Shortcrust Pastry Baskets with Cream and Fruit: an elegant and simple dessert to prepare.
If you’re looking for a beautiful dessert, delicious, and perfect for any occasion, these shortcrust pastry baskets with custard and fresh fruit are the perfect recipe!
They are ideal for a buffet, a special snack, or a refined dessert that’s simple to prepare.
The crumbly shortcrust pastry base perfectly pairs with the creaminess of the custard and the freshness of fruit. Moreover, you can customize it in countless ways by choosing the seasonal fruit you prefer and decorating them as you like.
But let’s see immediately how to prepare the shortcrust pastry baskets with cream and fruit.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 207.23 (Kcal)
- Carbohydrates 28.56 (g) of which sugars 10.99 (g)
- Proteins 3.69 (g)
- Fat 9.39 (g) of which saturated 5.81 (g)of which unsaturated 3.43 (g)
- Fibers 0.55 (g)
- Sodium 9.05 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 cup butter (soft)
- 1 cup sugar
- 2 eggs
- 1 egg yolk
- 2 tsp baking powder
Tools
- 1 Cookie Cutter
- 1 Bowl
- 1 Rolling Pin
- 1 Muffin Tin
- 1 Fork
- 1 Plastic Wrap
- 1 Piping Bag
How to Prepare Shortcrust Pastry Baskets with Cream and Fruit
In a bowl, pour the flour, sugar, and soft butter cut into pieces. Work with your hands or a spatula until you obtain a sandy mixture.
Add the baking powder and mix.
Add the eggs and the yolk, then knead with your hands until you obtain a smooth and homogeneous mixture.
Form a dough ball, wrap it with plastic wrap and place it in the refrigerator for 30 minutes.
After the resting time, take the dough out of the fridge, divide it in half, and roll it out with a rolling pin to a thickness of about 3/16 inch.
Using a flower-shaped cookie cutter, cut out the bases. I used the cookie cutter shown in the tools above.
Butter and flour a muffin tin, and place each shortcrust flower in a mold, making sure the edges adhere well. You can use the cookie cutter I showed you above. (The number of baskets depends on the size of the mold used).
Prick the bottom with a fork.
Bake in a preheated static oven at 340°F for about 12-15 minutes, or until slightly golden.
Remove from the oven and let cool completely.
Fill each basket with custard, using a piping bag. For my custard recipe, click here.
Decorate with fresh fruit of your choice.
Brush the fruit with cake glaze to make it shiny.
Before serving, if you like, sprinkle with powdered sugar.
Storage
The empty baskets (just pastry) can be stored for up to 5 days in an airtight container at room temperature. The baskets already filled with cream and fruit should be stored in the refrigerator for a maximum of two days. Freezing is not recommended once assembled, but the raw shortcrust pastry can be frozen for a month.
