The best dough for snack tartlets at home: recipes. How to make tartlets from ready-made puff pastry without molds and from dough in silicone molds? Taste of childhood: “Korzinochki” cakes made from shortcrust pastry with protein cream

To prepare shortcrust pastry baskets with filling we will need:

wheat flour - 500 g;

margarine for baking - 200 g;

mayonnaise - 2 tbsp. l.;

lemon juice - 1 tbsp. l.;

baking powder - 0.5 tsp;

thick jam - 1 cup (I used raspberry jam, you can also cook it with jam, confiture, or other filling to taste).

Sift flour into a deep bowl and add baking powder.

Grate margarine for baking on a coarse grater and add to the flour. You can chop the margarine into small pieces with a knife.

Thoroughly grind the flour with margarine into crumbs. You can do this with your hands, or you can use a fork.

Then add egg, salt, sugar, mayonnaise and lemon juice to the main mass.

Knead the dough into an elastic and non-stick dough.

Divide the dough into two parts. One part of the dough should be slightly smaller. Wrap the dough in cling film and put most of it in the refrigerator for 1 hour, and the smaller part in the freezer.

Divide the finished dough into parts; here, be guided by your molds and their size. If you use metal molds, then grease them with vegetable oil (lightly) first. But if the molds are silicone, then there is no need to lubricate them.

Form a small ball from the shortbread dough, place it on the bottom of the mold and distribute the dough well throughout the mold. Form a high side. Do not make the baskets too thin, otherwise it will be difficult to remove them from the mold later.

Place the filling (I used jam) into shortcrust pastry baskets, filling 1/3 of the volume.

Remove the remaining dough from the freezer and grate it on a coarse grater. Place pieces of dough on top of the jam, as if creating a “cap”. Place the baskets on a baking tray and place in the preheated oven. Bake the baskets with jam at 180-200 degrees for about 20-25 minutes until golden brown.

Cool the finished cakes in the molds and then carefully remove them. Serve the baskets filled with jam to the table. These are the beautiful and tasty shortcrust pastry baskets I made.

What to cook so tasty and unusual? This question always faces conscientious housewives. When all the recipes have already been tried and all the options for various salads have been tasted, baskets with filling come to the rescue, the recipes of which we will discuss in this article.

A little about the base itself

Probably, almost every housewife knows what baskets with filling are. Photos of delicious tartlets with various fillings win the hearts of many gastronomes, prompting them to invent more and more new delicacies.

What serves as the basis for the baskets themselves? It is very important to find out this, since the taste of the dish and the use of filler depend on the type of dough.

There are many recipes for filled baskets, which can be made from puff pastry, shortbread, or yeast dough. Of course, ready-made tartlets can be purchased in almost any store. But this is not always the best option when it comes to the benefits and taste of the dish.

Below we provide a variety of recipes for filling baskets (with photos, step-by-step instructions and useful tips).

Delicate shortbread dough

Most often, tartlets are baked from it.

To prepare this dough, you need little:

flour in the amount of 320 g;
margarine - two hundred grams;
yolk - two pieces;
water - four tablespoons;
salt - one or two pinches (to taste).

The process of preparing the baskets will not take you much time:

Add chopped margarine to the sifted flour and mix everything, rubbing thoroughly with your hands until fine crumbs form.
After this, water and salt are added to the dough, everything is kneaded again and rolled into a large ball, which must be placed in the refrigerator for one to two hours.
Then the dough should be divided into small pieces and placed in special molds.
Baking time is from 20 to 25 minutes, with an oven heated to two hundred degrees. It is very important not to overcook here so that the thin dough does not burn.

Sour cream base

For the next recipe for delicious tartlets you will need to purchase the following products:

480 grams of flour;
three hundred grams of margarine;
three hundred grams of sour cream.

The cooking method will also not be difficult for any housewife:

Chop the margarine with a knife.
Combine it with flour and grind until crumbs form.
Add sour cream little by little, kneading the dough.
Let the dough rest properly in the refrigerator (this will take about an hour).
Bake at a temperature no higher than 180 °C, no more than half an hour.

Such hearty tartlets will be a worthy decoration for any holiday table, and will also diversify your everyday menu.

