Steps: Star Tarts with Raspberry Jam

• First, place the butter cut into pieces and the sugar in a bowl.

  Now start kneading by pinching the butter pieces and sugar with your fingertips. Add the egg and the yolk and continue working by pressing the dough with your fingertips.

  Add vanillin, flour, salt, and baking powder, working with your hands just enough to form a ball.

  Wrap the shortcrust pastry in plastic wrap, flatten it slightly (this will make it easier to roll out) and refrigerate for at least 30 minutes.

  After the resting time, place the shortcrust pastry on a lightly floured work surface and roll it out with a rolling pin, using a little flour to prevent it from sticking.

  To make these tarts, you need a metal muffin tin.

  Using a pastry cutter or a glass, cut out circles of pastry and place them in each hole of the tin, so that a raised edge is created, like muffin liners.

  Prick the bottom with a fork, fill with a tablespoon of raspberry jam, and place a star cut out with a star-shaped cookie cutter on top.

  Knead the leftovers and continue until all the shortcrust pastry is used up, then bake the tin with the tarts at 350°F for 18 minutes. Check that they are lightly golden, if necessary, continue baking for a couple more minutes and take them out of the oven.

  Let them cool before removing from the tin.

• Put the sugar in the bowl and grind for 15 seconds at speed 10, then gather at the bottom with the spatula.

  Add the butter cut into pieces, flour, egg, yolk, vanillin, baking powder, and salt, then mix: Spiga for 30 seconds.

  At this point, proceed as per the recipe.