Tartlets are small dough baskets filled with different fillings - both savory and sweet. Tartlets can be prepared separately, then filled with filling, or can be baked immediately with filling. Loose and delicate baskets, strawberries, vanilla cream - this is a classic of the genre, a delicious combination. This dessert will become a table decoration.
It is necessary
- For eight servings:
- - 500 g of strawberries;
- - fresh mint or lemon balm.
- For the test:
- - 240 g flour;
- - 150 g butter;
- - 80 g of sugar;
- - 1 egg;
- - 1 tbsp. a spoonful of cold water;
- - a pinch of salt.
- For the cream:
- - 500 ml of milk;
- - 5 egg yolks;
- - 80 g of sugar;
- - 50 g flour;
- - 1, 5 tsp vanillin.
Instructions
Step 1
Remove the oil from the refrigerator half an hour before preparing the tartlets. Cut it into cubes, put it back in the refrigerator about five minutes before cooking.
Step 2
Mix flour with salt and sugar. Pound the butter with the flour mixture to make bread crumbs in consistency.
Step 3
Pour in water, beat in an egg, knead an elastic dough. Cover it with foil, put it in the refrigerator for half an hour.
Step 4
Preheat the oven to 180 degrees. Roll out the dough, cut out circles of the desired size from it (this amount will make about 24 tartlets), put in molds. Stick with a fork.
Step 5
Bake for 12 minutes. The dough will turn out to be dry, golden.
Step 6
Mix the egg yolks with flour and sugar for the cream. Boil milk and vanillin in a saucepan. Pour milk into the yolk mixture, stirring with a spatula. Return mixture to heat, bring until thick, but do not boil. Chill the cream, transfer to a bowl, cover, refrigerate.
Step 7
Spread the cream over the finished tartlets. Place fresh strawberry slices on top, garnish with mint or lemon balm leaves.
