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260 g flour
a pinch of salt
30 g ground almonds
160 g softened butter
90 g powdered sugar
Sift the flour, add salt, butter and make a crumble with the dough. Add sugar, ground almonds and egg and knead into smooth dough. Make a ball with it and place it in a plastic wrap. Leave in a fridge for a minimum of 2-3 hours.
Roll the dough and place it in greased molds. Bake in a preheated oven at 350°F/180°C for about 20 minutes. Before putting the mold into the oven place a piece of baking paper on top of each and fill with some beans. This will prevent crust from deforming during baking. You can use these beans a number on time for baking tart crusts.
170 g medlar pulp
200 ml heavy cream
powdered sugar, optional, as needed
a pinch of cinnamon
a pinch of nutmeg
Whip the cream with a mixer. Add medlar pulp and spices and add sugar to taste. Fill baked crusts with the cream.
Decorate with melted chocolate.