Closed tartlets stuffed with fresh strawberries for sure will appeal to everyone. Since this recipe uses finished shortcrust pastry for a pie, then to cook such a dessert is not make up labor. Another undoubted advantage of this recipe is the size of the dessert – tartlets baked in it’s convenient to take the muffin mold in your hand and the filling will not be to flow out, as it is laid out in ready-made baked корзиночки из теста. 
Time: one час. 20 min Difficulty: easy Quantity: 6 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Chilled round rolled shortcrust pastry for pie 30 cm in diameter
- 1/4 Art. greasy cream plus a little more for lubrication
- 1 tbsp. l coarse sugar
- 2 tbsp. l corn starch
- 1/4 Art. plus 1 tbsp. l granulated sugar
- 2 tbsp. strawberries, peel and chop finely
- Special equipment: 9 cm punching for cookies, 6 cm round cutting for wavy cookies edged baking dish 6 muffins
Recipes with similar ingredients: shortcrust pastry, cream, sugar, starch, strawberries
Recipe preparation:
- Place 2 grills in the upper and lower third of the oven and preheat to 200 ° C. Line parchment baking sheet paper.
- Roll out the cake dough into a circle with a diameter of 33 cm. Cut out dough 6 circles, using a round shape with a diameter of 9 see Press each circle of dough into the muffin dish, making sure that they touch the bottom of the form. Pour mugs of dough with a fork.
- Blind the rest of the dough together and roll it again in a circle 20 cm in diameter. Cut 6 circles using a round shape to cookies with wavy edges with a diameter of 6 cm. Using a knife for peeling vegetables and fruits, make decorative slots on each mug of dough with wavy edges and place them on the prepared baking sheet. Grease and sprinkle with coarse cream sugar. Bake muffin cake tart dough on a sheet for baking until golden brown, about 10 minutes. Give it completely cool off.
- Meanwhile, grind half the strawberries in a mashed potato blender, corn starch, 1/4 tbsp. granulated sugar and 1/4 tbsp. water. Transfer the mass to a small gravy boat, bring to a boil on medium-high heat and cook, stirring constantly, until mass will not become thick and shiny, about 30 seconds. Take it off the fire let cool completely and pour in the remaining strawberries.
- In a medium-sized bowl, whip the cream and 1 tbsp. l granulated sugar until soft peaks form.
- Remove the sand tartlets from the mold. Put a spoon strawberry filling inside the resulting cups of dough and cover with a crust with wavy edges, decorate with whipped top cream.
