Sweet tartlets. Vanilla cream tartlets with fresh berries Berry tartlets with custard
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 also such berry tartlets. An extremely spectacular dessert that instantly attracts attention. This is truly a classic! Very bright, quite simple to prepare, but beautiful in its simplicity =) What's in the composition? Shortcrust pastry, 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, 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 tablespoons unsalted butter ( room temperature)
2 tablespoons cornstarch
1/2 vanilla pod (or 1.5 tsp vanilla extract... If neither one, nor the other, use vanillin)
a pinch of salt
* 1 cup = 240 ml
1/2 serving shortcrust pastry
170 g raspberries
170 g blueberries / blueberries
170 gr strawberries
Preparation:
From these ingredients, 4 medium tartlets (8-9 cm in diameter) and 1 large tart (23 cm) are obtained.
Make shortcrust pastry over. I remind you that you need half of the proportions that are given there.
For the cream:
In a mold, combine the egg yolks, a quarter cup of milk, half of the sugar and the whole corn starch, beat slightly. Cut half the vanilla pod in half lengthwise and carefully peel the seeds (it is convenient for me 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.
Put on medium heat and, while stirring, bring almost to a boil, but never boil! Remove the pod from there and, stirring constantly egg mixture, pour milk into it in a thin stream. Then pour everything back into a saucepan, put on a small heat and, stirring occasionally, bring to a boil. At first, the mixture will be liquid, because starch will only work 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 to cool slightly. Then add butter in several stages, whisking each until completely combined.
The finished custard should have the consistency of not very fatty yogurt. Refrigerate and stir for an hour every 10 minutes to avoid crusting.
Remove the dough from the refrigerator and place 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 the dough is enough for the walls of the mold). Transfer prepared dough circles to baking tins. Tamp and prick with a fork in several places. Leave on 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 the refrigerator.
Heat the oven to 180 C or 350 F. Bake the baskets until slightly golden brown, for 15-18 minutes. Remove from oven, cool to room temperature. Remove from the molds and fill each basket with about 2 tablespoons of custard.
Top with berries and top with clear cake jelly (I use Dr. Oetker mix. Here
Sift flour into a bowl or work surface and sprinkle with sugar and salt. Cut the cold butter into small cubes. Place the pieces of butter on top of the flour mixture. Use your fingertips to rub the flour and butter until fine crumbs form. Collect the crumbs with a slide, make a depression in the middle and pour the yolk and 1 tbsp. l. milk.
Use your fingertips to quickly mix the ingredients into soft dough and collect in a ball. Do not knead the dough for too long, otherwise it will become tough! If the dough crumbles, add another 1 tbsp. l. milk. Knead the dough 2-4 times - it will become smooth. Shape the dough into a ball, then flatten into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes, and preferably 4 hours.
Place the cooled dough between two sheets of parchment and start rolling it into a round base 4–5 cm in diameter larger than the diameter of the mold (this recipe is for a 24–26 cm tartlet). Roll out the dough in short strokes from the center to the edges, turning the paper in a circle.
When you have a layer of the same thickness, remove the top sheet of paper, transfer the dough into a mold with low sides and remove the second sheet of paper. Squeeze the dough so that it lies loosely in the mold, without tension.
Crumple a piece of baking paper and unfold it again - the paper will soften and won't wrinkle the dough.
Cover the dough in the mold with paper and sprinkle the weight (beans or special balls) on top of it. Place the baking dish in the oven, preheated to 190 ˚С, and bake the base for 15 minutes, then remove the weight, remove the paper. Return the dish to the oven and bake for another 5-7 minutes.
These cakes have become a godsend for me - they are light, ideally combine the taste of almond shortcrust pastry, berries and cream, do not require complex actions and at the same time look very dignified.
So, we need the following ingredients:
For the dough: a few tablespoons. 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 vanilla, 3 egg yolks, 2 tbsp. sugar, 4 tablespoons sifted flour
For the filling: berries (in this case, frozen strawberries)
For the icing: jam (in this case, strawberry)
Rub the almonds on a grater.
(If there are no almonds, that's okay, make a regular shortbread dough)
Stir melted butter with sugar, add lightly beaten egg, add almonds and flour, knead the dough.
The dough is made correctly when it does not stick to your hands and does not crumble. Form a ball out of the dough, wrap it in polyethylene 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. Stir in hot milk slowly. Bring the mixture to almost a boil, but do not boil, otherwise the egg will boil and there will be lumps. Remove from heat, cool to room temperature, refrigerate.
A small film forms on the surface of the cream, so that it is easier to remove it, you can cover the cream with confectionery paper a few minutes after removing from the heat. However, you can do without it.
The resulting cream is delicious on its own, it can also be used in cakes or simply combined with fresh fruit and berries.
