Shortbread Praline Tartlets

This shortbread biscuit dough can be pressed into any size bun or muffin tin to make a sweet, crisp pastry case. Ideal for parties.

Serves: 24

Preparation: 20 minutes Cooking time: 15-20 minutes


  • 50g Unsalted Butter, softened
  • 50g Caster Sugar
  • 1 Egg, beaten
  • 125g Plain Flour
  • 50g Ground Almonds
  • 300ml Double Cream
  • 2 tsp Crème de Peche/Peach Liqueur

To serve (optional)

  • Almond praline (see Tips)


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. In a bowl, beat together the butter and sugar for a good 5 minutes until pale and fluffy.
  3. Gradually beat in the egg, then stir in the flour and almonds to form a rough dough.
  4. Turn out on to a lightly floured surface and bring the mixture together to a soft dough.
  5. Divide into 24 equal pieces and roll into balls.
  6. Press into flat discs with your fingers and use to line two 12-hole mini muffin tins.
  7. Bake for 15-20 minutes until golden (keep an eye on them as they will change colour very quickly).
  8. Allow to cool.
  9. Lightly whip the cream and fold in the peach liqueur, if using.
  10. Fill the cases with the cream and top with almond praline.


  1. To make almond praline, put 50g of caster sugar in a small, heavy-based saucepan. Place over a low heat until the sugar has completely dissolved and turned a pale golden caramel. Stir in 25 g of toasted flaked almonds and turn out on to oiled foil. Leave to harden, then break into chunks.
  2. The unfilled cases will keep in an airtight container for 3-4 days.
  3. You can also make 12 larger cases by baking the same quantity of dough in a 12-hole bun tin. Bake for 15-20 minutes.


Fill with the coconut cream

Fill with small scoops of vanilla ice cream and freeze. Serve from frozen topped with chopped nuts or salted caramel.

Fill with the vanilla mascarpone cream