Small tarts made of shortcrust pastry with curd cream and berries
12 servings
30 minutes
Mini tarts are an exquisite French dessert embodying elegance and tenderness. Their crust is crispy, and the cream is filled with vanilla and lemon notes. Berries add freshness, while jelly harmonizes the texture. These tarts are perfect for festive tea or a romantic dinner.
1
Beat 250 grams of butter with 250 grams of sugar until creamy, add 2 eggs while continuing to beat. Then add 500 grams of flour and 5 grams of baking powder.
- Butter: 250 g
- Sugar: 250 g
- Chicken egg: 2 pieces
- Wheat flour: 500 g
- Baking powder (raising agent): 1 teaspoon
2
Chill in the fridge, roll out to a thickness of 3 mm, and bake in molds, pricking the dough beforehand.
3
For the cottage cheese cream: beat 150 grams of dry cottage cheese with 150 grams of sugar until a uniform creamy mass, add 5 yolks while continuing to beat, add 5 grams of liquid vanilla and half a teaspoon of lemon juice.
- Dry curd cheese: 150 g
- Sugar: 250 g
- Egg yolk: 5 piece
- Vanilla extract: 5 ml
- Lemon juice: 0.5 teaspoon
4
Whip 350 grams of cream separately and add to the mixture, then gently mix everything.
- Whipping cream 33%: 350 ml
5
At the end, add gelatin and mix gently again (* soak 1 sheet of gelatin in cold water, squeeze, and heat in the microwave until fully dissolved).
- Leaf (sheet) gelatine: 1 piece
6
Fill the ready tarts with cream, decorate with berries, and pour with ready-made jelly for cakes.