Delicious cheese base

It makes really unusual and satisfying baskets. To prepare them you need to take the following ingredients:

hard cheese of any type and brand - a quarter of a kilogram;
flour (you can even starch) - one tablespoon.

Grate the cheese on a coarse grater, add flour or starch and mix.
Then place a small amount of this mixture on a cold frying pan or baking sheet. Gradually, as it heats up, the cheese will melt and become elastic. Be careful not to burn it.
As soon as the cheese has melted, it must be removed using a spatula and placed on a glass or small glass turned upside down, on the outside of the container.
Then, after wetting your hands in cold water, you need to press the cheese to the bottom and walls of the vessel, then secure it with thread or an elastic band and leave it like that until it cools completely.

So, we got acquainted with the three most common recipes for making tartlets. Now let's move on to the most delicious and entertaining question - creating the filling.

Fillings for shortcrust pastry baskets

An appetizer in the form of a shortcrust pastry tartlet will definitely please any gourmet, especially since the variety of fillings is simply amazing. Most often, such tartlets are served with sweet fillings, but we will discuss this option a little later. And in this section we will talk about salty fillings for shortbread baskets (with photos and tips for preparing them).

For example, you can take the following set of products:

one hundred grams of hard cheese;
one medium-sized tomato;
one hundred grams of fried champignons (or any other mushrooms);
one hundred grams of boiled pork or beef tongue;
fifty grams of anchovies;
mayonnaise to taste.

To prepare a delicious filling for shortbread baskets from these ingredients, you need to finely chop all the products mentioned above (grate the cheese on a coarse grater), season with mayonnaise and place in a convenient amount on cooled tartlets. You can decorate with parsley leaves.

As you can see, the recipe for filled shortbread baskets is surprisingly elementary and simple.

Another option for filling such tartlets would be to use all kinds of salads.

Convenient filling

If you don’t know what to fill tartlets with, then we bring to your attention the easiest and most convenient way to fill them - salads, known to everyone.

For example, crab salad. To prepare it you will not need to use rice, but you will definitely need to take the following ingredients:

twenty grams of crab sticks;
fifty grams of cheese;
fifty grams of olives, preferably pitted;
fifty grams of pineapple (canned);
lettuce leaves;
mayonnaise for dressing (to taste).

To prepare this simple filling, all the products mentioned above should be finely chopped (preferably into equal pieces), mixed and seasoned with mayonnaise. Before transferring the salad into tartlets, place a small leaf of green lettuce on the bottom of each mold.

“Olivier” is another salad that can serve as a filling for a basket. True, this time you don’t need to take potatoes and carrots to prepare it. You will only need:

boiled chicken fillet or sausage - 50 g;
fried champignons - three hundred grams;
boiled egg - three pieces;
onion - one piece;
mayonnaise.

Fry the onions with mushrooms. At this time, cut the meat (or sausage) and egg into small pieces and mix them with mayonnaise. Place the egg-meat mixture into tartlets and decorate with fried mushrooms and herbs.

To prepare another salad as a filling, you need to take the following set of products:

a can of canned cod liver;
eggs - four pieces;
one hundred grams of cheese;
green onions;
mayonnaise.

Let's take care of the eggs first. They should be boiled, after which the whites are separated from the yolk. Finely chop the white and mash the yolk with a fork. We also chop the liver, then mix it with protein. Season everything with mayonnaise.

Place the finished filling into tartlets. Decorate the top with yolk and chopped herbs.

Many experienced housewives add other ingredients to this recipe. For example, one hundred grams of boiled carrots and pickled or pickled cucumbers. This makes the filling brighter in appearance and more exotic in taste.

Fillings for cheese tartlets

Below you will find recipes with photos and step-by-step descriptions.

To fill the cheese tartlets, take the following ingredients:

5 tablespoons rice;
5 tablespoons of canned corn;
eight pieces of crab sticks;
one fresh cucumber;
mayonnaise and salt - to taste.

First of all, boil the rice until fully cooked and cool. Then cut the crab sticks and cucumber into small cubes, and drain the liquid from the canned corn. After this, mix all the ingredients, season with mayonnaise and place in molds.

