Tartlets with Grapefruit Cream & Gin Ganache

In a food processor, combine 120 g cold butter cubes, flour, ground hazelnuts, salt, and powdered sugar with the paddle attachment until a sandy consistency (crumbs) is formed. Then quickly stir in 1 beaten egg.

Place the dough on a work surface and quickly bring it together with your hands to form a smooth dough. Do not knead for too long to keep the butter cold.

Roll out the dough between two sheets of baking paper to a thickness of 2–3 mm and chill in the refrigerator for several hours (preferably overnight).