Cook Advice /

Small tarts with cream filling

tarts.jpg

Ingredients:
200 g flour
80 g sugar
10 g vanilla sugar
1 egg
100 g unsalted butter or margarine
Grated peel from 1 lemon
Pinch of salt

Make shortbread dough as described here and let it chill.
Preheat oven to 200 C. Grease ramekins.

Step 1

Roll dough while thin on a lightly floured surface.
Then wrap it carefully around rolling pin - it makes it easier to carry and place it over the ramekins...

Step 2
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…and then unwrap.
Note: it's convenient way to transport a thin-rolled dough.

Step 3
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Lay dough on the ramekins and press slightlywith rolling pin - to let the ramekins' edges cut through it. Gather dough scraps that left in between pans and roll it once more to use the same way.

Step 4
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Press the dough tightly with your fingers to sides.

Step 5
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Prick cakes with a fork, to prevent swelling. Bakei for 12-15 minutes. Let baskets cool a little, then loose and let cool completely, then fill with filling.

Additional Info

Fillings:

Orange cream
250 g cream
1 pack fixing agent
1 tablespoon sugar
4 tablespoons orange liqueur
1 tablespoon orange jam
Whip cream with fixing and sugar, add liqueur and jam. Serve with orange peel.

Strawberry cream
250 g cream
1 pack fixing agent
1 tablespoon sugar
50 g pureed fresh strawberry
Whip cream with fixing and sugar and pureed strawberry. Serve with strawberries and almonds.

Egg liqueur cream
250 g cream
1 pack fixing agent
1 tablespoon sugar
4 tablespoons egg liqueur
Whip cream with fixing and sugar and liqueur. Serve with a bit of liqueur and grated chocolate

Black-currant cream
250 g cream
1 pack fixing agent
1 tablespoon vanilla sugar
3 tablespoons black-currant jelly
2 tablespoons black-currant liqueur
Whip cream with fixing and sugar, then add jelly and liqueur. Serve with a little liqueur and grated chocolate. Serve with black-currant and melissa leaves, or grated chocolate.

i wonder...

Submitted by Guest cook on April 23, 2008.

mmm
looks great, but isn't it too long to cook?

Shortcake dough is quick to

Submitted by Chef on April 23, 2008.

Shortcake dough is quick to make and bake (especially if you buy ready-made J), and most time takes preparing of fillings. And you can also choose to buy them - so it will be quick. But for me the process of cooking is to make something, giving you own efforts & time - and enjoying result - so you just have to decide how much time & efforts you're ready to pay to the process & substitute everything that seems too complicated or takes too much time. The only thing you don't have to miss - is enjoying the process J