What can you stuff waffle tartlets with? Tartlets with filling

When you have a holiday, you need to put something fast, tasty and unusual on the table. Ready-made tartlets with various fillings are what you need! After all, the filling can be absolutely anything! Here I have collected for you the best filling recipes for store-bought tartlets.

Recipe 0:

Fill the tartlets with any salad, decorate the top with herbs, olives or anything suitable.

Recipe 1: Filling for tartlets with curd cheese and herbs

For 100 g of curd cheese (Feta, Almette) - 1 clove of garlic (through a garlic press), half a glass of chopped dill. Knead until smooth, place in tartlets, decorate with pieces of bell pepper (preferably in different colors)

Recipe 2: Tartlets with egg filling

2.1. If there are yolks left (you used boiled egg boats differently), mash them with a fork, for 5 yolks - a teaspoon of mustard, 2 tablespoons of any chopped herbs, a tablespoon of chopped capers, a tablespoon of curd cheese ("Feta") and mayonnaise . Salt and pepper - to taste. mixed and placed in baskets.

2.2. Another recipe for tartlets with egg filling

Place grated cheese on the bottom of the tartlets.
Beat: eggs, milk, salt, ground black pepper, chopped green onions. The ratio of eggs and milk is like an omelet. Pour the whipped mixture over the cheese in the tartlets and place in the oven to bake for 20-25 minutes until the filling begins to brown.

Recipe 3: Tartlets with caviar

In each tartlet we put a teaspoon of curd cheese, a teaspoon of caviar on top, and a sprig of dill.

Recipe 4: Shrimp Tartlets

Finely chop 4 boiled eggs, grate Mozzarella cheese (100-150 g), crush 1 goiter of garlic, season it all with 1-2 tablespoons of mayonnaise. Lightly add salt. Place boiled shrimp (3 pieces in one tartlet) on a “pillow” of egg-cheese mixture. You can decorate with a few red eggs.

Recipe 5: Tartlets stuffed with smoked fish

Separate hot smoked mackerel or pink salmon into fibers (200 g), peel and chop one fresh cucumber. Mix everything with the sauce (a teaspoon of mustard, a tablespoon of mayonnaise, a tablespoon of natural yogurt or low-fat sour cream)

Recipe 6: Pineapple tartlet filling

1. Pineapple in jars
2. Mayonnaise
3. Cheese
4.Garlic
Grate the cheese on a coarse grater. Chop the pineapple and garlic finely. Mix everything with mayonnaise and put it in baskets, you can decorate with herbs. It turns out very tasty and fast.

Recipe 7: Blue Cheese Tartlets

7.1. At the bottom of the tartlet we place a teaspoon of fruit confiture (orange, tangerine, pear can be used), and a piece of blue cheese (Dor Blue) on top. Decorate with a arugula leaf.

7.2. Another filling option with blue cheese:

Large apple (peeled and finely chopped) - 1 pc.
Onion (peeled and finely chopped) - 1 pc.
Butter (softened) - 2 tsp.
Blue cheese (crumbed) - 120 g (1 cup)
Walnuts (roasted and peeled) - 4 tbsp. l.
Salt - ½ tsp.

1. Turn on the oven to preheat to 180 degrees. Heat the butter in a small frying pan, add the onions and apples to the pan and sauté over low heat until soft. Remove pan from heat, add blue cheese, 3 tablespoons walnuts and salt, stir well.

2. Place 1 tablespoon of filling into each tartlet and place the tartlets on a baking sheet. Place the baking sheet in the oven and bake the cheese tartlets for about 5 minutes. Sprinkle the tartlets with the remaining walnuts and bake for another 2-3 minutes.

Leave the finished cheese tartlets at room temperature until completely cooled.

7.3. And also filling for blue cheese tartlets.

blue cheese (blue cheese) – 120 g
ripe pear - 1 pc.
low fat cream - 30 ml
ground black pepper
ready-made tartlets (you can bake them yourself from shortcrust pastry or buy ready-made ones)

Crumble blue cheese. Wash the pear, peel and cut into cubes.
In a bowl, combine cheese, pear and cream (you can also add cream cheese if desired). Season with ground black pepper. Spoon the filling into the prepared tartlets.
Bake at 175 degrees for 15 minutes. Serve warm.

