On the table sift 250 g of flour and almond crumbs (grind almonds in blender). In this mixture with a knife to chop a piece of cold butter to make a big baby - not much carried away that the oil did not have time to melt.

In a bowl add sugar, a pinch of salt and enter the egg - line slightly so that the egg broke. make a depression in the flour mixture and pour in the egg. Knead it with your hands - the dough should be pliable and cease to stick to hands. Every time I have takes a different amount of flour in the ingredients I took, but this time, for example - I've added 4 more tbsp of flour until I achieved the desired consistency.

Roll our dough into a ball and wrap in cling film. Put into the fridge for an hour.

When the dough has rested is torn off in small pieces (the dough rest again, it is better to go in the fridge) and roll out flat. Select the right size for a mug, which we can cut blanks for shapers. Blinky sent in molds and presses to the sides. I had silicone molds - they do not need lubricating, but if the molds under tartlets metal grease with butter. The mold with the dough it would be good to send in the freezer - the dough during baking is not leaking.

When all the tarts are ready - put them on a baking sheet and send in a preheated 180 degree oven for 20-25 minutes - to setlocals Here we are turned out of the baskets. The dough is very flavorful, crispy...

Whisk the cream lightly (30 seconds) and add sugar and vanilla - whisk to sour cream slightly thickens, became like a cream and sugar all the way to this point dissolved.

Each slice put the cream in tablespoon, top, decorate with berries, for dessert, you can make a separate basket of berries, for those who like juicier.

Berries is better to put in the tarts before serving so they do not let the juice.