Shortcrust Pastry Baskets with Cream and Fruit
Very cute and delicious single-serving sweets made with shortcrust pastry and filled with Chantilly cream and fresh fruit. They are great for dessert buffets, birthdays, or any other type of events!
Also try these single-serve desserts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Shortcrust Pastry Baskets with Cream and Fruit:
About 15 baskets
- 4.2 oz sugar
- 2 eggs
- 1/3 cup butter
- 2 3/4 cups flour
- salt
- 1 cup milk
- 2 egg yolks
- 1/2 cup sugar
- vanilla
- 3 tbsps cornstarch
- lemon zest
- 1 cup whipping cream
- fresh fruit (To taste)
Steps
For the preparation of the Shortcrust Pastry Baskets with Cream and Fruit watch the video HERE.
Preparation of baskets:
In a bowl, put the flour and sugar and mix. Add the butter, eggs, a pinch of salt, mix and knead until you get a homogeneous dough.
Take half of the obtained shortcrust and roll it out. Use a cutter to make shapes (I used a flower shape, but round or square ones are fine too). Place the shapes on muffin molds brushed with oil turned upside down.
Bake them at 350°F for about 15-20 minutes (depending on the thickness of the shortcrust).
Preparation of cream:
Put the lemon peel in the milk and bring to a boil. In a small saucepan, put the yolks, sugar, cornstarch and mix.
If it’s too dry (depends on the size of your yolks) add a little milk (10-20 ml). We must obtain a homogeneous cream. Add a bit of vanilla and mix. Strain the boiling milk with the lemon peel.
Add the milk while stirring, then bring it to the heat to thicken. Stir. Once thickened, turn off.
Transfer to a container and cover with cling film, then let cool. Meanwhile, whip the cream. Once the cream is well-cooled, soften it with the whisk and mix it with the whipped cream. Mix well.
Assembly:
Fill the cold baskets with the obtained cream and decorate with fresh fruit as you like!
Enjoy your meal!
