Shortcrust pastry recipe for tartlets. Combine powdered sugar, sifted flour and salt in a bowl. Cut the cold butter into small cubes and add to the dry ingredients. Grind into crumbs. Add the egg and mix well. Quickly knead the dough and refrigerate for at least 30 minutes.

Vanilla custard. Cut the vanilla pod in half lengthwise and remove the seeds. Place the pod and seeds in a saucepan and fill with milk. Bring everything to a boil over medium heat. Whisk the yolks, sugar and cornstarch in a separate bowl. Pour hot milk in a thin stream, continuing to whisk. When the mixture is smooth, pour everything back into the pan. Place over low heat and bring to a boil, stirring constantly with a whisk. Continue stirring for another 3-5 minutes until thickened. Remove from heat and strain the cream through a sieve (the vanilla pod will remain in the sieve). Add the butter little by little, stirring until smooth. Cool (in a water bath), stirring constantly so that a film does not form on it, and place in a container with a lid in the refrigerator until use.

Grease small tartlet tins with butter and dust with flour. Roll out the dough thinly, pierce it with a fork and distribute evenly over the bottom and sides. Carefully place foil in each pan and top with a load of beans, rice, etc. (see recipe for rhubarb pie) Bake in a well-heated oven for 20 minutes at 180 degrees. If you have very small molds, then you don’t have to cover them with foil. But if it’s like mine, then I strongly advise you to do this so that the tartlets remain smooth and beautiful. Cool before use.

Fill the cooled tartlets with cream. It is convenient to use a cooking bag, this will make the cream look more beautiful. Decorate the cream baskets with fresh berries and sprinkle with powdered sugar if desired.

These cakes were a godsend for me - they are light, ideally combine the taste of almond shortcrust pastry, berries and cream, do not require complicated steps and at the same time look very decent.

So, we will need the following ingredients:

For the dough: a few tbsp. grated almonds, 50 g butter, 2-3 tbsp. sugar, 1 egg, about a glass of flour

For the cream: a glass of milk, a pinch of vanillin, 3 egg yolks, 2 tbsp. sugar, 4 tbsp. sifted flour

For the filling: berries (in this case, frozen strawberries)

For the glaze: jam (in this case, strawberry)

Grate the almonds.

(If there are no almonds, no problem, make regular shortcrust pastry)

Stir the melted butter with sugar, add a lightly beaten egg, add almonds and flour, knead the dough.

The dough is done correctly when it does not stick to your hands or crumble. Form the dough into a ball, wrap it in plastic and put it in the refrigerator for half an hour.

At this time you can make pastry cream. Heat the milk in a saucepan over moderate heat. Just before boiling, add vanillin and remove from heat. In a bowl, beat the yolks and sugar, combine with flour. Slowly mix with hot milk. Bring the mixture almost to a boil, but do not boil, otherwise the egg will cook and there will be lumps. Remove from heat, cool to room temperature, and place in refrigerator.

A small film forms on the surface of the cream, to make it easier to remove, you can cover the cream with confectionery paper a few minutes after removing it from the heat. However, you can do without this.

The resulting cream is delicious on its own; it can also be used in cakes or simply combined with fresh fruits and berries.

But let's get back to the tartlets. Roll out the dough, cut out circles, fill the molds.

Cover the molds with pastry paper and add peas or beans so that the dough is pressed against the mold.

Bake (at 160 degrees for gas and 180 for electricity) for about half an hour, then remove the paper and leave in the oven for another 5 minutes. The dough should become golden.

Fill the tartlets with cream and place in the freezer until the cream hardens.

Prepare the glaze - to do this you just need to heat the jam in the microwave or on the stove.

We take out the tartlets, put the berries on top, and pour jam on top.

Place the cakes in the refrigerator until serving.

You can experiment with different fruit or berry fillings - the result will be equally good!

As a child, my favorite cake was shortbread fruit baskets with a layer of custard and light jelly on top. Sweet tartlets with fruits - I learned this name only later. An amazing combination of shortbread dough and the taste of fresh raspberries, strawberries, often blueberries and grapes. Frankly, I didn’t even need tea for such a dessert, although my mother insisted.

One day it was a discovery for me that cake and tart are two different confectionery products, and not one. The original French tart is an open pie made from a certain type of shortcrust pastry, containing no added salt or sugar, baked in the form of a flatbread similar to pizza. Usually, it is easy to distinguish by the jagged edge of the side - the mark of a special baking dish.

