Grapefruit Tartelettes with White Chocolate and Gin

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

Place the dough onto a work surface and quickly bring it together with your hands to form a compact dough. Do not knead for too long, so the dough doesn't get too warm – the butter must remain 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).