For the next cheese tartlet filling recipe you will need to use:

250 g boiled shrimp;
one or two tomatoes;
one or two cloves of garlic;
mayonnaise, herbs, salt to taste.

The most important ingredient, of course, is shrimp. They must be boiled in salted water with the addition of bay leaves, spices and lemon juice. Cook the shrimp for no more than ten minutes, until they float to the surface of the water.

The next step is to remove the skin from the tomato (optional) and chop the garlic. Then the shrimp and tomatoes need to be finely chopped.

Having mixed all the ingredients and seasoned them with mayonnaise, put our delicious filling in cheese baskets.

What else can you fill these tartlets with? You can prepare the following ingredients:

chicken fillet - 200 grams;
any mushrooms - two hundred grams;
carrots - 100 g;
onions - 50 grams;
mayonnaise - for dressing;
greens and tomato - to decorate the dish.

Now let's make the filling:

The fillet should be boiled in salted water, and so should the mushrooms. If you take porcini mushrooms or champignons, it is not necessary to boil them.
Grate the carrots on a medium grater, finely chop the onions, mushrooms and chicken.
Fry the pieces of meat in vegetable oil, then add onions, carrots and mushrooms to the pan every three minutes. Don't forget to stir regularly.
Next, add mayonnaise to the hot mass, mix again and simmer under the lid for one to two minutes.
As soon as the filling has cooled, fill the tartlets with it and serve.

A very unusual filling for cheese baskets would be smoked meat. For this we need:

400 g smoked meat;
5-6 pieces of tomatoes;
five cloves of garlic;
to taste: mayonnaise, salt, pepper, herbs.

Finely chop the smoked meat and tomatoes, chop the garlic through a press. Add spices and season with mayonnaise. We decorate the finished baskets with chopped herbs.

As you can see, cheese tartlets are very tasty filled with seafood or meat.

Filling for waffle baskets

You can buy waffle tartlets almost everywhere. What should we fill them with? Below are a few quick recipes that will help you please your guests with minimal time and effort.

Let's start with the following products:

200 grams of boiled sausage and Korean carrots;
one hundred grams of cheese;
and, of course, mayonnaise for dressing.

The quantities of ingredients mentioned above are for 10 servings.

So, cut the sausage and cheese into small cubes, then mix with carrots, season everything with mayonnaise and put in molds. After this, it is advisable to serve the tartlets on the table immediately so that they do not get wet or break.

For vegetarians or those who are on a diet but want to treat themselves to something tasty, this recipe is suitable:

350 grams of beets;
75 grams of walnuts;
three cloves of garlic;
sesame seeds, greens - for decoration;
salt, mayonnaise.

First, boil the beets and grate them on a medium or fine grater. Chop the nuts and garlic, combine with beets and season with mayonnaise. Then we put everything into tartlets and decorate with sesame seeds or chopped herbs.

Hearty and delicious desserts

Of course, it is impossible not to mention the sweet filling for baskets, which is suitable as a delicacy for both the festive table and the everyday menu.

Preparing tartlets as a dessert involves using various berries, fruits and creams. We will talk about this in more detail below.

Cottage cheese as the main filling

Many people consider the most delicious desserts made from shortbread baskets. The filling for such tartlets should be tender and light. For example, you can take the following list of products:

cottage cheese in the amount of 150 grams;
half a glass of sour cream;
3 tablespoons of sugar (preferably powdered sugar);
teaspoon starch.

Mix all ingredients, beat with a mixer and place in tartlets. You can pour caramel or glaze on top of them, and put a small sour berry inside.

Cherry filling

This delicacy will satisfy any gourmet. For example, you can add fillings from the following products to shortbread tartlets:

fresh or seedless (400 grams);
cream (125 ml);
milk (125 ml);
butter (50 grams);
eggs (one piece);
sugar (two teaspoons);
starch (20 grams).

So, mix all the ingredients (except for the berries), put it on low heat and cook until tender, stirring constantly.

We put several cherries in each tartlet, then fill them with custard and put them in the oven to bake. The optimal cooking time is twenty minutes at a temperature of 180-200 degrees.

Appetizing apple

A good idea when baking tartlets is to use covered tart pans. To do this, you need to prepare small circles in the form of lids from the base. What to fill the tartlets with?

