Brioche tartlets with almonds and orange flower water

1. Prepare the brioche dough: pour in the flour, cornstarch and baking powder in a bowl. Whisk the eggs with sugar. Make a well in the centre of the flour and pour in the eggs. Mix well.

2. Melt butter and add it into the mixture, then add the almond powder and orange flower water. Mix until a smooth batter. Preheat the oven at 180°C (th. 6).

3. Buttered and floured 6 tartlet moulds with high borders. Roll out the shortcrust pastry dough on a floured work surface. Cut the discs the same size as the moulds. Spread the shortcrust pastry then the brioche dough with almonds and the orange flower water.

4. Bake for 20 to 25 minutes. Remove from oven and leave to cool.

5. During this time, prepare the icing: whisk the egg whites with the icing sugar and the orange flower water. Spread a little of the icing on the cooled tarts. Leave to harden and serve.

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