Grapefruit Tartelettes with White Chocolate & Gin

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

Place the dough on a floured 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 thinly (2–3 mm) between two sheets of baking paper and chill in the refrigerator for several hours (preferably overnight).