Shortcrust pastry berry tarts

Keep the oil for 2-3 hours at room temperature.

Grind sugar with butter with a wooden spatula or blender until completely dissolved.

Add salt, vanillin to the sugar-butter mixture and stir.

Add the egg to the mixture and stir until smooth.

Add flour in portions, quickly kneading with a spatula until a homogeneous, elastic, soft dough.

Wrap the dough in a film, forming a uniform bar or cylinder, and put in the freezer to freeze.

From a lemon, grate the zest into a bowl on a medium grater, squeeze the juice from the peeled lemon.

Add sugar, liquor, condensed milk, egg yolks.

Mix with a blender until smooth.

Before removing the dough from the refrigerator, turn on the oven to warm up to 250-300 ° C.

Remove the dough from the freezer and cut into thin plates (~ 5 mm thick), put them on the board and leave for 5 minutes for a little softening. Put the blanks into cold molds Ø ~ 4.5 cm, quickly kneading it over the entire plane of the mold.

Place the molds in a preheated oven at 250-300°C and bake for 5-7 minutes, making sure that the cake baskets do not burn.

Take the baskets out of the oven, pour cream filling on top, along the sides (~ 1 teaspoon), and bake for another 3 minutes at a temperature of 200 ° C until the filling is ruddy, but not overdry.

While the baskets are baking, prepare a jelly topping: heat the liquid (water, juice or fruit compote) almost to a boil and dissolve the gelatin in it.

Take the baskets out of the oven. Carefully, so as not to break the baskets, remove them from their molds with a toothpick or a wooden match and place them on a board covered with a cotton towel to prevent pairing of the bottom of the basket.

Fruits and berries, cut into thin slices and immediately put on top of the calcined cream filling.

Gently pour berries and fruits with jelly watering, making sure that each piece is covered with jelly mass.

Refrigerate for 1 hour and the cakes are ready!