Mix the flour and sugar. Add soft butter and egg yolk. Quickly knead the dough, wrap it in cellophane and put in refrigerator for 1 hour. Chilled dough get it, pinch off a small ball and hands spread on the mold for tartlets. I have not found, but they turned out good and in the forms of muffins. Put the ramekins in the oven, preheated to 180 degrees. Bake for 20 minutes. At this time, let's cream.

In a pan add sugar and pour water, bring to the boil and uvarovite on low heat until the consistency of "medium ball". Is verified as follows: in a container, pour cold (ice) water and drip the syrup. The syrup should not be spread on the bottom of the Cup, will have peaks that can be easily rolled up into a ball, not stick to hands. While the syrup cooks, whip the whites in a solid foam. Then pour a thin stream with constant churning of the boiling syrup. Beat about 10 minutes at fast speed the cream is smooth, shiny, holds its shape well.

Now you can do registration. Spread into the cooled tart jam or slices of fresh fruit e.g. banana, strawberries, raspberries. I have currant jam. And top with a cooking bag place the cream top.

Bon appetit!