Shortcrust pastry: beat the egg pouring in the oil, flavour with the lemon grated peel, the sugar and gradually put in the flours, the baking powder and the salt. Knead using water if needed and then cover with cling film and chill for 40 minutes in the fridge.
Roll up the dough to the width of 3 mm, cut with a pasta cutter and place the obtained discs in previously buttered and floured moulds. Cut the edges and skewer with a fork the bottom of the dough. Bake at 175° for 12-13 minutes. Remove from the oven and from the moulds and chill. Brush the melted dark chocolate on the tartlets.
Filling: whip the Hoplà for whipping with sugar then flavour with few drops of almonds flavouring. Put the filling in a pastry bag and fill the tartlets. Decorate with thin layers of almonds.
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