Tartlets with Grapefruit Cream

In a mixer bowl with a flat beater, mix the diced butter, flour, ground nuts, salt, and sugar until it resembles dry crumbs. Then quickly mix in the beaten egg.

Transfer the dough to a board/table and quickly work it into a compact dough with your hands. Do not knead too much to prevent the dough from warming up. The butter must remain cold.

Roll out to 2 – 3 mm between two baking papers and chill the sheet between the papers in the fridge for several hours (even until the next day).