Crispy and tasty shortcrust pastry, fruit pieces and light custard - cream and fruit tartlets. How to cook them, read the step-by-step recipe with a photo. Video recipe.
Tartlets with cream and fruit are popular with both adults and children. This is a universal dessert, since the baskets can be filled with your favorite sweets: muses, jellies, fresh berries, whipped cream, jam, various creams … In Soviet times, this cake was called baskets, and in today's modern cooking they are called tartlets. While the meaning remains the same, this is a delicious cake with fruit and a layer of custard. I suggest making tartlets with cream and fruit. The shortbread dough simply melts in your mouth, and the custard is so delicate and delicious that the dessert will not leave anyone indifferent. Such sandy sweet baskets are an excellent solution for a tasty, successful and sweet end to the evening.
Usually tartlets are prepared with a sweet filling, but no one forbids making unsweetened dough with salad filling, for example, from cod liver, processed cheese, fried mushrooms, etc. There are also many examples where baskets are used as a basis for portioned snacks from olives, sausages, salted cheese, etc. In general, sand tartlets can be called a folk dish, because with their help, you can quickly and easily make both a salty appetizer and a sweet dessert.
See also how to make custard and apricot jam tartlets.
- Calorie content per 100 g - 325 kcal.
- Servings - 10
- Cooking time - 45 minutes
Ingredients:
- Sand baskets - 10 pcs.
- Milk - 500 ml
- Apricots (fresh or frozen) - 5 pcs.
- Eggs - 3 pcs.
- Sugar - 200 g
Step by step preparation of tartlets with cream and fruit, recipe with photo:
1. Break the eggs and separate the whites from the yolks. Place the yolks in a saucepan, add sugar and beat the mixture with a mixer until fluffy. I recommend doing this right away in a saucepan, because then the cream will be warmed up on the fire.
2. The egg mass should acquire a lemon shade and increase in volume by 2-3 times.
3. Pour milk into the egg mass and place the pan on the stove. Heat the mixture over low heat, stirring all the time, to avoid curdling the yolk. As soon as the milk begins to boil, turn off the stove immediately. At the same time, do not stop stirring the mass for another 5 minutes, because from its warmth the yolk can quickly curdle.
4. Place the whites in a clean and dry container without droplets of moisture and fat.
5. With clean and dry whisks, beat the whites until fluffy, white and firm foam.
6. Place the whipped egg whites into the chilled custard.
7. Stir the cream slowly and gently so that the protein does not settle. Do it in one direction, moving from top to bottom.
8. Prepare your sand tartlets. You can buy them at the store or bake them yourself. How to cook them, you will find a step by step recipe on the pages of the site.
9. Wash fresh apricots, remove pits, cut into small pieces and arrange in baskets. If you are using frozen fruits, defrost them first. You do not need to cut them, but put them in baskets as you froze them, but without seeds.
10. If using frozen fruits, sprinkle them with sand crumbs. To do this, crush one basket.
11. Fill the baskets with cream.
12. Sprinkle the cream with crumbs, coconut, crushed nuts or chocolate. Send the cream and fruit tartlets to the refrigerator for half an hour to cool and the cream hardens.
See also a video recipe on how to make tartlets / baskets with fruit and cottage cheese cream.
