70 g butter 30 g icing sugar 1 medium egg yolk 100 g fine flour 1/4 l Spitz eggnog 180 g Viennese nougat Gold pearls
with Viennese nougat
For the shortcrust pastry, mix the butter, icing sugar, egg yolks a little flour in the food processor. Gradually add the remaining flour and process until you get a smooth dough. Wrap the dough in cling film and chill in the fridge for around 1 hour.
Press the dough into tart tins (around 4 cm in diameter) using your fingers, place on a baking sheet and bake at 160 ˚C in a fan oven until golden.
Remove the shortcrust tart cases from the tins, leave to cool and then fill to the top with Spitz eggnog.
Beat the nougat mixture in the food processor, pipe around the edge of the tarts using a star nozzle and decorate with gold pearls.