Dessert tartlets "Swan lake"

Description

A very delicious dessert tartlets. A great addition to any holiday table! For the competition "Queen of the cocktail"

Ingredients

Flour

2 cup
Butter

200 g
Sugar

1 cup
Chicken egg

2 piece
Jelly

1 pack
Gelatin

1 Tbsp
Sour cream

100 g
Water

500 ml
Topping pastry

Cooking

1) First, make the cakes: sift the flour, add the softened butter, mix well.

2)Add eggs, sugar and knead the dough until smooth.

3)Put the dough in a bag and put it in the refrigerator for 1 hour

4) Then roll the dough and put into molds (molds lubricated with oil). Put on the bottom of the cups a little beans to the bottom during baking has not lost the form.

5)Put the tartlets in a preheated oven at 180C for 25 minutes. At this time the remaining batter to make heads swans. And put them to bake in the oven for 7-10 minutes

6) to Give the tarts to cool. In the meantime, 1 tbsp gelatin pour a glass of cold boiled water and allow to swell for 40-60 minutes. Sour cream diluted with half Cup of cold boiled water and when gelatin swell to put it on low fire and at continuous stirring bring to the boil, pour cream and add sugar (2 tbsp). When the solution begins to boil quickly remove it from the stove and allow to cool.

7) Package Jell-o ready to breed a glass of hot boiled water and stir until dissolved gelatin. Allow to cool.

8)In the finished tartlets, pour the cooled blueberry jelly and put into the refrigerator until fully cured. To take molds from chocolate eggs "Kinder", rinse them with warm water and let them dry.

9)molds from the eggs, pour graviola jelly and put into the refrigerator. When the jelly hardens to omit the molds for a few seconds in hot water and lay them on the tartlets. Neatly into the trunk, insert the heads of the swans. The tail of the Swan can be made from spoons from chocolate eggs "Kinder". These spoons are very easy to eat this dessert. Sprinkle tartlets pastry topping.

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