Here's one option:

one and a half glasses of applesauce;
2 tablespoons almonds or peanuts (roasted);
powdered sugar for decoration.

So, mix the ingredients, put them in molds and cover with round “lids”. Then we put the baskets in the oven and bake for no more than half an hour at a temperature of 190-200 degrees.

Before serving the dish, sprinkle with powdered sugar.

Don't forget about improvisation

As you can see, there is a huge variety of recipes for fillings for baskets. It is impossible to mention them all, but you can realize the main thing: improvisation is important in preparing the filling for tartlets.

So don't be afraid to experiment. Whatever you have on hand will do here. If you want the dish to be served as an appetizer, then sausages, mushrooms, pieces of meat, seafood, cheese, vegetables and much more are suitable for its filling. Don’t forget to season everything with mayonnaise or any other suitable sauce, and also garnish with chopped herbs.

If you prepare tartlets as a dessert, then you can diversify it with cottage cheese and custard, as well as an abundance of fruit and berry fillings. Many housewives fill such fillings with their own prepared jelly, which looks original and tempting. You can decorate such dishes with glaze, caramel, or grated chocolate.

The leader in popularity is the basket cake with protein cream. Let's start with it. Let’s continue with a recipe for making a basket with custard cream, as well as protein-butter cream. Everything is on one page.

Ingredients:

flour - 220 grams
egg - 1
salt - a small pinch
butter - 100 grams

For protein cream:

egg white - 2
powdered sugar - 4 tbsp. spoons
lemon juice - a few drops

For filling:

pieces of fresh or frozen fruit
fruits ground with sugar
preserves and jams

Recipe for basket cake dough

The most important thing in preparing shortcrust pastry is cold (very cold) butter and kneading speed so that the butter does not warm up from your hands (or cool your hands under cold water). Quick kneading is facilitated by using kitchen equipment, for example, a blender: add sifted flour and add pieces of butter. Turn on for just a few seconds to get a roughly homogeneous mass.

But if you don’t have such (or another) assistant, arm yourself with a knife. Place a mound of flour on the countertop, add butter and chop it, mixing it with the flour, and then rub them together with your palms. Just remember that you need to do this quickly.

Add egg and salt to the mixture and knead the dough.

Wrap the resulting shiny, homogeneous lump in film and refrigerate for an hour.
It’s even better if it sits in the cold for twice as long.

After pinching off a piece, roll it into a small circle no more than 0.5 cm thick, make punctures with a fork and place in the mold, carefully pressing and leveling.

Cut off the edges with a rolling pin - run along the very edge.

If you do it to the full height, you will get deep baskets; for “short” ones you need to fill the molds halfway.

Pour in beans (peas, or special balls) and place in an oven preheated to 200 C. Bake for 7 minutes. Then remove the weight and bake for another 5-7 minutes until a beautiful, slightly golden color.

Let the tarts cool completely on a wire rack.

Protein cream for the basket

The dishes must be perfectly clean; to be on the safe side, you can wipe them with a slice of lemon; then you do not need to add lemon juice while beating the whites. Be sure to sift the powdered sugar so that there are no lumps left.
Separate the whites from the yolks. Start beating the egg whites at medium speed.

When the foam becomes thick, increase the speed to maximum. Beat until soft peaks form - a state where the peaks are not yet holding.

Add powdered sugar a teaspoon at a time, continuing to beat until the peaks become stiff and begin to hold their shape. The cream should be shiny and elastic.

Filling the cake basket

Spread jam into cooled tartlets.

or pieces of fresh fruit, such as banana, strawberries, raspberries.

And use a cooking bag to place a cap of cream on top.

ON A NOTE

About shelf life. The cream is made from raw whites, so use only the freshest eggs that you are completely confident in. And remember that it is not recommended to store such cakes; they should be eaten immediately.

Read more about the tricks of making protein cream, about hard and soft peaks.

Protein custard for cake

You can avoid troubles with raw proteins and increase the shelf life to 2-3 days by placing custard protein cream in the cake basket. But to do this, you first need to prepare it.

What you will need: egg whites - 2, lemon juice - a few drops, water - 1/2 cup, sugar - 1 cup.

