Shortcrust pastry baskets are a good solution for supplementing a children's menu with sweet cakes or a buffet table with original snacks. They are filled with different types of cream, fruits and berries, and jelly. Everyone will definitely like this tasty and beautiful delicacy.

Shortbread baskets are a simple recipe that does not require complex skills or culinary knowledge. Taking into account the main features of preparing the dough, everything will turn out at the highest level. In order for the baskets to come out crumbly and slightly flaky, the products must be cold, and the finished dough must also be cooled for at least an hour before baking.

Ingredients:

• frozen butter – 100 g;
• eggs – 2 pcs.;
• sugar – ½ tbsp.;
• baking powder;
• vanilla;
• flour – 2-3 tbsp.

Preparation

1. Sift the flour and baking powder into a container and grate the frozen butter into it.
2. Stir until dry crumbs form, add flour if necessary.
3. Add the eggs into the dough, gather the lump in film and refrigerate for an hour.
4. Roll out the dough into a layer, cut out circles and place them in molds.
5. Line the pans with parchment and fill with beans or peas.
6. Bake shortcrust pastry baskets for 10 minutes at 190 degrees.

A classic cake familiar to everyone since childhood -. It’s not difficult to make them yourself, the main thing is to whip the meringue correctly. If the cream comes out perfect, you can pipe interesting and beautiful shapes; if it comes out a little runny, just distribute it among the baskets and put it under the grill for 2 minutes or brown it with a burner.

Ingredients:

• sand baskets – 12 pcs.;
• proteins – 2 pcs.;
• powdered sugar – 200 g;
• thick jam – 12 tsp.

Preparation

1. Beat cold egg whites until stiff peaks form, gradually adding powdered sugar.
2. Place a spoonful of jam on the bottom of each basket.
3. Use a pastry bag to pipe the egg white cream.
4. Let the shortcrust pastry cream tarts cool for 30 minutes before serving.

Shortcrust pastry baskets with fruits

Delicious cakes can be filled not only with cream, but also with fruit. Everyone will definitely like these original ones. Sand baskets with fruit are complemented with light cream; it can be simple custard, citrus curd or light mascarpone cream cheese. The delicate layer does not allow juice to pass through and the baskets remain crisp for a long time.

Ingredients:

• sand baskets – 12 pcs.;
• kiwi, peaches, berries;
• mascarpone - 200 g;
• powdered sugar – 70 g;
• lemon juice – 50 ml.

Preparation

1. Whisk the mascarpone with powder and fill the baskets with cream.
2. Slice the fruit and sprinkle with lemon juice.
3. Arrange the fruits and berries beautifully and serve.

The recipe for shortcrust pastry baskets with different fillings is very simple and almost hassle-free. Even from simple ingredients you can create an extraordinary delicacy, and with curd cream it can also be healthy. If you don’t know how to feed a picky baby cottage cheese, make him a delicious cake and top it with berries.

Ingredients:

• sand baskets – 6 pcs.;
• cottage cheese 9% - 200 g;
• powdered sugar – 150 g;
• cream – 100 ml;
• vanilla sugar;
• thick jam – 6 tsp.

Preparation

1. Beat the cottage cheese in a blender with powdered sugar.
2. Pour in the cream, continue whipping, but with a mixer.
3. Add vanilla sugar and stir. For shortcrust pastry baskets is ready, refrigerate for 30 minutes.
4. Place a spoonful of jam into the baskets, fill with curd cream and decorate with berries.

Delicious shortbread baskets with cream can be prepared according to a budget recipe. This cake will be a real find for those housewives who do not want to bother with preparing a cake for a celebration. The cream is prepared with the addition of alcohol, but if you are planning a children's party, exclude it from the composition.

Ingredients:

• sand baskets – 12 pcs.;
• milk – 1 tbsp.;
• yolks – 2 pcs.;
• butter – 100 g;
• sugar – 150 g;
• chocolate liqueur – 100 ml.

Preparation

1. Mix the yolks with sugar.
2. Warm the milk and gradually add the yolk mixture.
3. Cook the cream until thickened, stirring constantly.
4. Add butter and liqueur, cool the cream.
5. Fill the shortcrust pastry tarts with cream and serve immediately.