7.4. And another filling with blue cheese and hard cheese

Hard cheese 100 gr
Egg 3 pcs
Blue cheese 120 gr
Butter 2 tbsp
Salt to taste
Cream 2 tbsp

Grate both types of cheese on a fine grater and mash until smooth.
Add eggs, cream, butter, salt and spices and beat until fluffy.
Add 1 tsp to each tartlet. cheese cream.
Preheat the oven to 180 degrees, bake the tartlets for 10-12 minutes.
Cool the tartlets for 5 minutes before removing them from the pans. Serve warm.

Recipe 8: Tartlets with avocado cream

Pour the pulp of one avocado with 2 tablespoons of lemon juice, 1 tbsp. olive oil, basil leaves and 2 tbsp. curd cheese (“Feta”). Mix everything in a blender and place in tartlets.

Recipe 9: Tartlets with lightly salted salmon

Place a mixture of curd cheese and herbs on the bottom of the tartlets (2 tablespoons of dill per 100 g of cheese). On top is a piece of salmon and a thin slice of lemon.

Recipe 10: Tartlets with ham and pear

Place a lettuce leaf in a tartlet, top with a thin slice of pear and a cube of feta. Mix a tablespoon of olive oil and a coffee spoon of balsamic vinegar. Add a few drops of the mixture to each tartlet. Now a roll of ham (take thinly sliced Parma ham), garnish with herbs.

Recipe 11: Chicken Tartlets

11.1. Chop the boiled chicken fillet into small cubes (300 g), finely chop the Iceberg lettuce, two fresh cucumbers without peel and 1 bell pepper. Season with 2 tablespoons of mayonnaise.

11.2. More chicken tartlets:

chicken breast - 1 pc.
champignons – 500 g
tartlets - 12 pcs.
sour cream - 200 g
hard cheese - 100 g
onion - 2 pcs
dill
vegetable oil

Cut the chicken into thin strips and fry a little in a heated frying pan in vegetable oil. Add finely chopped onion to the chicken and fry the onion until golden brown. Then add chopped mushrooms and fry until the water evaporates. Salt and pepper to taste. Add sour cream and simmer the chicken with mushrooms in sour cream for 10 minutes. Cool the resulting filling. Fill the tartlets with the chicken-mushroom mixture, sprinkle with grated hard cheese and bake in a preheated oven until the cheese is golden brown. Garnish with dill and serve hot. Bon appetit!

Recipe 12: Filling for cod liver tartlets

Mash the cod liver with a fork, add chopped 2 eggs (boiled), 2 small pickles, 1 onion (cut and pour over boiling water). Mix everything with 2 tablespoons of mayonnaise.

Recipe 13: Tartlets with julienne

I make julienne in tartlets. Or rather, I make julienne in the usual way, then put it on tartlets, sprinkle with cheese and put it in the oven for 5 minutes. It turns out very tasty. How to cook Julienne.

Recipe 14: Fly agaric tartlets

mix grated cheese, chopped eggs with mayonnaise and one clove of garlic. place in tartlet. Cover the top with half a cherry tomato, which is decorated with mayonnaise dots to make a fly agaric cap)))

Recipe 15: Pizza Tartlets

We take out the finished tartlets. Lubricate each with mayonnaise. Place thinly sliced sausage, one at a time, for each type. Finely grated cheese on top. Place a slice of cherry tomato on the cheese and place in the oven for another 10 minutes.

Recipe 16: Tartlets with radish or cucumber (vitamin)

eggs - 5 pcs.
green radish (or radish, or fresh cucumber) - 1 pc.
green onions - 1 bunch
mayonnaise

Boil the eggs, peel and cut into cubes. Chop the green onions, peel the radish and grate on a coarse grater. If you use fresh cucumber instead of radish, cut it into cubes. Mix eggs, onion and radish, season with mayonnaise and add salt to taste. Place the resulting salad in tartlets, garnish with slices of radish, cucumber and currants or viburnum berries. Bon appetit!

Recipe 17: Tartlets with tuna filling

17.1.

canned tuna - 1 can
canned corn - 300 g
hard cheese - 200 g
tomato - 2 pcs.
eggs - 2 pcs.
mayonnaise - 2 tbsp.
tomato paste - 2 tbsp.

