For the dough:
200 gr flour
almond flour 30g
70 gr powdered sugar
110 g butter
1 chicken egg
For the cream:
cottage cheese 300 g
33-35% cream 200 ml
70 g powdered sugar
For the raspberry confit:
Raspberry puree 200g
sugar 40 gr
Combine flour, almond meal, powdered sugar and salt in a bowl.
Add the cold diced butter.
Grate into crumbs.
Knead dough and place in freezer for 40 minutes.
Combine sugar and pectin.
Heat the raspberry puree in a saucepan until boiling, pour in the sugar and pectin and cook until
Pectin until the first bubbles appear.
Transfer to a bowl, cover with cling film and place in the refrigerator until cool.
Roll out the dough and cut out circles slightly larger than the diameter of the molds.
Grease the molds and place the dough circles in them, pressing well. Bake at 160°C for 20
for 20 minutes. Leave to cool in the tin and keep in the tin.
Spread the raspberry filling on the bottom of the baskets.
For the cream, whisk together the cottage cheese, cream, powdered sugar and a dash of colouring (if desired).
Transfer the cream to a piping bag and decorate the baskets.