ТАРТАЛЕТКИ со Сладкой Начинкой На Праздничный стол👍Три вкуснейших рецепта

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Tartlets, tarts or shortcrust pastry baskets with sweet berry filling - the perfect dessert for the New Year's table! ... Prepare - and you yourself will understand everything! It's just delicious! • 4:59 - Filling Lemon Kurd with raspberries • 7:44 - Filling Chocolate Ganache with raspberries and mint • 10:58 - Tart with strawberries and curd cream with a layer of strawberry confit with basil • More tea recipes: • К чаю • Sweet Baking: • Сладкая выпечка | Рецепты простые и с... • Berry biscuit: • Отличная Выпечка к Чаю 😋 Открытый Яго... • Pizza snacks: • Снэки: быстрый перекус • Subscribe to my instagram: / itsvkusno • Tarts are open cakes or small cakes with a shortcrust pastry base stuffed with cream, ganache or berry confit, decorated with meringue or berries. • There are many shortcrust pastry options. • Today I will focus on a completely different shortbread dough. They call him saber . • This dough is used most often for making sweet tarts and cookies. • So I need: • 150 gr. cold butter • 90 gr. powdered sugar • 30 gr. almond flour • 250 gr. wheat flour • 55 gr. eggs (about one medium egg) • a pinch of salt • Combine dry ingredients and beat with cold butter until crumbly. • Pour in eggs and knead the dough. • Roll out between sheets of parchment and refrigerate for 2 hours. • When the dough has cooled, form tarts and refrigerate again. • Bake at 160 ° for 30 minutes. • Allow to cool completely. • Strawberry confit with basil: • 100 g strawberry puree • 20 gr. Sahara • 4 gr. pectin • 10 gr. sugar for pectin. • 7-8 pcs of fresh strawberries • about 10-15 green basil leaves. • Punch basil leaves in a blender with strawberries until puree. • Pour in sugar and heat. • Cut the strawberries into small cubes and add to the puree. • Mix pectin with sugar, pour in mashed potatoes and boil for 1-2 minutes. • Refrigerate. • Curd cream: • 200 gr. heavy cream | 33% | • 100 g powdered sugar • 250 gr. curd • Rub the cottage cheese through a sieve. • Whisk in the cream and icing sugar until soft peaks. • Add cottage cheese and beat. • The cream is ready. • Neutral glaze: • 100 g Sahara • 75 ml. water • 4 gr. gelatin • Strawberries for decoration • Pour gelatin with water and let it swell. • Boil the syrup and cool slightly. • Dissolve the swollen gelatin in the syrup. • Cool the glaze. • Cut strawberries into 4 pieces for decoration. • Assembling the tarts: • Fill the cooled tartlets with strawberry confit and cottage cheese cream. • Arrange the strawberry wedges and brush with neutral glaze on top. • Let the tartlets soak a little with the filling. • Enjoy your meal! • #tartlets #tarts #sweettarts #berrytarts

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