Stuffed shortcrust pastry hearts
FOR THE SHORT PASTRY
Ingredients · Servings 6
- Lemon zest (untreated)
- 0.5 teaspoon baking powder
- 70 ml Sunflower seed oil
- 120 g sugar
- 400 g Flour (including flour for the pastry board)
- Egg
- Blended almonds and 7 walnuts
- Jam
- Pistachio cream
- Cream
Method · 1 h
- In a bowl, break the eggs, sugar, lemon juice, and oil and whisk together. Add the dried fruit, sifted flour, and baking powder. Im...
- In a bowl, break the eggs, sugar, lemon juice, and oil and whisk together. Add the dried fruit, sifted flour, and baking powder. Im...
- In a bowl, break the eggs, sugar, lemon juice, and oil and whisk together. Add the dried fruit, sifted flour, and baking powder. Im...
In a bowl, break the eggs, sugar, lemon and oil and mix with a whisk, add the dried fruit, sifted flour and yeast.
Knead quickly and form a smooth dough that you will need to place in the refrigerator for half an hour.
Shape the biscuits and bake them at 170°C in a preheated oven until the biscuits are golden brown, which will take no more than 10/15 minutes.
The chef recommends:
If you like, you can easily use a butter shortcrust pastry and fill them with whatever you like.
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