Sand Tartlets with Cherries and Custard

Shortcrust pastry tartlets with cherries and custard are not only very tasty, they are also very beautiful and appetizing. An unusual combination of juicy cherries, delicate custard and crumbly shortcrust pastry – this summer delicacy has a rich taste!

Cook: 50 mins

Servings: 3

Ingredients

Directions

We prepare products. In the process of cooking, you will need 6 muffin tins, I have tins of 3x5x7 cm. The butter should be cold.
Cut the butter into cubes.
Sift the flour and put butter in it.
Rub butter and flour into crumbs with our hands.
Add sugar, salt and baking powder. We mix.
Add yogurt.
Knead a soft, not too sticky dough.
Divide the dough into 6 pieces.
Roll each part into a cake.
We put all the cakes in molds, trim the edges. We send molds with blanks to the refrigerator for the duration of the preparation of the cream.
Pour milk into a saucepan and pour vanilla sugar. We put on heating. Stirring occasionally, bring to a boil.
Combine the egg and starch. Beat with a whisk until smooth.
Introduce the egg with starch into boiling milk in a thin stream.
While stirring, cook the cream until thickened (about 5 minutes). Let the cream cool slightly. We turn on the oven to heat up to 190 degrees.
We peel the cherries.
We take out the molds with dough from the refrigerator. Fill with cream. Put 3-4 cherries on top, slightly pressing them into the cream. We send to the oven for 25-30 minutes.
Let the finished tartlets cool slightly.
Cherry and custard tartlets are ready. Serve with powdered sugar. Have a nice tea!

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