Ingredients: Butter (at least 72% fat), Flour, Milk, Egg, Sugar, Salt
Cooking method:
Put the butter in a bowl, add sugar and salt. Leave for 15-20 minutes to soften the butter.
Add sifted wheat flour. If you are preparing tartlets for sweet dishes, then add a pinch of vanilla sugar. If for snacks, you can add a pinch of chopped dried herbs: thyme, basil, rosemary.
Transfer the contents of the bowl to the bowl of a food processor, add the egg, milk and mix everything thoroughly. Remember that depending on the size of the egg, a little more flour may be required and vice versa.
Put the shortbread dough on a plate, cover with cling film and place in the refrigerator for 15-20 minutes.
Pinch off part of the dough and put in a mold for tartlets (cupcakes). Gently spread the dough with your hands so that it completely fills the mold to the brim. The thickness of the dough should be small - about 2-3 mm. Do the same with the remaining dough, forming the rest of the tartlets. Prick the shortcrust pastry tartlets in the middle with a fork so that they do not rise during baking. Send the tartlets to the oven preheated to 180 degrees for 15 minutes.
Watch the surface of the tarts so they don't burn. Cool the finished sand tartlets in molds, and then remove them from them.
Fill with toppings of your choice