Shortcrust pastry cups with custard cream
Description
The pastry is simple and quick to prepare. Everyone loves sweet little baskets with various fillings, don't they? I'll tell you. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Grate the cold butter on a grater.
- 2
Step 2
Add flour and powdered sugar, knead until smooth dough forms.
- 3
Step 3
Wrap the dough in plastic wrap and refrigerate for 1 hour.
- 4
Step 4
Meanwhile, let's prepare the cream. Make a double portion of the cream right away. Crack the egg into a bowl, add sugar and zest. Whisk with a whisk or mixer.
- 5
Step 5
Now add 2.5 teaspoons of flour and vanilla sugar. Beat thoroughly until no lumps remain.
- 6
Step 6
Bring the milk to a boil.
- 7
Step 7
And, without stopping, whisking continuously, pour the milk into the egg mixture in a thin stream. Whisk until smooth and uniform.
- 8
Step 8
And simmer over medium heat, stirring constantly, until the cream thickens.
- 9
Step 9
This is the aromatic cream you'll get.
- 10
Step 10
Take the dough out of the refrigerator and fill the basket-shaped molds with it. I got 14 baskets, with a top diameter of 7 cm. Place them in the refrigerator for 15 minutes.
- 11
Step 11
Turn on the oven and let it preheat to 180 degrees. Line the tartlet molds with pieces of foil and fill them with peas or beans.
- 12
Step 12
And bake for 15 minutes. Then remove the peas and foil, and put the baskets back in the oven for another 15 minutes.
- 13
Step 13
They should turn out a delicate sandy color. This time I left them in the oven a bit too long. The cooled tartlets come out of the mold very easily.
- 14
Step 14
Fill the shortcrust pastry cups with custard cream and, if desired, decorate with berries or fruit pieces. I had frozen strawberries and blueberries, so the berries released some juice.
- 15
Step 15
It turned out beautifully, brightly, and very delicious!