In the autumn-winter season, fragrant and mouth-watering mini-pies with juicy berries and delicious fruits will remind you of summer. A delicious dessert with Chantilly cream will decorate the family Sunday table and will be remembered by children for a long time.
It is necessary
- For 4 pies with a diameter of 12 cm
- For the test:
- - 250 g of wheat flour;
- - 200 g of sugar;
- - 100 g of butter;
- - egg;
- - yolk;
- - zest of half a lemon;
- - 1/4 teaspoon salt
- For the cream:
- - 500 g of milk;
- - 4 yolks;
- - 100 g cream (33% fat);
- - 120 g of sugar;
- - 40 g of corn starch;
- - 40 g of butter;
- - vanilla pod;
- - zest of half a lemon
- For decoration:
- - fresh berries (currants, raspberries, blackberries, blueberries);
- - apricots; plums;
- - 2 sprigs of mint
Instructions
Step 1
Sift flour. Grease a baking dish (12 cm diameter) with butter. In a bowl, combine flour, sugar, salt, lemon zest.
Step 2
Add the finely diced butter and quickly crush the mixture into crumbs. Beat the egg and yolk with a whisk, pour into the flour mixture.
Step 3
Knead the dough quickly, wrap it in plastic wrap and refrigerate for 1 hour. Divide the chilled dough into four parts, roll each into a layer 5 mm thick.
Step 4
Line them with tins, prick in many places with a fork, cover with baking paper and sprinkle with beans.
Step 5
Bake in a preheated 180 ° C oven for 10-12 minutes, then remove the beans and paper. Cool the baskets and remove them from the mold.
Step 6
Prepare Chantilly cream. Pour the milk into a saucepan, add the lemon zest and the vanilla pod cut lengthwise. Bring to a boil over low heat.
Step 7
Remove from heat and let it brew for half an hour, then strain the milk into a clean saucepan. Meanwhile, grind eggs with sugar, add cornstarch.
Step 8
Transfer the milk to the fire again and heat without boiling. Then slowly, in a thin stream, pour it into the mixture of yolks and sugar, stirring constantly, to avoid the formation of lumps.
Step 9
Pour the cream into a saucepan and cook over low heat, stirring constantly, until thickened (about 5-6 minutes or, if you have a thermometer, to a temperature of 82 ° C).
Step 10
Then remove the pan from the heat, cool the cream a little (to 50 ° C) and add the butter. Stir well and pour the mixture into a glass cup.
Step 11
Cover the finished cream with cling film, pressing it to the surface of the mass, and cool completely. Whisk the cream until firm peaks and stir gently into the cooled cream.
Step 12
Fill baskets with them, garnish with berries, fruits and mint leaves and serve.
