Mike Cornelissen
Add the butter to a stand mixer and mix until soft and smooth.
Add the soft brown sugar, granulated sugar, vanilla powder, and cream. Mix until evenly combined and smooth.
With the mixer running, slowly add the egg yolk and continue mixing until fully incorporated into the butter mixture.
Add the flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated and an even dough forms. Avoid overmixing at this stage, as this will develop too much gluten and make the dough less tender.
Press or spread the dough evenly into the desired mold, making sure it reaches all edges and details. Add the almond paste and bake at 170°C for approximately 16 minutes, or until evenly golden.
Remove from the oven and carefully demold. Allow to cool completely before serving.
This Oval Tartelette Mold is a design-forward innovation. The slanted top not only adds a touch of elegance but also serves a practical purpose, allowing guests to effortlessly grasp the tartelette. It’s a small detail that makes a big difference in both presentation and experience. This mold is the perfect combination of form and function, making your bites the talk of the town.
