Butter pastry baskets with two types of fillings
Ingredients for 8 servings:
for dough
240 g of flour
110 g cold butter
4-6 tablespoons ice water
¼ teaspoon salt
for filling
100 g full-fat cottage cheese
100 ml sweet cream
1 teaspoon sugar
fresh berries for serving (raspberries, strawberries, blueberries)
100 g tuna in oil
½ teaspoon salt
1 teaspoon hot sauce (Tabasco, sriracha)
100 g cream cheese
capers or small gherkins for serving
Preparation:
- Place the flour, cubed cold butter, and salt in a food processor. Start the food processor and slowly add the cold water. Stop the food processor as soon as the dough just begins to come together.
- Turn the dough out onto cling film or baking paper and fold it over a few times until it forms a cohesive ball. Refrigerate for at least 30 minutes before using.
- Prepare the fillings. Using the whisk attachment of a mixer, beat the cream and sugar until stiff peaks form, then fold in the cottage cheese. Chill in the fridge.
- Beat the cream cheese until smooth, then add the tuna, salt, and hot sauce. Mix until well combined and smooth. Chill in the fridge.
- Preheat the oven to 180°C.
- Prepare small tart or cupcake molds. Divide the dough into portions, place each portion into a mold, flatten them slightly, and trim off the excess with a knife.
- Chill the dough-filled molds in the fridge for 30 minutes before baking.
- Bake for 20 minutes or until the dough reaches the desired golden color. Baking time may vary depending on the size of the molds; larger tart molds will take longer.
- Once baked, allow the tart shells to cool completely before filling. Fill the sweet shells with cream cheese and berries, and the savory ones with whipped tuna cream topped with capers or cucumbers.
More recipes:
the Multi Food Processor SPP700
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