Fruity, fresh and tasty, these cups will make any day feel like summer with their zesty flavours. Perfect with a good cup of tea.
I am completely fed up with rain. It puts a frown on my face. Good job I made this berry cups, they are like the taste of a spring day; fresh, sweet and very berry!
These little cups are a pleasure to eat; soft, crispy and full of berry flavour. The recipe here is a take on my lemon bars, and I mean lemon. The bars had three lemons in them and were super good. I made these berry cups with those bars in mind. I wanted to achieve the same silky texture of the filling and the buttery lightness of the bases, as well as adding some lemon zest for an extra flavour to tingle your taste-buds.
For me, there is nothing better than eating super fresh, perfectly ripe berries in the spring and summer months. I love fruit so much, I could practically live off it. There are just so many varieties, you can never get bored.
These bars are incredibly easy to make. Just make the bases by crumbling together the ingredients, kinda like a cross between a pastry and a sugar cookie; crispy and soft. Bake the bases in a muffin tin without the filling first guarantees a cooked base and no soggy bottoms!
Whisk up the ingredients for the filling and simply just pour on top of the baked bases and bake again. Make sure the bases are cool before pouring on the filling or else you will be left with fruity, sweet scrambled eggs, yuck!
The cups are like a bite of summer, full of yumminess!
Posted by Eve
For the base
- 40g Butter, at room temperature
- 40g Caster sugar
- 120g Plain Flour
- 2 tbsp. Milk
- Zest of 1/2 lemon
For the filling
- 3 Eggs
- 120g Caster sugar
- 50g Strawberries
- 50g Blueberries
- 50g Raspberries
- 20g Cornflour
- Preheat the oven to 180ºc/ 170ºc fan/ gas mark 4 and grease a 12 hole muffin tin with some butter.
- Make the base. Crumble together the butter and flour together with your hands until combined. Add the sugar, milk and zest and gently mix in. Use your hands and form the mix into a soft crumbly dough.
- Press the dough into the tin equally with your hands, make sure the bases are even.
- Bake for 10-12 minutes until sandy and very lightly golden. Cool to room temperature.
- Lower the temperature of the oven to 170ºc/ 160ºc fan/ gas mark 3.
- Next, make the filling. Blend the berries very well and sieve into a bowl with the sugar and whisk. Whisk in the eggs. Sieve in the cornflour and fold the mixture until combined and well mixed.
- Pour the filling equally on top of the bases and bang the tray on the counter a few times to get rid of any big air bubbles. Use a scant ice-cream spoon measure for each cup.
- Bake for 18 - 20 minutes until the filling is set. Cool completely to room temperature and chill for 30 minutes before trimming the edges of the cups
- Dust with icing sugar and serve!
Keep the bars in an air tight container in the fridge in a single layer. You may find the bars may "leak" but don't worry. Just eat the bars within 3 days of baking.