THE mini baskets of fruit chocolate biscuit they are pastries with an easy recipe that with their crumbly shell and the greedy heart of cream And fruit, conquer young and old alike. Ideal for one snack or for a party of birthday they are ready in just over an hour.
Ingrediants
- 250 g of dry biscuits with chocolate chips
- 125 g of melted butter
- 2 egg yolks
- 40 g of granulated sugar
FOR THE BASE of 8 BASKETS
FOR THE CUSTARD CREAM
- 15 g of corn starch
- 250 ml of milk
- the grated zest of ½ untreated lemon
- mixed fruit to taste
- spray gelatin for polishing
FURTHERMORE
How to prepare: Mini baskets of fruit chocolate biscuit
To realize the mini chocolate biscuit baskets with fruit minimum effort and about an hour of time are required. These pastries, whose shell is prepared exactly like the base of the Cheesecake, are stuffed with lemon custard And fresh fruit to choose according to tastes and seasonality.
Beautiful to look at, and greedy, these mini baskets are ideal for one snack joyful and for the feasts of birthday of the little ones. You can make them even more delicious by adding chopped hazelnuts or almond flour to the biscuits. A very similar base is the one used in the Kiwi Granola Tartlet recipe.
If you just can’t resist stuffed cakes with custard try to prepare the cream puffs and the cream cannoncini yourself: you will find that they are much easier than expected. With a little more time available, however, we recommend these delicious cream brioches.
OTHER DELICIOUS RECIPES: Variegated chocolate baskets, Greedy baskets with pistachio ganache, White chocolate and lime baskets, Chestnuts, cream and chocolate baskets
Easy execution Preparation time 30 min Cooking time 20 min Resting place IN THE REFRIGERATOR Standing time 30 min Servings 8
How to prepare: Mini baskets of fruit chocolate biscuit
To make the mini fruit chocolate biscuit baskets, place the biscuits in the blender jug and blend them finely. Add the melted butter, brought back to room temperature, and mix until you get a homogeneous mixture. Use it to line the edges and bottom of 8 small tartlet molds, leveling well and pressing with the back of a teaspoon. Place in the refrigerator to settle for at least 30 minutes.
In the meantime, make a lemon custard following the basic recipe, with the ingredients indicated in this recipe (corn starch will obviously replace the flour). When ready, pour the cream into a bowl and cover with cling film. Let it cool down. Then transfer it to a pastry bag with a 13 mm smooth nozzle and fill the mini baskets. Cut the chosen fruit into small pieces or slices, arrange it to garnish each basket and polish it with gelatin. Serve the mini fruit chocolate biscuit baskets immediately.
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