The shortcrust pastry baskets are very easy to make and also very beautiful to look at. I decided to fill them simply with ricotta cream, but they can be filled in many ways, with Pastry Cream or with Chocolate Pastry Cream. Come with me and let’s start baking right away.
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 egg
- 3 tbsp Granulated sugar
- 4 tbsp vegetable oil
- 1 3/4 cups all-purpose flour
- baking powder (A pinch)
- 2 1/4 cups Ricotta
- 1/3 cup Granulated sugar
- 1/2 cup Chopped nuts (I used pistachios)
Steps
In a bowl, mix the sugar with the egg, add the oil, flour, and pinch of baking powder.
Knead all the ingredients well to form a compact and soft dough.
Dust the work surface with a little flour and roll out the dough with a rolling pin to a thickness of about 1/16 inch (2-3 mm).
Cut the dough with a flower-shaped cutter (or any shape you prefer), make cookies larger than the base of the muffin tin.Arrange upside down muffin tins on a baking sheet (I used muffin tins of various sizes). Place the cookies on the tins and shape them into baskets.
Bake the shortcrust pastry baskets in a preheated static oven at 356 °F (180 °C) for 15-18 minutes.
Once cooked, let them cool completely, turn them over and gently remove the paper muffin tins.
Mix the ricotta and sugar with an electric mixer to create a smooth cream.
Fill the baskets, sprinkle with chopped nuts, and enjoy with immense satisfaction.
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Storage and Tips
To keep the pastry crisp, I recommend filling the baskets just before serving, but if you really want to prepare them in advance, that will work too, the baskets will be softer but equally good.
