Why fill tartlets with thick custard

Many housewives with nostalgia remember the favorite from childhood taste of grandmother's curds. But there is no time to mess with dough and bake eclairs. Therefore, desires remain desires. We suggest preparing a classic custard for eclairs and filling them with ready-made baskets. If they are not at hand, you can make sweet tartlets from cookies and butter.



Tallets sweet Classic custard Ingredients

• 400 ml of milk
• 100g butter
• 2 eggs
• 150g sugar
• 4 tbsp flour
• 10g vanilla sugar

Preparation

1. Pour 1.5 cups of milk into the pot. Put it on the fire and bring it to a boil.
2. Pour the remaining milk into the bowl. Add to it eggs, flour, ordinary and vanilla sugar.
   
   
   
3. Stir everything with a wreath so there are no lumps.
   
   
   
4. Pour hot milk into the bowl with the mixture, stirring constantly.
5. Pour it back into the pot and heat it on a small fire. The custard base should be brought to a boil and then cook for 1-2 minutes, constantly stirring.
   
   
   
6. Remove the steak from the fire and continue stirring, as the dishes remain hot and the cream needs to be cooled.
7. Add butter to the warm cream in pieces and stir until uniform.
   
   
   
8. After that, the cream needs to be cooled. To do this, cover it in contact with food film so that condensation does not form, and leave it in a cool place.
   
   
   
9. It turns out a thick and smooth custard. They can be filled with eclairs, profitols or baskets. And make it more convenient with the help of a pastry bag. If not ready, you can use packages of condensed, mayonnaise, ketchup, baby purees. They also have a durable plastic nose and an elastic container that is easy to fill with cream.
10. Filled molds decorate with peel or chocolate chip. Bon appetit!

Cookie tartlets Ingredients

• 150g biscuits
• 80g butter
• 40g chocolate (optional)
• cupcake

Preparation

1. Grind the cookies in a blender.
2. Add melted butter to the crumb.
3. Stir it to uniformity. If you add molten chocolate, the baskets will be darker and sweeter.
   
   
   
4. Put the mixture in molds, carefully tamping and leaving room for the cream in the center. How many of them will turn out, I will not say, it depends on the size of the molds. I made 12 grand.
5. Put the blanks in the fridge for 1 hour.
6. They are now frozen and can be filled with cream.

Today, supermarkets can offer an unimaginable variety of sweets from around the world, but many people nostalgically recall the taste of those cakes that ran for the big break at the school buffet. We talk about sweets from the past, which can be prepared at home.