, fridge

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