Sand baskets with custard and berries

Delicious and truly festive shortbread baskets with berries and classic custard can be prepared very quickly. The sour taste of raspberries, strawberries or cherries perfectly complements the sweetness of the creamy filling. In this case, the baskets can be baked by reducing the amount of sugar.

Ingredients:

• sand baskets – 12 pcs.;
• milk – 1 tbsp.;
• sugar – 200 g;
• vanilla;
• flour - 1 tbsp. l.;
• yolks - 2 pcs.;
• butter – 150 g;
• berries.

Preparation

1. Grind the yolks with sugar, vanillin and flour.
2. Pour in the milk, mix well, heat until thickened, stirring constantly.
3. Add butter, stir, cool, beat with a mixer.
4. Fill with cream, top with berries and serve.

You can bake shortbread dough baskets with filling at the same time. Apples need to be caramelized with honey and sugar in advance, filled into the preparations and baked all together. The result will be an amazing cake with a budget composition and extraordinary taste. You can add nuts and cinnamon to the delicacy, and decorate it with the rest of the dough, cutting out small figures from it.

Ingredients:

• shortbread dough – 0.5 kg;
• apples – 3 pcs.;
• honey - 2 tbsp. l.;
• butter – 50 g;
• cinnamon;
• walnuts – ½ tbsp.

Preparation

1. Apples need to be peeled and cut into medium cubes.
2. Melt butter in a frying pan, add apples, pour honey and simmer for 15 minutes.
3. Add cinnamon, stir, cool.
4. Roll out the dough, cut out circles, place in molds.
5. Place the filling and decorate with the remaining dough.
6. Shortbread is baked for 20 minutes at 190 degrees.

Baskets with cherries made from shortcrust pastry

A real cake with a surprise - shortbread baskets with cherries and chocolate. The berries are hidden in the tartlet under a thick layer of ganache and crushed nuts complete the composition. This delicious delicacy will make a splash at a buffet table, and it is incredibly easy to prepare. Bake the baskets in advance, make chocolate cream, and pit the cherries and dry them.

Ingredients:

• sand baskets – 12 pcs.
• cherry – 200 g;
• dark chocolate – 200 g;
• cream 35% - 200 ml;
• powdered sugar – 100 g;
• butter – 100 g;
• crushed nuts for decoration.

Preparation

1. Heat the cream and powder in a water bath without bringing to a boil.
2. Break the chocolate, pour in the hot cream, stir with a whisk until the pieces dissolve.
3. Drop the butter and cool the cream.
4. Place 3-4 pitted cherries into tartlets.
5. Cover with chocolate ganache and garnish with nuts.

Sand baskets with fruits in jelly

Kids will definitely appreciate these fruit baskets made from shortcrust pastry. Baskets can be baked with low sides; store-bought jelly is also suitable, or you can make it yourself from gelatin and juice or sweet puree. It is better to also gel berries and fruits so that they do not leak juice and last a long time in a beautiful form without weathering.

Ingredients:

• baskets – 10 pcs.;
• raisin grapes – 1 kg;
• gelatin – 30 g;
• berries and fruits for decoration.

Preparation

1. Punch the sultanas with a blender and rub through a sieve, you should get a homogeneous puree.
2. Pour hot water over the gelatin and wait until it swells.
3. Warm the puree a little, pour in the gelatin, stir.
4. Fill the baskets with jelly, decorate with berries, and leave in the refrigerator for 2-3 hours.

This appetizer has proven itself at buffet events. Try baking unsweetened shortcrust pastry baskets for salads. This is a good solution for original portioned serving of boring treats. A simple crab or Olivier dish will sparkle with a new taste if served in such an interesting way.

Shortbread baskets with cream and jam are a classic of the genre. A shortcrust pastry cake with cream will delight you at a family tea party, and will also decorate the holiday table. A step-by-step photo recipe will tell you how to prepare shortcrust pastry and protein custard that will hold its shape well. You can use any jam for the filling, as long as it is thick.

Sand baskets

how to make Basket cakes

Tip: put the butter in the freezer first, this will make it easier to work with.