How to cook. Pour sugar and water into a saucepan, bring to a boil and simmer over low heat until it reaches a medium ball consistency. It is checked as follows: pour cold (ice) water into a container and drop in the syrup. Roll the ball - if it is very soft, then early, medium is exactly what you need.

While the syrup is boiling, you need to beat the whites into a strong foam. Then pour in the boiling syrup in a thin stream while constantly whisking. Beat for about 5 minutes, adding lemon juice. The finished cream is smooth, shiny, and holds its shape well.

Basket recipe with caramel cream

The “Korzinochka” cake can be filled not only with protein cream, but also with other creams. For example, custard. And so that it doesn’t seem boring, let’s make a festive caramel custard.

For caramel cream:

milk - 50 ml
cream 20% - 200 ml
powdered sugar - 35 grams
sugar - 30 grams
flour - 10 grams
yolks - 2
vanilla

How to make caramel custard for the tartlet

Heat the cream.
Pour sugar into a saucepan and place on heat until it melts.

Pour in the cream a little at a time (it will bubble), stirring the melted sugar thoroughly. Heat until all the caramel has dissolved into the cream.

Add milk to the cream so that there is 250 grams of liquid. Return to the pan and bring to a boil. Leave it alone.

Mash the egg yolks well with powdered sugar and flour.

Gradually pour in the cream, stirring thoroughly.

Return to the pan. Place it on low heat and cook until thickened, stirring all the time. Add vanilla at the end. Cool, covered with cling film to prevent a crust from forming (or add a tablespoon of milk).

Beat before placing in baskets. Or first put the cream in baskets and decorate with fresh berries on top.

But that's not all. You can also prepare a protein-butter cream.

Protein-oil cream for the basket

What you will need

protein - 2
powdered sugar - 150 grams
butter - 150 grams
lemon juice - a few drops.

How to cook

Cut the malo into pieces into a bowl and leave to warm at room temperature.
Carefully separate the whites into a clean container. Beat with a mixer, starting at low speed, until soft peaks form. Then, gradually adding powdered sugar, bring to a well-beaten state, and pour in lemon juice.

Reduce speed and slowly add pieces of butter, whisking thoroughly. The cream should become a homogeneous fluffy and elastic mass.

Choose which filling you like best, which cream seems the most “creamy”, and prepare a delicious delicacy - the “Korzinochki” cake - one of the most seductive, to our taste, the most “cakes” and glamorous in the world.

Almost all children love sweets. And many adults will not deny themselves the pleasure of occasionally drinking a cup of coffee, tea and pastries. Homemade ones are prepared with love, they have an excellent taste and smell of the aroma of fresh baked goods. Baskets made from shortcrust pastry will leave few people indifferent. And making them is quite simple. The main thing is to put the right amount of ingredients and do everything as written in the recipe. You also need to buy special iron or silicone muffin tins.

Recipe for shortcrust pastry baskets

For the test you will need:

3 yolks;
300 grams (that’s 1.5 cups) wheat flour;
2 tablespoons sour cream;
70 grams of margarine or butter;
½ cup sugar.

For cream:

3 squirrels;
150 grams of sugar;
150 ml water.

Preparing the dough for a sweet masterpiece

Making shortbread dough for the baskets. To do this, sift the required amount of flour into a bowl and add frozen margarine or butter to it. The butter is placed in this bowl and chopped with a knife, constantly adding flour. We cut the piece first into vertical and then into horizontal slices. The result will be small squares of butter. Now grease your palms with flour and begin to rub the butter between them. At the same time, do not forget to constantly dip them in flour. When the butter and flour become one fraction, you can add the yolks, sugar and sour cream and mix everything with a spoon and then with your hand. To prevent the dough from sticking to your hands, dip them periodically in flour. The result is a delicate shortbread dough for the baskets.

Cool, shape and heat to bake

The dough should become smooth like a ball. Flatten it a little into a thick cake and place it in a plastic bag. Place in the freezer for 25 minutes. Then sprinkle flour on the table and rolling pin. We take the dough out of the refrigerator and sprinkle this flatbread with flour on both sides. Now you can roll it into a pancake 0.8-1 cm thick.

