Mini tarts with Cremadelizia

In a food processor, mix the butter with the sugar, then add the yolk and mix everything together.

Add the flour and water and continue to mix the ingredients together.

Pour the mixture onto a sheet of baking paper, group it towards the centre and cover it with a second sheet, then press it with your hands to flatten the pastry. (It will have a slightly sandy consistency; simply compact the pastry with your hands to bring it together).

Spread the pastry to a thickness of 3/4 mm and then let it rest in the fridge for 40 minutes.
Place a mini muffin pan upside down on the oven rack and spray it with cooking spray.

Take the pastry from the fridge, use the chosen pastry cutter (in the shape of a circle, flower, four-leaf clover, etc.) and place each shape over the bottom of each cavity of the mini muffin. Make it adhere well and bake at 160 ºC for about twenty minutes.
Once the shells are cooked, let them cool and fill with Cremadelizia Babbi of your choice.