Plum Baskets
4 servings
60 minutes
Mini tarts with prunes are an exquisite dessert of European cuisine that combines crispy shortcrust pastry and a delicate cheese filling with aromatic prunes. The history of this treat originates from ancient confectionery traditions when baked goods with dried fruits were considered a sign of refined taste. Prunes soaked in liqueur add a noble sweet-sour note to the dessert, while vanilla sugar enhances its sophistication. The cheese filling provides an airy texture, and the shortcrust base creates a contrast between crunchiness and softness. Perfect for a cozy tea time or as a festive dessert that delights not only the taste but also captivates with its elegant appearance.
1
Soak prunes in liqueur overnight.
- Prunes: 225 g
- Liquor: 50 ml
2
Mix flour with cold butter and chop into coarse crumbs.
- Wheat flour: 200 g
- Butter: 100 g
3
Pour ice water into the center and knead the dough.
- Water: 6 tablespoons
4
Put in the refrigerator for an hour.
5
Roll out to a thickness of 3–5 mm.
6
Cut out circles and place them in molds, stretching upwards.
7
Place baking paper and dry beans on the dough and bake at 200 degrees for 10 minutes.
8
Remove the weight and bake for 7-8 minutes.
9
Mix the strained cottage cheese with sugar, eggs, yolk, and vanilla sugar.
- Cottage cheese: 200 g
- Sugar: 65 g
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Vanilla sugar: 30 g
10
Place prunes in the ready baskets and pour with the cottage cheese mixture.
- Prunes: 225 g
11
Bake for 35 minutes at 180 degrees.