Mini vanilla tart base

Mix the flour, ground almonds, icing sugar, Crème Butter, salt, and egg to form a dough.

Roll out the dough between two sheets of baking paper and leave to rest in the refrigerator for at least 1 hour. 

Line small cake rings (Ø 5 cm) with the dough and bake at 175°C for about 10 minutes until golden brown.