Description
Sweet tarts chocolate shortcrust pastry, sweet raspberry jam as a filling cream with sour cream, infused with hibiscus - like this dessert, I offer as treats at a festive table in honor of March 8.
Ingredients
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Butter
120 g
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Powdered sugar
50 g
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Sugar
50 g
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Flour
100 g
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Salt
1 pinch
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Cocoa powder
2 Tbsp
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Vegetable oil
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Jam
70 g
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Cream
500 ml
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Hibiscus
40 g
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Powdered sugar
50 g
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Raspberry
-
Mint
Cooking
Since the cream is prepared in advance, the preparation of the dessert starts with a cream. For the cream in a saucepan boil the cream.
Remove cream from heat, add hibiscus, stir, close the saucepan with a lid and leave for 2 hours to infuse.
After 2 hours, the cream will turn and cool, and they will become very thick. It is time to remove the hibiscus from cream. To do this, throw the mixture into a sieve and strain, given that the cream is not liquid, squeeze them through a sieve with a spoon. Prepared cream remove overnight in the refrigerator.
For sand baskets: mix flour, sugar, salt. Added to this mixture and the cold sliced butter and chop everything to a state of fine crumbs.
Add to the butter-flour mixture to powdered sugar and cocoa powder, mix't dough extruding. The dough should continue to be a chip, but chocolate.
On the Board lay the cling film, pour sand chips and squeezing lightly, wrap the dough in plastic wrap, forming a thick pancake. In the test, appreciable inclusions of tiny pieces of butter. Remove the dough 1 hour in the refrigerator.
After 1 hour, the molds lubricated small amount of vegetable oil and sprinkle with sugar.
Take out the dough from the refrigerator, release from the film Osipyan small pieces of dough. Distribute the dough in the molds in such a way that would have formed small ledges. The dough is still crumbling, and therefore form baskets, as if pressing the dough into molds. The oven turn on the heating, t 180 degrees, and the molds with the raw blanks put into the fridge for 20 minutes.
After 20 minutes, put in molds with future basket into the preheated oven and bake for 10-12 minutes. During this time the dough in the center of the warp, so...
... take out the ramekins from the oven and, for example, the handle of a wooden rolling pin, make holes in the baskets. Again sent baskets to the oven to topcats until tender. I have it took another 5 minutes. The willingness of chocolate test at a glance is not easy, so I focused on the fact that the dough is moved away from the molds. The finished baskets will let cool completely in tins, then take them out of the molds.
The recess of each of the tarts filled with raspberry jam.
To fully chilled cream add the powdered sugar and beat with a mixer until fluffy. The taste of powdered sugar, you can put more, as the cream is obtained with a pronounced acidity.
Put cream in pastry bag and decorate baskets swirl of cream. Ready dessert put into the fridge for 1-2 hours.
Before serving I decorated the dessert with raspberries and mint leaves.
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