Shortcrust pastry baskets with raspberries and sour cream

Table of contents:

Shortcrust pastry baskets with raspberries and sour cream
Shortcrust pastry baskets with raspberries and sour cream
Anonim

Among small pastries, baskets with any fillings are especially popular. They bake quickly and look presentable. A step-by-step recipe with a photo of shortcrust pastry baskets with raspberries and sour cream.

Ready-made shortcrust pastry baskets with raspberries and sour cream
Ready-made shortcrust pastry baskets with raspberries and sour cream

Shortcrust pastry baskets with raspberries and sour cream are a great alternative to fatty creamy cakes and pastries. It is a crispy base, raspberry puree and a delicate vanilla-sour cream. This combination of products will satisfy even the most sophisticated gourmets. Products from all tasters will cause wild delight and timid requests for an addition. Delicious and delicate little cakes literally melt in your mouth. Delicate cream and crumbly shortcrust pastry … no one can resist such a combination. Such a dessert will immediately add a holiday feeling to the home atmosphere. These cakes with cream are perfect for a festive feast. Portion baked goods are more practical than cakes and pies. Therefore, I am sharing a recipe for a family delicacy, and a step-by-step photo recipe will allow even a novice hostess to quickly cope with baking.

Preparing such a dessert is very easy. You can fill sand baskets not only with sour cream, but also with butter, protein, custard … Instead of raspberry jam, you can put any jam or fresh berries on the bottom of the baskets. This recipe is a huge scope for imagination.

See also how to make cottage cheese tartlets.

  • Caloric content per 100 g - 459 kcal.
  • Servings - 10-12 pcs.
  • Cooking time - 1 hour 15 minutes
Image
Image

Ingredients:

  • Margarine - 100 g
  • Flour - 150 g
  • Sugar - 100 g
  • Raspberry puree - 100 g
  • Salt - a pinch
  • Eggs - 1 pc.
  • Sour cream - 200 ml

Step-by-step preparation of shortcrust pastry baskets with raspberries and sour cream, recipe with photo:

Butter is sliced and stacked in a harvester
Butter is sliced and stacked in a harvester

1. Cut the margarine cold (not frozen or at room temperature) into slices of medium setting and place in the bowl of a food processor. If you use margarine at a different temperature, then the shortbread dough will not be crispy and crumbly.

Added eggs and sugar to the harvester
Added eggs and sugar to the harvester

2. Add eggs, a pinch of salt and 1 tablespoon to the food processor. Sahara.

Added flour to the harvester
Added flour to the harvester

3. Add flour to the food. Pre-sift it through a fine sieve so that it is enriched with oxygen and the dough is softer.

The dough is mixed
The dough is mixed

4. Knead an elastic and soft dough that does not stick to your hands. If you don't have a food processor, knead the dough with your hands. But do it quickly so that the margarine does not melt from the warmth of your hands. Because shortbread dough doesn't like warm temperatures.

The dough is wrapped in polyethylene and sent to the refrigerator
The dough is wrapped in polyethylene and sent to the refrigerator

5. Gather the dough into one large lump, wrap it with cling film and put it in the refrigerator for half an hour or in the freezer for 15 minutes. Although such dough can be stored in the refrigerator for up to 3 days, and in the freezer for up to 3 months.

Sour cream combined with sugar
Sour cream combined with sugar

6. For the cream, pour the well-chilled sour cream into a bowl and add sugar.

Sour cream whipped with a mixer
Sour cream whipped with a mixer

7. Beat the sour cream with a mixer until fluffy and double in volume.

The dough is rolled out and laid out in baking tins
The dough is rolled out and laid out in baking tins

8. Remove the dough from the refrigerator and use a rolling pin to roll it into a thin layer about 5 mm thick. Using a round shape, cut out the dough and fill in the basket molds. Cut off excess dough around the edge.

Raspberry added to the dough
Raspberry added to the dough

9. Put 1-1, 5 tablespoons in the baskets. raspberry puree. To do this, grind raspberries with a blender.

The baskets are filled with cream and sent to the oven
The baskets are filled with cream and sent to the oven

10. Pour sour cream on top of the fruit. Heat the oven to 180 degrees and send the shortcrust pastry baskets with raspberries and sour cream to bake for 15-20 minutes. Cool the finished product at room temperature, remove from the molds and decorate with raspberries.

See also a video recipe on how to make shortbread baskets with berry filling and sour cream.

Recommended: