simple, easy, delicious and beautiful!!!!!
Step 1: The Dough
250g - butter
2 - eggs
125g - icing sugar ( also called confectioner sugar)
500g of flour
1 teaspoon vanilla extrat or one packet
pinch of salt
Step 2: The Filling
100g - almond
100g - cajole
100g - walnuts
100g - hazelnuts
100g - raisin
100g - candied fruit (optional)
process the butter, salt and icing sugar with your finger or hand mixer until it creamy;
add the eggs and mix it for seconds then add the vanilla extract and the flour process gradually until smooth.the dough should be smooth.
important note : the quantity of the flour use it gradually because it depends on the egg's size and the quality of the flour, so even the flour's amount is 5oog, the dough will absorb less flour.
tip: when the recipe contains flour and butter always but in your mind that : the quantity of the flour/ 2 = the quantity of the butter and vise versa , the quantity of butter x 2 = the quantity of the flour
wrap it with plastic wrap and transfer to refrigerator until chilled. for 15 minutes
Preheat oven to 180 degrees. On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness. Cut out circles using a 4-inch round cutter. Fit each circle into tartlet pan out the dough and transfer it over the individual small tart pans. press gentely the dough of each pan to cover the shape.
Prick the dough several times with a fork.then into the oven for 20 to 25 minutes.
prepare the filling : combine all dry ingredients with honey
after the shells is out of the oven fill each one and then decorate with white or dark chocolate