White Chocolate Tartlets

Ingredients

For the dough:

Flour 100 g

Almonds 25 g

Icing sugar 40 g

Butter 60 g

Egg 1

For the frosting:

White chocolate 200 g

35% cream 100 ml

Blueberries 50 g

Knead the dough with the flour, butter, powdered sugar, egg yolk, and ground almonds (add 1-2 tablespoons of cold water if necessary). Wrap it in plastic wrap and refrigerate for 30 minutes.

Roll out the dough, cut out circles, and line greased tins with them. Prick the dough with a fork, place a weight on top (I used beans), and bake in a preheated oven at 180 degrees Celsius for 5-7 minutes.

 Remove the tartlets, unweight them, and bake for another 5 minutes. Let the tartlets cool. Meanwhile, prepare the filling. Heat the cream in a saucepan, add the chopped chocolate, stir well, and heat through, but do not bring to a boil.

Fill the tartlets with the cream, arrange the blueberries on top, cool to room temperature, and refrigerate for 3-4 hours.

Enjoy!