160 grams | flour |
15 grams | egg yolk |
60 grams | water |
20 grams | sunflower oil |
30 grams | sugar |
3 grams | salt |
Transfer the flour on your worktop and use the bowl to make a well in the middle. Fill it with the egg yolk, the water, the sunflower oil, the sugar and the salt. Then start mixing it with a fork and when it starts to thicken, knead it into a nice ball of dough. Once it’s a nice dough cover it and let it rest for at least 1 hour in your fridge. After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. If you’re having some trouble rolling out the dough let it rest some more. Then cut it with big round cutter and place the circles on a big tartelette mold. Find more information here. Press is down and then place the tops on the bottom. Bake them at 160 degrees Celsius for around 40 minutes till golden brown. Now let them cool down for 5 minutes before leveling the top with a fine grater. Then keep them dry and covered for later.
The tartelette cup does not have any butter. Great for our dairy free customers