Tartlets with cream, fruit and berries For 45 tartlets:
- 25 g of butter in cubes
- 40 g of sugar, 250 g of flour
- 1/2 tbsp. tablespoons olive oil
- fruit, berries
- For cream: 675 ml of milk, 30 g of cornstarch, 125 g of sugar, 3 yolks, 240 g of butter, 1 tsp vanilla essence, 125 ml cream
To make a crumbly short pastry,mix in a bowl of butter with sugar, flour and a pinch of salt. Add 3 tablespoons of cold water and olive oil and mix again. Wrap the received mass in a food film and clean for an hour in the refrigerator. From the cooled dough, make a "baskets" with a diameter of 4.5 cm with a small depression in the middle and place in a preheated oven (180 ° C) for 20 minutes. While they are cooling, prepare the cream. CERAM: heat 500 ml of milk over low heat. Combine the flour, starch and sugar in a separate bowl. Add the remaining milk, pre-whipped with yolks, mix until smooth and put on medium heat. Gradually add the preheated milk until the cream thickens. Then remove it from the plate, add the diced butter and vanilla, mix and allow to cool slightly. Then cover the dish with the cream cover and put it in the refrigerator. Combine the cold cream with cream and fill it with tartlets. Decorate the dessert with pieces of fruit and berries. 
Festive cake
Kulichiki with pink icing For about 60 kulichikov:
- 250 g of softened butter, 250 g of sugar
- 3 eggs, 1 teaspoon vanilla essence
- 290 g flour, 1.5 tsp dry yeast
- 185 ml of glaze, 250 g of powdered sugar, pink food color
Whisk the butter with sugar in a large bowl. While continuing to whisk, add eggs, vanilla, yeast and sifted flour in turn. At the end, pour in the milk. Thick as a cream, put a lot of weight (about one spoonful each) into parchment paper forms. Put them on a baking sheet for 15 minutes in the oven, preheated to 180 C. GLAZE: Add a few drops of dye and three tablespoons of cold water to the sugar powder (the glaze should be thick). Apply the glaze in a thick layer on the "cap" of the cupcakes. On top of the dessert you can sprinkle with colorful chocolate beads, asterisks and other decorations for dessert. Cupcakes can be stored in a sealed container in the fridge for up to 5-6 days. Chocolate Panacota
For 6 children:
- 2 teaspoons of gelatin, 250 ml of milk
- 500 ml cream, 60 g sugar
- 80 g of melted chocolate
- 20 g of cocoa powder "Golden Label"
Soak gelatin in cold water. Add three tablespoons. spoonful of milk, mix with gelatin and leave for a few minutes to make it swell. In the meantime, combine the milk, cream, sugar, chocolate and cocoa in a saucepan, put on a slow fire and, stirring, heat. As soon as the liquid begins to boil, remove it from the heat. Add the gelatin in a hot chocolate mass and mix thoroughly. Then cool and pour into six pialls (approximately 125 ml), cover with food wrap and put in the refrigerator for the night. Put the ready panacotta on dessert plates. To make it easier to remove, quickly dip the pialas into warm water (otherwise the panacota will melt and lose its appearance). Read further
