Sand pastry baskets with filling

14 servings
1 hour 30 min

Prepare products. I had eggs and oil from the refrigerator, but you can also take oil from the freezer.

It is imperative to sift through the flour.

Add a pinch of salt to the flour, 1 tsp. vanilla sugar and 50 grams of powdered sugar. Mix well and pour into the blender bowl, so the dough will be prepared much faster.

Add cubes of well-cooled high-quality butter to the dry mixture, mix. It turns out powdery crumbs.

Then add two yolks and pour in two tablespoons of very cold water. Mix again.

Transfer the resulting mass to a table and collect it into a lump. The dough does not stick, you do not need to pour flour. You shouldn't mix it out for a long time either, shortbread doesn't like it, because the finished products will be tough. The dough can be assembled into one large ball as in the photo or divided in half and taken into a cake, as you like. Place in a food bag or film and put in the refrigerator for 30 minutes or in the freezer for 15 minutes, or you can cook immediately. Depends on your skills.

Roll half of the dough between two sheets of parchment with a thickness of 0. 5 cm. Cut the circles 1cm larger than the diameter of the mold . /This method is good for thick filling, the bottom will be the same thickness with the sides/. For a more liquid filling, it is better to pinch off a small piece of dough and distribute it over the shape with your fingers to form a thicker bottom.

Lightly prick the bottom of the formed basket blanks with a fork. Do not lubricate silicone forms, I lubricate metal ones a little with vegetable oil. Of this number of products, I got 15 baskets d 5cm, top d 8cm.

Bake in preheated oven, t 200 & # 039; 13-15 minutes, to a slight blush, do not overexpose. After baking, the dough will slightly sit down, this is the norm. Remove warm from the mold and allow to cool. Baskets get easy, you just need to turn the shape.

PREPARE CUSTARD PROTEIN CREAM. Add water to sugar, cook until a slight change in color. The syrup is ready, when dripping, a ball forms in cold water. At the same time as preparing the syrup, I start whipping proteins with a pinch of salt. Gradually add momentum, introduce vanillin, lemon juice, continue to beat until stable peaks. Continuing to beat, pour a thin stream of hot syrup, beat until the mixture cools. The cream becomes thick and lush.

We put 1 part each on the bottom of the cooled baskets. favorite jam or thick jam.

A layer of jam can be covered with a lush cream cap. The cream can only be covered with jam and decorated on top with fresh berries or wedges of soft fruits, at your discretion.