Wild Berry Tartlets

Directions

1. Place the flour, butter, sugar, and salt in the food processor and mix until the mixture resembles coarse crumbs.

   

2. Add the egg and 2 tablespoons of cold water.

3. Turn the mixer back on until the mixture is smooth, then shape it into a ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Add the egg and 2 tablespoons of cold water, then turn the mixer back on until the mixture is smooth.

   

4. After 30 minutes, preheat the oven to 180°C (conventional).

5. Roll out the shortcrust pastry and cut out circles using a glass or a circular cutter.

   

6. Line a muffin pan with several pieces of parchment paper (or grease the pan), place the cut and pricked dough in the cups, and add corn kernels or ceramic beads to absorb moisture during baking.

   

7. Bake for about 30 minutes.

   

8. Once baked and cooled, remove the tartlets from the pan and fill them as desired.

9. It all depends on your taste! For this recipe, I used wild berry jam and garnished it with wild berries and strawberries—a real treat!

   

10. You can store them in the fridge, and for the best taste, I recommend taking them out a few minutes before eating them—but it depends on what you used to fill them ;) .