In the autumn-winter season, fragrant and mouth-watering mini-pies with juicy berries and delicious fruits will remind you of summer. A delicious dessert with Chantilly cream will decorate the Sunday family table and will be remembered by children for a long time.
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You will need
- For 4 pies with a diameter of 12 cm
- For the test:
- - 250 g of wheat flour;
- - 200 g of sugar;
- - 100 g butter;
- - egg;
- - yolk;
- - zest of half a lemon;
- - 1/4 teaspoon of salt
- For cream:
- - 500 g of milk;
- - 4 yolks;
- - 100 g of cream (33% fat content);
- - 120 g of sugar;
- - 40 g of corn starch;
- - 40 g of butter;
- - vanilla pod;
- - zest of half a lemon
- To decorate:
- - Fresh berries (currants, raspberries, blackberries, blueberries);
- - apricots; plums
- - 2 sprigs of mint
Instruction manual
1
Sift the flour. Lubricate the baking dish (12 cm diameter) with butter. In a bowl, combine flour, sugar, salt, lemon zest.
2
Add the butter diced into small cubes and quickly grind the mixture into crumbs. Beat the egg and yolk with a whisk, pour into the flour mixture.
3
Knead the dough quickly, wrap it in plastic and place in the refrigerator for 1 hour. Divide the chilled dough into four parts, roll each into a 5 mm thick layer.
4
Put them in forms, prick in many places with a fork, cover with baking paper and cover with cooking beans.
5
Bake in an oven preheated to 180 ° C for 10-12 minutes, then remove the beans and paper. Cool the baskets and remove them from the mold.
6
Make Chantilly Cream. Pour the milk into the pan, add the zest of the lemon and the vanilla pod, cut lengthwise. Bring to a boil over low heat.
7
Remove from heat and let it brew for half an hour, then strain the milk into a clean pan. In the meantime, grind eggs with sugar, add corn starch.
8
Move the milk back onto the fire and heat it up to a boil. Then slowly, in a thin stream, pour it into a mixture of yolks and sugar, stirring constantly, to avoid the formation of lumps.
9
Pour the cream into a saucepan and cook over low heat, stirring constantly, until thickened (about 5-6 minutes or, if you have a thermometer, to a temperature of 82 ° C).
10
Then remove the pan from the heat, cool the cream a little (to a temperature of 50 ° C) and add the butter. Mix well and pour the resulting mixture into a glass cup.
eleven
Cover the finished cream with cling film, pressing it to the surface of the mass, and completely cool. Whip cream until strong, stable peaks and gently mix to cool cream.
12
Fill them with baskets, decorate with berries, fruits and mint leaves and serve.