The filling in the tart is to your taste. It can be meat, mushrooms, vegetables, fruits, berries, etc. The filling is filled with egg-cream mixture and baked. Apple tart is somewhat similar, but made from shortcrust pastry. There is a separate type of tart that is baked in small molds - these are savory or sweet tartlets. I read somewhere that once upon a time such baskets were baked directly in a wood-burning oven and called tartines.

Tartlets are designed for filling, usually sweet. But no one said that a small tart made from unsweetened dough with your favorite sandwich mixture would be tasteless. In addition, we can remember a lot of examples when baskets were used as a basis for portioned snacks of sausage, olives, salty cheese, etc.

Sweet tartlets with cream, laid with fruits and berries, under or a snow-white top of whipped cream - a luxurious dessert. Fruit baskets with custard are easy to prepare and serve as the basis for delicious desserts.

The tartlets themselves are quite “dry”. Therefore, before laying out fruits and berries, cream is poured into them - usually custard, crème anglaise, custard, less often creme brulee is prepared. By and large, these are all varieties of custard that are used to fill custard pies. Fruit tarts with custard, especially made with shortbread tartine, are a very tasty dessert and, in addition, pleasing to the eye.

Sweet tartlets. Step by step recipe

Ingredients (4 pcs)

• Wheat flour 1 cup (130 g)
• Egg 3 pcs
• Sugar 3 tbsp. l.
• Butter 30 g
• Milk 1 glass
• Corn starch 1 tbsp. l.
• Gelatin 1 tsp.
• Vanilla, citrus extract spices
• Bananas, kiwi, grapes, etc. For filling

1. Small tartlets up to 10 cm in size are very convenient preparations for desserts and snacks. Since the dough does not contain water, it can be stored for some time, and they can be baked in advance in the required quantity. Now they sell very convenient silicone molds, to which the dough does not stick, and shortcrust pastry baskets are baked evenly and uniformly.

Shortcrust pastry for tartlets

2. To bake four tartlets measuring 10 cm you will need 1 cup of flour, an egg and 30 grams of butter. To make the dough aromatic and slightly sweet, you need to add 2 tbsp. l. sugar and natural vanilla (you can use vanilla sugar). Sift the flour and mix with sugar and vanilla. Stir until all ingredients are evenly distributed. Add the contents of one egg and softened butter.

   Mix flour with sugar and vanilla, butter and egg

3. Knead the shortbread dough very thoroughly. Fat and flour mix well, forming a homogeneous mass. The dough must be kneaded until the sugar dissolves due to the eggs. If necessary, you can add flour in pinches. The result will be a homogeneous and soft dough. Roll the dough into a ball and put it in the refrigerator.

   Shortbread dough

How to bake

4. Silicone molds do not need to be greased. They themselves are quite “slippery”, and the shortbread dough for the baskets contains butter. Divide the shortbread dough into four parts and roll it out with a rolling pin to a thickness of about 1 cm. Place the dough in a silicone mold and smooth it along the walls with your fingers to the same thickness. Pinch off excess dough with your fingers, following the edge of the molds.

   Place the rolled out dough into the mold

5. You can bake tartlets in a small household electric stove or oven. An electric stove is more convenient because it consistently maintains the required temperature. I bake crème brûlée in this oven, and quite successfully. Preheat the stove or oven to 180 degrees. Using a fork, carefully prick the dough at the bottom of the pan so that it does not rise during baking. Place the molds with shortcrust pastry for baking.

   Place the molds with the dough in the oven

6. At this temperature, the shortbread dough will be ready in 15-20 minutes. You should be guided by the color of the dough - it will soon begin to brown, especially on the side that is pressed against the wall of the mold. In addition, the shortbread dough “flows” down the sides of the mold a little and sags. The height of the shortcrust pastry basket will be slightly smaller than the height of the mold - this is normal.

   Ready-made shortcrust pastry baskets

7. Shake the finished tartlets out of the molds - they do not stick to the silicone at all. The pastry baskets must cool to room temperature; to do this, lay them out on a clean cloth.

Custard for fruit baskets

8. To prepare custard, you need regular fresh milk with a fat content of 2.5-3%. We decided not to add egg whites, although many recipes recommend it. For the custard we prepared two egg yolks, cornstarch, sugar and vanilla. In addition, for aroma and taste, we decided to add citrus extract - literally a few drops.

   For cream - milk, starch, egg

9. In a cup mix 1 tbsp. l. corn starch, two egg yolks and 2-3 tbsp. l. milk. Mix thoroughly and leave for the starch to swell. In a small saucepan, place the remaining milk on the heat, adding vanilla and citrus extract. Add 1 tbsp to milk. l. Sahara.