Ingredients:

For the test:

• flour – 250 g;
• butter – 125 g;
• sugar – 80 g;
• vanilla sugar – 1 sachet;
• salt – 0.5 tsp.
• eggs – 1 pc.

For cream:

• proteins – 2 pcs.;
• sugar – 100 g;
• water – 50 ml.
• jam (I had blueberry).

Cooking process:

Sift the flour into a cup and add sugar and salt. Vanilla sugar is added at the same stage. Mix dry ingredients.

Grate the frozen butter into the same container using a coarse grater.

Using your hands, grind the dry ingredients with the butter into fine crumbs; first rinse your hands with cold water.

To bind the dough, lightly shake the egg and add in small quantities, constantly kneading the sand base; you may not need all the egg.

Wrap the finished dough for the baskets in cling film and put it in the refrigerator for 20 minutes.

Then let it sit for 5-10 minutes at room temperature. Roll out into a layer 5-7 mm thick. Using a knife, draw a circle with a diameter larger than the mold.

Place the prepared pieces into metal muffin tins (no need to grease).

Spread the dough with your hands and remove any excess.

Bake the baskets in a preheated oven until golden brown at 180ºC for about 20 minutes.

To prepare custard protein cream, start with syrup. Pour water into the saucepan, then add sugar, do not stir under any circumstances. Bring to a boil and, while boiling, the syrup must be brought to a “soft ball” state. To do this, drop the syrup into a glass of cold water prepared nearby; it should roll into a ball. The whole process will take no more than 10 minutes.

At the same time, beat the whites into a strong foam.

Continuing to beat the egg whites, start pouring the hot syrup a little at a time around the edge of the cup. After you have added all the syrup, beat the custard from the egg whites until it cools completely. You should end up with a thick, shiny mass that remembers its shape well.

Cool the finished baskets and place one teaspoon of jam on the bottom of each.

Decorate the top with cream from a pastry bag.

The Basket cake can be served.

We thank Marina A. for the recipe for the baskets, photo by the author.

It is not difficult to explain its widespread popularity: preparation does not require much time, anyone can cope with the task, and the result always pleases loved ones and guests. In addition, the very “form factor” of this appetizing snack determines its universal acceptance - small portions of filling or sauce quickly warm up the appetite, they are convenient and practical. Preparing them is not difficult; the recipes for the baskets require basic culinary skills and a desire to use your imagination.

The five most commonly used ingredients in recipes are:

For those who like to experiment, there are wide possibilities for combining ingredients and preparing a presentation. Often cheese, vegetables, meat or fish are used as the main filling component. Greens will look beneficial - both whole leaves and finely chopped ones. However, everyone’s favorite Olivier salad can also be an excellent filler. The list of products used to fill the baskets can probably be continued indefinitely: caviar, red fish, shrimp, crab sticks, chicken, mushrooms, ham, liver, hearts...

First you need to make the dough for the baskets. Take the butter out of the refrigerator for an hour and a half before preparing the remaining ingredients.

Sift flour into a bowl, add sugar, eggs, vanilla sugar and softened butter cut into pieces.

The butter must be soft and not melted, otherwise the dough will seem watery, and there is a great temptation to add flour, but this cannot be done! If shortbread dough is “beaten” with flour, when finished it will not be tender and crumbly, but dense and hard.

Knead into a soft, homogeneous plastic mass. Cover with film and let sit for 5-10 minutes just on the table. If it sits longer, the shortcrust pastry baskets with protein cream will not turn out so tender.

Grease the molds for baskets or muffins with butter. This step is optional, just to be on the safe side. And if you have silicone molds, then you don’t have to grease them at all.

Roll out the dough into a layer 5 mm thick and cut out circles slightly larger than the mold. Place a circle of dough on the mold, press it in and trim the edges. Place the molds with the dough on a baking sheet.

Place the baking sheet in the oven preheated to 180°C and bake for 12–15 minutes.

Before baking shortbread baskets, you can cover them with a circle of foil, pour some beans or peas inside and only then put them in the oven. In this case, the bottom of the baskets will definitely not rise, that is, more filling will fit inside the cake.

Place the finished baskets in the molds on a wet, cold towel for 5 minutes (to make it easier to remove the cakes), and then shake them out of the molds, overturning them, and cool.

