These cakes have become a godsend for me - they are light, perfectly 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 test: a few tbsp. 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 tbsp. sifted flour

For the filling: berries (in this case, frozen strawberries)

For glaze: jam (in this case, strawberry)

Grate the almonds.

(If there are no almonds, it's okay, make a regular shortcrust pastry)

Mix melted butter with sugar, add a slightly beaten egg, add almonds and flour, knead the dough.

Dough is done right when it doesn't stick to your hands or crumble. Shape the dough into a ball, wrap in plastic wrap and refrigerate for half an hour.

At this time, you can make pastry cream. Heat milk in a saucepan over moderate heat. Just before boiling, add vanilla and remove from heat. In a bowl, beat the yolks and sugar, combine with flour. Mix slowly with hot milk. Bring the mixture almost to a boil, but do not boil, otherwise the egg will cook 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 it 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 fruits and berries.

But back to the tarts. We roll out the dough, cut out circles, fill in the molds.

We cover the molds with confectionery paper and invite 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 it in the oven for another 5 minutes. The dough should turn golden.

We fill the tartlets with cream, put in the freezer so that the cream freezes.

Preparing the glaze - for this you just need to heat the jam in the microwave or on the stove.

We take out tartlets, put berries on top, pour jam on top.

We remove the cakes in the refrigerator before serving.

You can experiment with different fruit or berry fillings - the result will be equally good!

If you have been to Paris and visited at least one pastry shop, then you probably remember that among that variety of cakes, pastries and pastries there were such berry tartlets. An extremely spectacular dessert that instantly attracts attention. This is truly a classic! Very bright, rather simple to prepare, but beautiful in its simplicity =) What is 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 using blueberries / blackberries / strawberries, etc. The only thing, I would not advise 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 tbsp unsalted butter (room temperature)
2 tbsp cornstarch
1/2 vanilla pod (or 1.5 tsp vanilla extract. If neither, use vanilla)
a pinch of salt

* 1 cup = 240 ml

1/2 portion shortcrust pastry
170 gr raspberries
170 gr blueberries/blueberries
170 gr strawberries

Cooking:

These ingredients make 4 medium tartlets (8-9 cm in diameter) and 1 large tart (23 cm).

Make shortcrust pastry. I remind you that you need half of the proportions that are given there.
For cream:
In a bowl, combine the egg yolks, 1/4 cup milk, 1/2 the sugar, and all of the cornstarch and beat lightly. Cut half a vanilla pod in half lengthwise and carefully clean the seeds (I find it convenient 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.

To put on medium fire and, stirring, bring almost to a boil, but in no case boil! Remove the pod from there and, stirring constantly egg mixture pour milk into it in a thin stream. Then pour everything back into the saucepan, put on a small fire and, stirring, bring to a boil. At first, the mixture will be liquid, because. starch will act only at a high temperature, 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 a mixer at low speed for 2-3 minutes so that it cools down a bit. Then enter in several steps butter whisking each until completely combined.

The finished custard should have the consistency of a low-fat yogurt. Place in the refrigerator and stir every 10 minutes for an hour to prevent a crust from forming.

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 molds, adding 1-1.5 cm on the sides (so that the dough is enough for the walls of the mold). Transfer the prepared circles of dough to baking molds. Flatten and prick with a fork in several places. Leave for 15 minutes at room temperature.**

** This is necessary so that the dough does not “slide” down the walls during baking, because. it may still be cool after being refrigerated.

Heat the oven to 180 C or 350 F. Bake the biscuits until lightly browned around the edges, 15 to 18 minutes. Remove from oven, cool to room temperature. Remove from molds and fill each basket with about 2 tablespoons of custard.

Top with berries and top with clear cake jelly (I use Dr. Oetker's mix. Here's

Shortcrust pastry recipe for tartlets. Combine powdered sugar, sifted flour and salt in a bowl. Cut cold butter into small cubes and add to dry ingredients. Break into crumbs. Add egg and mix well. Knead the dough quickly and refrigerate for at least 30 minutes.

Vanilla custard. Cut the vanilla pod in half lengthwise and remove the seeds. Put the pod and seeds in a saucepan and cover with milk. Bring everything to a boil over medium heat. Whisk egg yolks, sugar and corn starch in a separate bowl. Pour hot milk in a thin stream while continuing to whisk. Once the mixture is smooth, pour everything back into the saucepan. Place over low heat and bring to a boil, stirring constantly with a whisk. Continue stirring for another 3-5 minutes until thickened. Remove from heat, pass the cream through a sieve (the vanilla pod will remain in the sieve). Add the butter bit by bit, 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 until use.

Grease small tart molds with butter and sprinkle with flour. Roll out the dough thinly, pierce it with a fork and spread evenly over the bottom and sides. Carefully place foil in each pan and top with a weight of beans, rice, etc. (see rhubarb pie recipe) Bake in a well-heated oven for 20 minutes at 180 degrees. If you have very small molds, then you can not cover them with foil. But if it’s like mine, then I strongly advise you to do this so that the tartlets remain even and beautiful. Cool before use.

Fill cooled tarts with cream. It is convenient to use a pastry bag, so the cream will look more beautiful. Garnish the cream bowls with fresh berries and sprinkle with powdered sugar if desired.

Sift the flour into a bowl or work surface and sprinkle with sugar and salt. Cut cold butter into small cubes. Lay the pieces of butter on the surface of the flour mixture. Rub the flour with the butter with your fingertips until fine crumbs form. Gather the crumbs in a pile, make a well in the middle and pour in the yolk and 1 tbsp. l. milk.

Quickly mix the ingredients with your fingertips soft dough and collect into a ball. Do not knead the dough for a long time, otherwise it will become tough! If the dough crumbles, add 1 more tbsp. l. milk. Knead the dough 2-4 times - it will become homogeneous. Form the dough into a ball, then flatten into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably 4 hours.

Put the chilled dough between two sheets of parchment and start rolling it into a round base with a diameter 4–5 cm larger than the diameter of the mold (this recipe is for a tartlet measuring 24–26 cm). Roll out the dough in short movements from the center to the edges, turning the paper in a circle.

When you get a layer of the same thickness, remove the top sheet of paper, transfer the dough to a form with low sides and remove the second sheet of paper. Press the dough down so that it lies freely in the form, without tension.

Crumple up a sheet of baking paper and unfold it again - the paper will become soft and will not leave creases on the dough.

Cover the dough in the form with paper and pour a load on it (bean or special balls). Put the form with the dough in the oven, heated to 190 ˚С, and bake the base for 15 minutes, then remove the weight, remove the paper. Return the pan to the oven and bake for another 5-7 minutes.