Meanwhile, turn on the oven and let it preheat to 180°. We take out the molds. If they are made of iron, then you need to grease them with a piece of butter and sprinkle flour inside. Take the first mold, turn it over and press the teeth onto the shortbread dough for the baskets. We turn the mold over and distribute the round piece of dough that is still on its surface over the entire mold. To do this, first press it to the edges, and then carefully to the sides and bottom. We grease the silicone mold with oil only if it was just brought from the store. Subsequent baking does not require this. We distribute the dough in it in the same way.

All that remains is to put the semi-finished products in the oven and bake for 20 minutes.

Making air cream

They come out very tasty from a shortbread dough basket. Moreover, we have 3 squirrels left. Therefore, we make an airy, snow-white cream.

First you need to boil the syrup. To do this, dissolve sugar in water and put it on fire. The syrup should cook for about 45 minutes. Its readiness is determined as follows. Take a little syrup with a teaspoon and drop a drop of it into a bowl of cold water. If the droplet turns into a small ball, does not dissolve, does not spread in the water, then the syrup is ready. If not, then cook it a little more.

At this time, beat the chilled whites with a pinch of salt into a stiff foam. Without ceasing to beat, pour the still hot, but no longer boiling syrup into them in a thin stream. If it is boiling, the proteins may coagulate. The foam will become even stronger. The cream is ready.

We design the product

All that remains is to put the cream in shortcrust pastry baskets and decorate the products. Some people like their cakes to have a little sourness. Then it would be good to first put a little sour jam (for example, plum) on the bottom of the chilled baskets, and then cover them with a cap of snow-white foam on top. You can also place the cream directly into chilled baskets. Decorate the tops of the cakes with strawberries or cherries. Your imagination will tell you how you can decorate shortcrust pastry baskets, photos of which are given in this article.

If you have colored crumbly sugar crumbs, you can lightly sprinkle the product on top with it. Place the baskets on a beautiful dish and serve this delicacy to the table.

You can make baskets with other types of cream. Children really like butter custard. Read more about how to prepare it.

Oil for baking

With this filling you can make not only shortcrust pastry baskets, but also others. For it you will need:

1 egg;
1 glass of milk;
1.5 tablespoons flour;
2.5 tablespoons sugar;
100 grams of butter;
½ packet of vanilla sugar.

First of all, take the butter out of the refrigerator, let it become soft at kitchen temperature.

Mix all ingredients, except butter, using a whisk or mixer until smooth. Place the resulting liquid on the stove over low heat. Stir the cream constantly, especially intensively before boiling. The cream began to thicken and boil, which means you need to immediately remove it from the heat and cool.

Beat the butter with a mixer and gradually, 1-2 tablespoons at a time, add the cooled custard cream to it. You can add a tablespoon of cocoa to the milk even before heating, then you will get chocolate cream. And at the end of whipping, you can add a couple of tablespoons of chopped nuts. It will also be very tasty.

Squeeze the cream onto the baskets using a bag. The products should stand in the refrigerator until the cream hardens. After this, you can eat them with pleasure.

Unsweetened option

If you do not add sugar to the dough for the baskets, but add a little salt to it, you will get an excellent shape. You can fill it with almost any salad and it will be a wonderful appetizer. You can cut boiled shrimp with eggs, season them with mayonnaise and serve. This dish is suitable for a buffet. You can often see similar options for baskets where food is offered as a buffet. It’s quite possible to make such charming snack baskets at home and pamper your beloved family with them or surprise guests who drop by for a little lunch. Although they are unlikely to refuse sweet versions of this pastry.

A crumbly tartlet filled with incredibly tender, airy protein cream, like a summer cloud, captivates more and more generations with its taste. Today we invite you to prepare cakes familiar from childhood at home.

Dough for baskets

Of course, no one will dispute the fact that the main criterion for high-quality shortcrust pastry is its friability. But sometimes there are real debates about how to properly prepare this dough. We will present to your attention two methods, and you can choose which one you like best. Each of them is equally good, and the result will certainly please you.

Cooking time - 1.5–2 hours
Number of servings - 12–15
Difficulty of preparation: medium
Occasion: birthday, children's party, buffet

For the test:

premium wheat flour - 300 g;
butter – 200 g;
granulated sugar – 120 g;
chicken eggs - 2 pcs. (or 4 yolks);
salt - a quarter tsp.