While the baskets themselves are baking, let’s make the cream, first preparing all the necessary ingredients for the filling.

Since our goal is to make cakes like in childhood, we will prepare baskets with protein cream according to GOST, that is, with custard protein. Making this cream is not a simple process. The main difficulty is cooking the syrup. It is important to catch the moment when a drop of boiling syrup in cold water takes the shape of a plastic ball, and does not turn into caramel or spread.

Pour sugar into a small saucepan and add water. Cook the syrup while stirring over medium heat. On average, this takes about 8-10 minutes after boiling.

Beat the cooled egg whites until foamy, and then, continuing whipping, add the hot syrup in a thin stream.

At this stage, it is very important to make sure that the syrup is as hot as possible (ideally, straight from the heat), and the whites do not have time to “beat”. I advise beginners to put the finished syrup in boiling water so that it does not have time to cool while the whites turn into foam. With experience, you will learn to guess the timing and combine both processes.

By the way, this cream is very similar to.

To give it a beautiful color, you can add a little food coloring to the protein cream. Just take it dry so that it doesn’t accidentally affect the consistency.

Now we form the pies. Place a spoonful of jam or marmalade in each basket.

We will prepare the baskets from shortcrust pastry, which is kneaded in butter. It can be partially replaced with creamy margarine for baking (fat content from 72%), for example, taken in a 1:1 ratio, that is, 100 g of butter and 100 g of margarine. To make the dough tender and the baskets crumbly, add a little cornstarch to the flour, and use only the yolk instead of a whole egg.

As for the custard, we will prepare it using classical technology, using milk. For flavor, add a little vanilla sugar. The finished kerm will need to be poured into baskets and re-baked. This way it will become thicker and more pleasant to taste, while maintaining its tenderness and creamy consistency.

Raspberries were not chosen for this dessert by chance. The fragrant berry goes perfectly with custard and crispy shortbread dough; it adds a pleasant sweet and sour note. From the specified amount of ingredients you will get 10 large baskets. Mold diameter - 8 cm.

Total cooking time: 90 minutes
Cooking time: 30 minutes
Output: 10 pcs.

Ingredients

for test

• butter – 200 g
• fine sugar – 100 g
• egg yolk – 1 pc.
• wheat flour – 270 g
• corn starch – 30 g
• salt – 1 chip.

for cream

• milk – 350 ml
• egg yolks – 3 pcs.
• sugar – 4 tbsp. l.
• flour - 1 tbsp. l.
• vanilla sugar – 0.5 tbsp. l.

Preparation

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Grind the butter, previously melted to room temperature, with a fork along with the sugar. Add the yolk and grind again.



Then add sifted flour mixed with starch to this oil base. Mix well with a spoon until smooth.



Then quickly knead the dough with your hands and roll it into a ball. Cover the soft plastic mass with film and put it in the refrigerator for half an hour.



Divide the dough into portions according to the number of baskets. Place into molds and press with your hands, trimming the edges. Prick the bottom with a fork to prevent it from puffing up during baking. Place the molds with the dough back in the refrigerator for half an hour.



Meanwhile, prepare the custard. Whisk the yolks with 50 ml of milk, sugar and vanilla sugar.



Add the sifted flour and stir with a whisk so that there are no lumps.



Heat the remaining milk (300 ml), but do not bring it to a boil. In a thin stream, stirring constantly, pour the yolks with sugar into the milk.



Continue cooking over low heat, stirring constantly with a whisk, until the cream thickens. Do not bring to a boil, otherwise the custard will separate! Let the finished cream cool slightly, stirring from time to time so that a crust does not form on the surface.



Place the forms with the dough on a baking sheet and place them in the oven, preheated to 180 degrees (it must already be hot!). Bake for 10-12 minutes, until the baskets are half cooked. Let it cool a little.



Pour the custard into the baskets.



Return to the oven and bake for another 10 minutes at 180 degrees.



Decorate the cooled baskets with raspberries and mint leaves.



Before serving, sprinkle with powdered sugar. Brew tea and enjoy crispy baskets with delicate custard and raspberries.

You can store the dessert in the refrigerator. On the second day, the currants will become a little softer, but will still hold their shape well and remain crispy and dense.