Shortcrust pastry baskets are one of those treats that win you over even before the first bite. Small, elegant and versatile, they are perfect for serving something simple yet visually impressive.

The crisp shortcrust base holds a creamy filling that you can customize in countless ways: from the classic custard to fresher, more colorful versions. They are ideal for parties, buffets or simply to indulge in a sweet moment.

These little shortcrust pastries are perfect if you’re looking for a versatile and always-appreciated recipe. You can prepare them ahead of time and fill them just before serving, so they stay crisp and irresistible.

The secret to a perfect result is achieving a well-balanced dough: crumbly but not too fragile, able to hold the filling without breaking. Presentation also makes a difference: a simple decoration can turn them into a truly elegant dessert.

I suggest alternatives for the base, but omit the yeast;

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1/2 cup (100 g) granulated sugar
7 oz (200 g) butter
3 cups (370 g) all-purpose flour (00)
1 egg
1 pinch salt
1 teaspoon vanilla extract

Tools

Cling film
Cookie cutter for cookies
Bimby
1 Rolling pin
Muffin molds

Steps

Place all the ingredients in the Bimby bowl and mix: 30 seconds at speed 5.
Transfer the dough to the work surface, compact it into a disk and wrap it in cling film. Refrigerate for 1 hour.
Take the shortcrust pastry back, lightly flour the work surface and roll it out not too thin, about 3/8 inch thick.
Cut out discs with the cookie cutter.
Place each disc into the muffin liner, prick the base with a fork. Let rest in the fridge for about 30 minutes.
Place the baskets on a baking sheet and bake 15–20 minutes at 356°F