Shortbread baskets with mascarpone cheese, blueberries and meringue
6 servings
60 minutes
Sand tartlets with mascarpone, blueberries, and meringue are an exquisite combination of delicate dough, airy cream, and berry freshness. These small culinary masterpieces come from European cuisine, where the balance of textures and flavors is valued. The crispy shortcrust base contrasts with the velvety mascarpone cheese that adds creaminess and softness. The sweet meringue is light and airy with a delicate caramel hue after baking, complementing the overall picture. Bright blueberries bring a slight tartness that harmonizes with the sweetness of the other ingredients. These tartlets are perfect as an exquisite dessert for a festive tea party or a romantic evening.
1
To prepare the dough, scatter the flour, chop the cold (but not frozen) butter with a knife, and add it to the flour. Mix the flour with the butter to get a fine crumb.
- Wheat flour: 1.5 glass
- Butter: 100 g
2
Add 2 tablespoons of sugar and stir.
- Sugar: 150 g
3
Mix 1 egg with a pinch of salt.
- Chicken egg: 2 pieces
- Salt: pinch
4
Make a well in the mixture, add an egg to it, and knead the dough.
- Chicken egg: 2 pieces
5
Put the dough in the refrigerator for 30 minutes.
6
Roll out the chilled dough to a thickness of 3-4 mm, divide it into pieces suitable for tartlet molds (the dough needs to be 'stuck' to the bottom and sides of the molds).
7
Bake the tartlets in the oven at 220 degrees.
8
Meanwhile, beat the egg white of 1 egg with the remaining sugar until thickened.
- Chicken egg: 2 pieces
- Sugar: 150 g
9
Cool the ready baskets slightly, add mascarpone cheese inside, and sprinkle with blueberries (you can press the blueberries slightly inside to prevent them from falling out).
- Mascarpone cheese: 150 g
- Blueberry: 1 glass
10
Top with whipped egg white like a cap.
11
Bake in the oven at 220 degrees until the meringue is firm and golden.
12
It is recommended to chill the pastries in the refrigerator before consumption (they will also soak up the blueberry juice).
13
Remove them from the molds by separating from the walls, turning them over, and tapping the bottom (if there's no time to chill for long, at least cool in the fridge for 10 minutes).