«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
There’s no need to wait for a special occasion. Just being together is occasion enough.
A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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Your guests are arriving. You should be with them, not in the kitchen.
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Perfect sweet shortbread baskets with unlimited toppings (traditional method & Thermomix)
Description
This sweet almond powder pastry is the ideal base for all your sweet creations: fruit tarts, tartlets, entremets or baskets filled with ganache, curd, whipped cream... Soft on the inside and slightly crispy on the edges, it is perfect for baking and freezing for later use. There's even an original tip for making pretty baskets using an upside-down mini-muffin tin - perfect for a buffet or gourmet café.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Cream the butter: in a bowl, beat the butter until creamy.
2. Add the icing sugar, vanilla sugar and salt, then beat vigorously with a whisk or spatula.
3. Stir in the egg, then quickly add the flour and almond powder. Mix just until smooth.
4. Rest: shape into a disc, wrap in cling film and leave to rest for 1 h in the fridge (or 30 min in the freezer).
5. Shaping: Roll out the cold pastry (approx. 3-4 mm thick).
- For tarts: cut out circles and place in moulds or on the reverse side of a lightly greased mini-muffin tin.
- For a large tart: line a buttered circle or mould.
6. Baking: to bake the pastry "à blanc", cover with greaseproof paper and weight down with baking balls or rice.
Bake in a preheated oven at 180°C for 10 to 15 minutes, until lightly coloured.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place the sugar and almonds in the bowl and blend for 15 sec / speed 9. Scrape down the sides.
2. Add the cubed butter, vanilla sugar and salt and mix for 1 minute on speed 3.
3. Add the egg and mix for 30 sec / speed 4.
4. Add the flour and knead for 40 sec / kneading mode.
5. Shrink-wrap the pastry and refrigerate for 2 hours.
6. Spread and cook as indicated in the traditional method...