But back to the tartlets. Roll out the dough, cut out the circles, fill in the molds.
Cover the molds with confectionery paper and add peas or beans so that the dough is pressed against the mold.
We 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 turn golden.
Fill the tartlets with cream, put them in the freezer to freeze the cream.
Cooking the icing - for 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, fill with jam on top.
We put the cakes in the refrigerator before serving.
You can experiment with different fruit or berry fillings- the result will be equally good!
For example. However, I try to buy it at least a little, because it is very useful berry- for good vision, first of all. It is useful for children, as it contains a lot of magnesium, manganese, calcium, vitamins A, B and C.
Baskets with cream and a mixture of berries are good because very little blueberries are required. I add, chopped or. The berries in this recipe are used raw, without heat treatment - this is the healthiest way.
For this recipe, you will need a 6-hole baking dish. Baked from shortcrust pastry filled with cream and berries. Children fill their own baskets right at the table so that the tartlets do not get damp.
Output: 6 tartlets with a diameter of 10-12 cm
You will need:
- 1 glass plus 2 tbsp. tablespoons of white flour
- 2 tbsp. spoons plus 3 tbsp. tablespoons of sugar
- 0.5 teaspoon salt
- 1 sachet (10 g) vanilla sugar
- 100 g (half pack) chilled butter
- 1 large egg yolk
- 1 tbsp. a spoonful of ice water (or a little more as needed)
- 500 g of any fresh berries (strawberries, raspberries, blueberries, blackberries, currants, or a mixture)
- 2 cups heavy cream
How to cook
- Sift flour into a large bowl, add salt, 2 tablespoons of granulated sugar, a bag of vanilla sugar. Mix everything. Cut the cold butter into small cubes and add it to the flour. Mix with a spatula or mixer until the mixture looks like a crumb.
- In a cup, combine the egg yolk and a spoonful of ice water. Add to the butter and flour crumbs and stir until the dough turns into a lump (in a mixer, this will take about 20 seconds). If the dough feels dry, add a little more ice water (1 tablespoon at a time).
- Heat the oven to 200 degrees. Divide the dough into 6 equal pieces, roll each of them into a ball, and then into a small flat cake. Carefully place each flatbread in the hole of the mold, pressing down to form a basket of dough. Pierce the bottom of each basket several times with a fork, and then remove the tartlet pan in the refrigerator. Refrigerate them until they are firm to the touch, at least 30 minutes.
- After that, insert a paper muffin tin into each tartlet, which you fill with dry peas, beans or any cereal (so that the dough does not swell).
- Place the pan in a preheated oven and bake until the edges of the tartlets are golden brown (15 to 20 minutes, depending on the size of the baskets). Then remove the paper tins with the peas and continue baking until the bottom of the tartlets is browned (about 10 minutes).
- Allow ready-made tartlets to cool directly in the mold, and then carefully remove from it.
- In the meantime, use a hand mixer to whisk the cream with the remaining 3 tablespoons of sugar. Let the cream cool in the refrigerator for about 1 hour.
- Rinse the berries, dry, remove the leaves and tails, cut large berries.
Fill the baskets first with the whipped cream and top with the fresh berries. Proportions - who loves more.
Shortcrust pastry recipe for tartlets. Combine the powdered sugar, sifted flour and salt in a bowl. Cut cold butter into small cubes and add to dry ingredients. Pound into crumbs. Add the egg and mix well. Knead the dough quickly and refrigerate for at least 30.
Vanilla custard. Cut the vanilla pod in half lengthwise and remove the seeds. Place the pod and seeds in a saucepan and cover with milk. Bring everything to a boil over medium heat. Whisk the yolks, sugar, and cornstarch in a separate bowl. Pour in the hot milk in a thin stream while whisking. When the mixture is smooth, pour everything back into the pot. Put on low heat and bring to a boil, stirring constantly with a whisk. Continue stirring for another 3-5 minutes until thickened. Remove from heat, rub the cream through a sieve (the vanilla pod will remain in the sieve). Add butter in parts, stirring until smooth. Cool (in a water bath), stirring constantly so that a film does not form on it and put it in a container with a lid in the refrigerator before use.
Lubricate small tartlet tins butter and sprinkle with flour. Roll out the dough thinly, pierce it with a fork and distribute it evenly over the bottom and sides. Carefully place the foil in each pan and sprinkle the top with a weight of beans, rice, etc. (see recipe for rhubarb pie) Bake in a well-preheated oven for 20 minutes at 180 degrees. If you have very small molds, then you do not need to cover them with foil. But if like mine, then I strongly advise you to do this so that the tartlets remain even and beautiful. Cool before use.
Fill the cooled tartlets with cream. It is convenient to use a culinary bag, so the cream will look more beautiful. Decorate the cream baskets with fresh berries and sprinkle with powdered sugar if desired.
