Pate Sucree

I’m currently in love with the shape of these tarts. I saw this idea some time ago on Chef Laiskonis’s blog and just had to try it. 
Pate Sucree (Recipe from Pierre Herme)
150g unsalted butter
95g icing sugar
30g ground almonds
2 dashes of salt
1/4 vanilla bean
1 egg
250g all purpose flour
1. Cream the butter with sugar and salt
2. add egg and vanilla bean
3. Add sifted flour and mix until combined
4. Chill dough for at least 4 hours in the refrigerator
5. Bake tart at 350˚F until golden brown

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