Shortcrust Baskets Filled with Pudding are very delicious! It is needless to say: a creamy pudding contained in a great shortcrust pastry. How could they be not tasty and appetizing?!
Maybe it is common, but I warmly suggest you this recipe! These baskets are perfect for breakfast, for a break, for a dessert… they are perfect in every moment of the day!
Shortcrust Baskets Filled with Pudding
Ingredients (for 8 servings):
Ingredients to garnish:
- two cubes of dark chocolate;
- icing sugar.
Preparing the Shortcrust Baskets Filled with Pudding
Preparing the shortcrust baskets
Prepare the shortcrust pasty following the doses and the directions that you can find on my shortcrust pastry recipe.
Note: We can prepare some cocoa pastry to make some little decorations: take a piece of pastry (about 1/4) and add the cocoa. Knead the pastry until the powder is combined.
Take the shortcrust pastries out of the fridge and roll them out to an even thickness of about 4-5 mm, using a rolling pin.
Grease and flour 8 muffin pans and keep them aside.
Decorating the shortcrust pastry
Using a round cutter with a diameter larger than the muffin pans used, cut 8 discs out of the white shortcrust pastry.
Arrange each disc into the prepared pans. Stick the pastry to the sides of the pan.
With a small heart expulsion cutter (those used in cake design) cut the cocoa pastry.
Using the same cutter, cut the sides of the white pastry. Arrange the small cocoa hearts in the “heart shaped holes” made in the white pastry.
Transfer the shortcrust baskets into the fridge for at least 15 minutes.
Cooking the shortcrust baskets
The shortcrust pastry baskets shall be baked using the “cottura in bianco” method .
Preheat the oven to 170° C in convection mode.
Cut 8 baking paper small squares; take the shortcrust pastry out of the fridge. Arrange one paper square into each pastry basket.
Note: Transferring the shortcrust pastry baskets into the fridge, we avoid damaging them during this step.
Cover the surface with some dry legumes.
Bake the shortcrust pastry for about 10-12 minutes. Take them out of the oven, remove the legumes and the baking paper. Carry on the bake for about additional 5 minutes.
Take them out of the oven and let them cool.
Remove the pastry baskets from the pans.
Preparing the chocolate pudding
Prepare the pudding following the doses and the directions that you find on my chocolate pudding recipe.
When the pudding is clotted, move the pan out of the stove. Stir the pudding for about 5 minutes, to make it cool a bit.
Pour the cream into the shortcrust pastry baskets; let them cool.
Garnishing the Shortcrust Baskets Filled with Pudding
Put the chocolate cubes in the fridge for about 10 minutes.
Sprinkle the sides of the pastry with some icing sugar. Grate the cold chocolate onto the pudding surface and serve them.
Serving and conserving Shortcrust Baskets Filled with Pudding
Shortcrust Baskets Filled with Pudding are best served cold or at room temperature. If you don’t eat them the same day, conserve the sweets into the fridge, covered with cling film.
They can be conserved for about 2 days.
Did you like this recipe? I’m waiting you comments!