TARTALETS, Tarts, Shortcrust Baskets with Sweet Filling | Dessert for the Festive table! скачать в хорошем качестве

TARTALETS, Tarts, Shortcrust Baskets with Sweet Filling | Dessert for the Festive table!

Tartlets, tarts or shortcrust pastry baskets with sweet berry filling - the perfect dessert for the New Year's table! ... Prepare - and you yourself will understand everything! It's just delicious! 4:59 - Filling Lemon Kurd with raspberries 7:44 - Filling Chocolate Ganache with raspberries and mint 10:58 - Tart with strawberries and curd cream with a layer of strawberry confit with basil More tea recipes:    • К чаю   Sweet Baking:    • Сладкая выпечка | Рецепты простые и сложные   Berry biscuit:    • Отличная Выпечка к Чаю 😋 Открытый Ягодный,...   Pizza snacks:    • Снэки: быстрый "перекус"   Subscribe to my instagram:   / itsvkusno   Tarts are open cakes or small cakes with a shortcrust pastry base stuffed with cream, ganache or berry confit, decorated with meringue or berries. There are many shortcrust pastry options. Today I will focus on a completely different shortbread dough. They call him "saber". This dough is used most often for making sweet tarts and cookies. So I need: 150 gr. cold butter 90 gr. powdered sugar 30 gr. almond flour 250 gr. wheat flour 55 gr. eggs (about one medium egg) a pinch of salt Combine dry ingredients and beat with cold butter until crumbly. Pour in eggs and knead the dough. Roll out between sheets of parchment and refrigerate for 2 hours. When the dough has cooled, form tarts and refrigerate again. Bake at 160 ° for 30 minutes. Allow to cool completely. Strawberry confit with basil: 100 g strawberry puree 20 gr. Sahara 4 gr. pectin 10 gr. sugar for pectin. 7-8 pcs of fresh strawberries about 10-15 green basil leaves. Punch basil leaves in a blender with strawberries until puree. Pour in sugar and heat. Cut the strawberries into small cubes and add to the puree. Mix pectin with sugar, pour in mashed potatoes and boil for 1-2 minutes. Refrigerate. Curd cream: 200 gr. heavy cream | 33% | 100 g powdered sugar 250 gr. curd Rub the cottage cheese through a sieve. Whisk in the cream and icing sugar until soft peaks. Add cottage cheese and beat. The cream is ready. Neutral glaze: 100 g Sahara 75 ml. water 4 gr. gelatin Strawberries for decoration Pour gelatin with water and let it swell. Boil the syrup and cool slightly. Dissolve the swollen gelatin in the syrup. Cool the glaze. Cut strawberries into 4 pieces for decoration. Assembling the tarts: Fill the cooled tartlets with strawberry confit and cottage cheese cream. Arrange the strawberry wedges and brush with neutral glaze on top. Let the tartlets soak a little with the filling. Enjoy your meal! #tartlets #tarts #sweettarts #berrytarts