Cooking method No. 1

Combine butter softened at room temperature with granulated sugar and beat with a mixer. As a result, the sugar crystals should completely dissolve, and the mass should slightly increase in volume and take on a creamy, homogeneous structure. However, remember that beating too long can cause droplets of liquid to be squeezed out of the oil, and the dough will be hopelessly spoiled.
Add eggs. To make the shortbread baskets with cream crumbly and tender, it is better to use only yolks for the dough. After all, proteins give density and elasticity to finished flour products. You can replace 2 eggs with 4 yolks.
Add the sifted flour to the butter mixture and mix gently. It is not recommended to knead shortbread dough for a long time; this negatively affects its quality. Try to do this with a minimum number of movements so as not to clog the structure.
Wrap in cling film and place in the refrigerator for 30 minutes. During this time, the dough will ripen, become much harder and more elastic, and will become easier to work with.

Cooking method No. 2

In this case, chilled butter is used. Let's share a secret: it will be much better if you pre-cool not only the oil, but also the cutting board and grater. This is especially true if the kitchen is hot.

Grate the butter on a coarse grater. To prevent the oil from sticking to the metal during the process, periodically dip it in flour. You can also chop the butter into small pieces with a knife.
Mix the flour and chopped butter with the sifted flour and rub well with your hands. You should end up with fine flour crumbs.
Add eggs and knead the dough. Then wrap it in cling film and place it in a cool place for 30 minutes.

Baking baskets

Form the dough into a cylinder and divide it into 10 equal parts. Lightly roll out each piece with a rolling pin, trying to keep them the same thickness.
If you have silicone molds or with a non-stick Teflon coating, then no preparatory manipulations are needed. It is better to grease steel molds with butter or margarine, and then sprinkle with a thin layer of flour. You should not use vegetable oil or melt butter, otherwise you will not be able to form the dough.
Using your fingers, press the pieces of dough to the bottom and ribs of the molds; cut off the excess protruding from the top with a knife. To prevent deformation during baking, all pastry chefs advise placing a handful of peas or beans wrapped in foil on the bottom of each basket.
Preheat the oven to 180 degrees. And bake the pieces for 10 minutes. Remove the foil with the peas and put them in the oven for another 5 minutes until they brown. Baking time may take a few minutes longer, it all depends on the characteristics of your oven.

Filling

Of course, the filling for cakes can be absolutely anything. If previously on sale there were mainly baskets with protein cream, today the assortment has expanded significantly. Cream cheese fillings, supplemented with seasonal fruits and berries, are becoming increasingly popular. Whipped cream is used to decorate them.
We will not deviate from the classics and will provide a recipe with a photo of the protein cream.

Ingredients:

granulated sugar - 200 g;
chicken egg whites - 3 pcs.;
water - 55 ml.

Preparation

Curd cheese cream

For those who are not a fan of meringue, we suggest making cheese cream. You can use this cream for cakes and not just for brownies.

Ingredients:

curd cheese - 350 g;
butter - 120 g;
powdered sugar - 100 g.

Preparation

Another confectionery secret. When you prepare cheese cream, it is very important to maintain temperature conditions.

Butter should be used at room temperature, but cheese should be properly cooled. The cream will turn out incredibly soft and flexible.
Mix all ingredients in a bowl and beat with a mixer. It will take 5-7 minutes for thorough mixing.

If you wish, you can add vanilla sugar, ginger, cognac or any extract whose aroma you like to the cake cream.

Assembly

Use a pastry bag with a toothed tip to pour the cream into the cake basket. However, if you haven't got one yet, don't despair. Take a thick cellophane bag, cut off one corner, now you have an improvised bag.

Those who have bought shortbread baskets filled with protein cream know that they contain jam or marmalade inside. You can stick to the classics, or you can use fresh fruits and berries.
Some pastry chefs recommend putting the cake with protein cream in the oven for 3-4 minutes.

Try it - and you won't regret it! This will only enhance the taste, and the egg whites will undergo heat treatment.

The article uses photos from the sites: cdn-nus-1.pinme.ru, lukino.ru, i.ytimg.com, 3.bp.blogspot.com