Sweet stuffed tartlets

18 servings
1 hour 30 min

How to make tartlets with sweet filling? Make the tartlets first. Measure the necessary ingredients for the shortbread. Butter should be cold.

Sift the flour into a suitable bowl. Add salt, sugar, mix everything.

Grate the cold butter into a mixture of dry ingredients.

Grind everything with your hands to a crumb state. Do this quickly so that the oil does not have time to melt from the heat of your hands.

Whisk the egg until smooth.

Add the beaten egg to the oil crumb, mix.

Knead the shortbread pastry quickly. Wrap it in cling film and place it in the fridge for 20-30 minutes.

Remove the cooled dough from the refrigerator, roll into a layer about 0. 5 cm thick. You can roll the dough between two layers of parchment. I'm more comfortable doing this by putting the dough in a large plastic bag. After rolling out, I cut the bag at the seams and remove the top layer.

Cut out the tartlet mugs with a round cutter. Roll out the leftover dough again for cutting. I have a circle diameter of 10cm. Their size will depend on the size of the molds used to bake baskets. It is better if the diameter of the circles is slightly larger than the upper diameter of the molds.

Place each circle of dough in a mold, putting the dough on the sides.

Distribute the dough on the sides and bottom of the mold, cut the extra dough, gently pressing the mold on top.

Tip the bottom of the moulds with a fork to avoid possible bubble formation during baking.

Bake the tartlets in the oven preheated to 190S for about 12 minutes. Baking patterns and times may vary. Focus on the features of your oven. I got 18 tartlets.

Make the custard. Measure all the ingredients on the list for it. If you like a sweeter filling, the amount of sugar can increase.

Combine the egg yolks with sugar and vanilla sugar, whisk until smooth.

Add flour to the yolks. Wipe until the lumps are gone.

Pour about 120 ml of milk into the resulting mass, mix well until homogeneous.

In a thick-bottomed saucepan, heat the rest of the milk until hot. It is not necessary to bring to the boil. Over a medium heat with constant stirring, pour in a thin stream of mass with flour.

So that the eggs do not curl, do not stop interfering with the cream. Continue to cook it over medium heat. Soon the cream will begin to thicken noticeably. At the end of cooking, reduce the heat to minimal. The finished cream lazily flows off the shoulder blade. After cooling, the cream will become thicker.

Remove the finished cream from the stove. To prevent the formation of a film on the surface, close the cream with cling film & quot; in contact & quot; and cool.

To decorate tartlets, you can use any berries and fruits with soft flesh. Choose according to taste and desire. Wash and dry all berries and fruits.

Fill the tartlets with custard, decorate on top with berries or fruits and mint leaves. Enjoy your meal!