Pumpkin Seed Tartlets

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INGREDIENTS:
For circa 20 pieces
  • 200 g grated pumpkin seeds
  • 200 g cold butter
  • 100 g sugar
  • 100g flour
  • cinnamon
  • cloves powder
  • 2 yolks
  • jam for filling


    DIRECTIONS:
    Mix the flour, the cold butter, the pumpkin seeds, sugar and cinnamon and cloves powder on the work surface to a dough. Wrap this in a transparent film and give it rest in the refrigerator for a few hours. After that roll the dough 0.5 cm thick on work surface out, cut any size round cakes out, put them on a ungreased sheet and bake it in the oven at 180 °C until they are golden brown.

    After cooling, put each two pieces together with jam. It is also possible to coat these tartlets with chocolate frosting and to sprinkle them with chopped pistachios.



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