Delicious cookie tarts with plum jam for all hours of the day, by our favorite Chef Carolina Doritis, made with Wise Greece products!
Ingredients for 8-10 tartlets:
For the dough:
100gr butter melted at low temperature
330gr flour
3/4 teaspoon baking powder
1 egg (separated the yolk from the egg white)
50g brown sugar (fine)
50ml brandy
1 tbsp. lemon juice Grate a small unripe lemon
25ml milk
For the filling:
Plum jam with Dolopia cinnamon
For garnish:
1 ½ tbsp. grated pistachio Aegina unsalted Wise Greece Exclusive
3 tbsp. strained yogurt
½ teaspoon lemon zest
1 teaspoon powdered sugar
Cooking Instructions:
Preheat the oven to 170 ° C. Let the butter cool a bit. Sift the flour into a large bowl.
Mix the baking powder and sugar. Add the butter and lemon zest and knead.
In a second bowl, mix the brandy with the yolks and milk. Start adding it gradually to the flour while kneading. Finally, knead the lemon juice.
Our dough should be smooth, relatively soft and not stick to the hands.
Butter a muffin tin. Flour a surface and roll out the dough to a thickness of about 3 mm.
Cut with a cutter or glass with a diameter of about 8-10 cm and place each piece in the recesses of the pan.
Press it gently with your hands and spread it on the base and a little around the walls.
Add about 2 teaspoons of the jam into each tart.
Bake on the middle rack of the oven for about 15-20 minutes until golden brown.
Take them out of the oven and let them cool a bit.
In the meantime, prepare the yogurt that will come from above. Mix the yogurt with the lemon zest and the powdered sugar in a small bowl.
With a pastry bag or simply with a teaspoon, put a small amount on top of each tart (after it has cooled) and sprinkle with grated pistachio.
