Sablé dough for tartlets and biscuits

Preparation

Mix the softened butter with the sugar, the salt, the almond powder* and the first part of the flour. Mix until obtaining a lumpy dough, then add the eggs and the milk. Mix until a homogeneous dough. Finally, add the second part of the flour. Mix briefly manually.
Between 2 sheets of baking paper, roll the dough out to 1 cm thickness. Put in the refrigerator to stiffen for 1 hour.
Remove and roll out to 3 mm. Put back in the refrigerator and allow to stiffen if necessary.
With the multi-wheel dough cutter, cut stripes in the same size as the height of the used rings.
Cut them to size and put into the side of the rings.
With a round cutter, cut out rounds to fill the middle of the rings. Wet the sides of these rounds to make them stick better to the dough stripes in the rings. If necessary, press carefully.
Perforate the middle of the dough to avoid bubble formation.
Leave to cool for 18 minutes, then bake at 160 °C until golden brown.
Spray or grease them with molten cocoa butter to protect them against moisture absorption.
Store dry until use.

*It is possible to replace half of the almond powder with hazelnut powder to give the dough even more taste.

Tip

Choose high quality flour and butter to get a tasty, crumbly and crispy dough.
Avoid the development of gluten that makes the dough elastic and soft. First mix all the dry ingredients, then add the liquids. Mix the dough briefly.
Roll the dough out in two steps and let it cool well in between.
Bake the dough longer at a lower temperature (160 °C) to make it crispy and extend its shelf life.
After baking, protect the dough against the moisture of the filling and the fruits with a thin layer of cocoa butter.

Preparation