SWEET CHERRY BASKETS with vanilla - greek yogurt cream

You don’t always have to use moulds or ramekins or muffin pan to form pastry cups! In this video and recipe below I show you a whole other way to make buttery bisquity cups that you can fill with whatever you like. I recommend to fill them with vanilla-yogurt cream and sweet cherrys though as it’s truly heavenly.
I also used 3 types of flours in the pastry, which gives extra flavor depth.
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Yield: 4 large or 8 small baskets
Time: 40 minutes
Baskets:
75 g butter (melted)
1 large egg
3/4 dl caster sugar
pinch of salt
¼ dl ground nuts (mixture of different nuts is best)
1 dl plain wheat flour
1 dl wholegrain wheat flour
¼ dl fine spelt flour
Filling:
4 dl heavy cream
½ dl corn starch
1/2 dl caster sugar
1 teaspoon vanilla paste, extract or sugar
1 dl greek yogurt
Instruction:
Beat the egg and ¾ dl of sugar into a soft foam. Add ground nuts, flours and melted butter. Set the oven to 200 degrees Celsius / 390 Fahrenheit. Cover a baking sheet with baking paper and divide the batter with a spoon to 4 or 8 round discs.
You may need to use 2 baking sheets or bake them in 2 batches. Bake for 12 minutes and after taking them out of the oven, transfer them carefully, but IMMEDIATELY onto small upside down cup bottoms (if you would like to make 8 smaller baskets) or larger bowl bottoms if you prefer bigger baskets like I did. Don’t be intimidated if they crack a little - the batter is flexible and they don’t brake right away. Let them cool on the cups or bowls.
Make the vanilla cream by stirring the starch, vanilla and sugar into the cream and heating everything up, stirring with a whisk all the way until thickening. Then let it cool and stir the yogurt in to give it a tangy flavor and freshness.
Meanwhile half the sweet cherries and remove the stones. Fill the baskets with cream and decorate with a pile of cherries. Best to eat right away, but can be stored in the fridge in an air-tight container for at least 2 days.
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