Cherry tarts
Description
The recipe won't take much time. Recipe for preparing a wonderful dessert. Serve chilled.
Instructions
- 1
Step 1
Ingredients
- 2
Step 2
Place the tartlet molds in the refrigerator beforehand. Sort the cherries, wash and dry them. Remove the stems and pits. This can be done using special tools available in hardware stores, or with a hairpin by making a small incision in the berry.
- 3
Step 3
Sift the flour together with salt. Cut the butter, cut into cubes, with a broad knife together with the flour until the mixture resembles coarse breadcrumbs.
- 4
Step 4
Separate the egg whites from the yolks. Place the egg whites in the refrigerator. Pour the yolks into a bowl with the mixture of butter and flour, add sour cream and sugar, and quickly knead the dough. Continue kneading until it becomes completely smooth and elastic. Cover with plastic wrap and refrigerate for 30 minutes.
- 5
Step 5
Preheat the oven to 200°C. Take the molds out of the refrigerator. Place a small piece of dough into each mold and press it with your hands to cover the entire surface, including the sides. The dough should be about 3 mm thick. Place the molds on a baking sheet and put it into the oven. Bake for 10 minutes. Remove the baking sheet from the oven, place it on a damp towel, and cover with a dry one. Let the tartlets cool, then remove them from the molds.
- 6
Step 6
Soak the gelatin in 4 tablespoons of warm boiled water. Once it has swollen, place it over heat and, stirring constantly, bring it to a boil without actually boiling. Remove from heat. Beat the cottage cheese with sugar using a mixer. Take the egg whites out of the refrigerator and beat until fluffy. Gently fold the egg whites into the cottage cheese mixture and stir. Divide the cottage cheese cream into two equal parts.
- 7
Step 7
Spread one portion of the cream onto the bottom of each pastry shell in a 0.5 cm layer. Place cherries on top. Pour a small amount of gelatin over the cherries. Add a second layer of cream, then more fruit. Brush the fruit with gelatin and refrigerate the pastries for 30 minutes.