Baskets with cream and cherry

Prepare the baskets. Pre-chilled butter is small crocheted Ingredients: Instructions

Prepare the baskets. Pre-cooled butter should be cut into small pieces. Flour the flour on the work surface, add oil and grind to the state of bread crumbs. Add sugar, yolk and knead a smooth homogeneous dough. If the dough is very dense, add a little water. Form a ball from the dough, wrap it in a food film and put it in the refrigerator for 30 minutes. The cooled dough is rolled into a thin layer and cut out of it 8 circles 1 cm in diameter larger than the diameter of the molds used. Put each circle in the tartlet mold so that the bottom and the bark of the tiki are closed. Put the oven in the preheated to 190 C for 15 minutes. Let cool, then remove from molds. In the meantime, prepare a lemon cream. Wash the lemons and let it through the meat grinder. Melt the butter in a bowl, allow to cool. Beat eggs with sugar and gently insert into butter. Add crushed lemons along with the juice. Put the mixture on a water bath and cook by whisking until the cream thickens 5-7 minutes. Allow to cool to room temperature, then put in the refrigerator for 20 minutes. Cherry thaw at room temperature and dry. Chop the chocolate into pieces and melt it in a water bath. In the lemon cream add sour cream, whisk. A few cherries are left for decoration, the remaining ones are spread out by baskets, from above put the cream. Pour baskets of chocolate, decorate with cherries. Before serving, put it in the refrigerator.

Servings: 8