Tartlet basic dough

Combine the Butter, sugar and ground almonds.

Add the whole egg and mix until a smooth mass is obtained.

Add the salt and flour and mix into a smooth, pliable dough.

Allow the dough to cool.

Lightly grease the inside of the tartlet rings with butter.

Roll out the dough to a thickness of 1,8 mm and cut out using a cutter. 

Line the tartlet rings with the dough and trim off the excess at the top.

Place in the refrigerator for 2 hours.

Bake at 160°C for 15 minutes.

Remove the rings and brush both the inside and outside of the tartlets with the egg mixture of yolk and Debic Cream 35%.

Bake again for 15 minutes.

Allow to cool, then freeze or continue processing as required.