Flaked almonds
2 tbsp. tablespoon of honey
Preparation of the dough:
Mix the flour, salt, sugar and vanilla sugar in a salad bowl then add the butter cut into cubes.
Knead with your fingertips to incorporate the butter.
Add the egg yolk and water and mix gently until it forms a ball.
Wrap the dough in cling film and refrigerate for 1 hour.
On a floured work surface, roll out the dough using a rolling pin.
Place the 10 cm diameter tartlet molds on the dough and cut out a circle 2 cm larger than the mold.
Line the tartlet molds. Slice the edges to have a nice finish and prick the bottom with a fork.
Reserve in the refrigerator while you prepare the filling.
Trim :
Preheat oven to 350 F (180 C).
Using an electric mixer, cream the butter with the sugar, then add the pure almond extract, eggs and cream. Mix well.
At low speed, add the almond powder and flour and mix well until you obtain a homogeneous texture.
Assembly :
Remove the tartlets from the refrigerator.
Fill the tart shells with almond cream. Cover the top with flaked almonds.
Bake for 25 minutes or until the top is golden brown.
Once out of the oven, brush the tops of the tartlets with the honey that you have heated.
