Shortbread baskets with berry and semolina filling
10 servings
40 minutes
Sand tartlets with berry semolina filling are an exquisite dessert combining crispy dough and delicate berry mass. The roots of this dish trace back to European baking traditions, where the combination of shortcrust pastry and creamy fillings is valued for its balance of textures and flavors. Cherries and blueberries add a pleasant tartness to the filling, while sour cream and semolina make it airy and soft. Almond flakes add a light nutty note and refined crunchiness. These tartlets are perfect for morning coffee, festive tea parties, or simply enjoying the moment.
1
To prepare the dough, mix flour with brown sugar, add the required amount of oil, and knead until crumbly. If the consistency is too dry, you can add a little cold water. Distribute the resulting dough into tartlet molds and place in a preheated oven at 180 degrees for 5-10 minutes to shape the dough.
- Wheat flour: 2.5 glasss
- Brown sugar: 200 g
- Vegetable oil: 80 ml
- Sugar: 60 g
2
Thaw the berries so that they have almost no water left.
- Frozen cherries: 100 g
- Frozen blueberries: 60 g
3
Whip the sour cream with sugar and add berries to this mixture. Add 2 tablespoons of semolina and mix.
- Sour cream 20% fat: 150 g
- Sugar: 60 g
- Frozen cherries: 100 g
- Frozen blueberries: 60 g
- Semolina: 2 tablespoons
4
Take the molds with dough and fill them with filling.
5
Sprinkle almond flakes on top.
- Grated almonds: 40 g
6
Return everything to the oven for 30 minutes.