   Pour starch and yolks into milk

10. When the milk is well heated, but still far from boiling, pour in the mixture of yolks, starch and milk. This must be done by stirring the milk quite intensively with a wooden spatula. As it heats, the starch will “cook”, forming a fairly thick but still flowing custard, as for.

    Quite thick custard

Preparing the custard baskets

11. Place all baked cakes on a plate or small tray. Using a spoon, pour the warm custard into each sweet tart. The cream flows well from a spoon and is convenient to distribute into baskets. You need to pour almost to the edge of the shortcrust pastry rim.

    Pour cream into baskets

12. Next, this is important, you need to cool the custard tartlets well. Place the custard baskets in the refrigerator for 30 minutes, preferably 1 hour. The custard freezes perfectly, forming a cream of a pleasant yellow hue, the consistency of which is similar to a not very dense jelly. While the baskets with cream are cooling, dilute 2-3 tbsp in a small saucepan. l. water 1 tsp. instant gelatin.

    Baskets with chilled custard

Preparing a delicious dessert with fruits

13. A set of fruits and berries to create a sweet dessert with custard - at your discretion. I only advise you not to pile up a lot of filling and use no more than 3-4 types of fruits and berries. Peel the kiwi and bananas and cut into thin slices. It is better to cut large grapes in half and remove the seeds. If you decide to add raspberries, blueberries, blackberries, just wash and dry them. It is better to cut strawberries into slices, although small berries look beautiful whole.

If you were in Paris and went to at least one pastry shop, then you probably remember that among the variety of cakes, pastries and pastries there were these berry tartlets. An extremely impressive dessert that instantly attracts attention. This is truly a classic! Very bright, quite easy to prepare, but beautiful in its simplicity =) What's in it? Shortbread dough, vanilla custard and berries. Most often, such tartlets are decorated with strawberries and covered with transparent jelly on top; there are also options with raspberries sprinkled with powdered sugar, but no one forbids the use of blueberries/blackberries/strawberries, etc. The only thing is that I would not recommend making them with sour berries or cherries, after all, this is a different combination;)

Custard

Ingredients:

2 large egg yolks
1 cup milk*
1/4 cup sugar
2 tbsp unsalted butter (room temperature)
2 tbsp cornstarch
1/2 vanilla bean (or 1.5 tsp vanilla extract. If neither is available, use vanillin)
a pinch of salt

* 1 cup = 240 ml

1/2 portion of shortcrust pastry
170 g raspberries
170 g blueberries/blueberries
170 g strawberries

Preparation:

The above ingredients make 4 medium tartlets (8-9 cm in diameter) and 1 large tart (23 cm).

Make shortbread dough according to . Let me remind you that you need half of the proportions given there.
For cream:
In a mold, combine the egg yolks, a quarter cup of milk, half the sugar and all the cornstarch and whisk lightly. Cut half a vanilla pod in half lengthwise and carefully scrape out the seeds (I find it convenient to do this with a teaspoon). In a small saucepan, combine the remaining milk and sugar, add salt and vanilla seeds along with the pod.

Place over medium heat and, stirring, bring almost to a boil, but under no circumstances boil! Remove the pod from there and, constantly stirring the egg mixture, pour milk into it in a thin stream. Then pour everything back into the saucepan, put on low heat and, stirring, bring to a boil. At first the mixture will be liquid, because... starch will only act at high temperatures, at 88-93 C. Therefore, the cream will begin to thicken closer to boiling. Boil for 1 minute and then remove from heat. Beat the cream with a whisk or mixer at low speed for 2-3 minutes until it cools slightly. Then add the butter in several stages, beating each one until completely combined.

The finished custard should have the consistency of low-fat yogurt. Place in the refrigerator and stir every 10 minutes for an hour to prevent a crust from forming.

Remove the dough from the refrigerator and place it on a floured surface. Roll it out to 3-5 mm thick and cut out circles for the molds, adding 1-1.5 cm on the sides (so that there is enough dough to cover the walls of the mold). Transfer the prepared dough circles into baking tins. Press down and prick with a fork in several places. Leave for 15 minutes at room temperature.**

** This is necessary so that during baking the dough does not “slide” down the walls, because it may still be cool after refrigeration.

Heat the oven to 180 C or 350 F. Bake the baskets until the edges are lightly browned, for 15-18 minutes. Remove from oven, cool to room temperature. Remove from pans and fill each tart with about 2 tablespoons of custard.

Top with berries and cover with clear cake jelly (I use a mixture from Dr. Oetker. Here