Boil the eggs, peel and finely chop. Mix chopped eggs with tuna. Grate the cheese on a coarse grater, cut the tomatoes into cubes. Mix corn, eggs with tuna, cheese, tomatoes, season with mayonnaise, and salt to taste.
Grease the inside of each tartlet with tomato paste and add the resulting filling. Bake in the oven at 180 degrees for 12 minutes. Garnish the finished tartlets with parsley sprigs and serve hot.

17.2. More tuna tartlets:

A very delicious filling for tartlets is tuna and mushrooms. To prepare this filling you need to take 400 g of tuna (canned), 1 onion, a couple of tablespoons of oil (from a can of tuna), 140 g of champignons, 100 ml of cream, parsley, starch and a few slices of lemon.

Take a can of canned tuna and place it in a colander. In glass oil, fry the onion until golden brown, then add chopped mushrooms and cream, bring to a boil and dilute the starch in the resulting mixture, stir constantly until thick.

Place the fish pieces into the prepared sauce and keep on the fire for a few more minutes. Place the finished filling into preheated tartlets. You can decorate this dish with parsley and lemon slices.

Recipe 18: Crab filling for tartlets

For this filling you need to take 250 g of crab meat, 3 tablespoons of sour cream, eggs, onions, a spoon of butter, hot sauce, salt and pepper.

Chop the onion and sauté in oil, add the crab meat to the frying pan and fry along with the onion for several minutes. While the meat and onions are simmering over the fire, let's prepare the sour cream sauce. To do this, in a separate bowl, mix the eggs with sour cream, season with pepper, salt and hot sauce.

Pour the resulting sour cream sauce into a frying pan and simmer until it becomes thick. Place crab meat filling into pre-prepared tartlets.

Recipe 19: Filling for tartlets with cheese and tomatoes

19.1.

cherry tomatoes cut into halves are placed in tartlets;
grated processed cheese (or milk)
put in the oven for 3-5 minutes
filled with beaten egg
and put in the oven for another 3-5 minutes
decorated with fresh herbs

19.2. More tomato filling for tartlets

tomatoes - 300 g
hard cheese - 200 g
Parmesan cheese - 25 g
eggs - 2 pcs
olive oil - 2 tbsp
garlic - 2 cloves

First you need to prepare the tomatoes. Of course, only small tomatoes (the so-called cherry tomatoes) will do. They need to be cut into halves and placed on a baking sheet. Then brush each one with a mixture of olive oil and squeezed garlic. You can simply put grated garlic on each half and drizzle olive oil. Bake the tomatoes in the oven at 180-200 degrees for 20-30 minutes.
Beat the grated cheese with the egg.
Place the whipped cheese in the tartlets and, making indentations, place the baked tomato halves. Sprinkle grated Parmesan on top.
Bake in the oven at the same temperature for another 20 minutes.

Recipe 20: Tartlets stuffed with cheese and pickled mushrooms

- 100 gr. cheese;
- A clove of garlic;
- Onion head;
- 100 gr. salted mushrooms;
- Boiled carrots;
— Mayonnaise or sour cream, dill.

Finely chop the mushrooms, and cut the carrots and onions into circles. Mix cheese (grated) and garlic with sour cream or mayonnaise (depending on what you choose). Mix the mixture thoroughly, add pepper and place in pre-prepared tartlets. Decorate with dill.

The holiday is just around the corner, and you want to put something tasty, unusual and quick on the table. Ready tartlets with a variety of fillings - ideal. After all, you can put anything inside such a basket! But, as luck would have it, at the right moment all the recipes simply fly out of my head...

"So simple!" I tried and prepared a cheat sheet for you with delicious fillings for tartlets, which can be saved and opened when the house is preparing for the holiday.

Simple fillings for tartlets

Curd cheese with herbs
100 g cottage cheese + garlic clove + 1/2 tbsp. chopped dill. Pass the garlic through a press, mix with cheese and herbs. Decorate the finished tartlets with herbs or strips of bell pepper.
Egg pate
5 yolks + 2 tbsp. l. chopped greens + 1 tbsp. l. cottage cheese + 1 tbsp. l. mayonnaise + 1 tsp. mustard. Mash the yolks with a fork and mix with the rest of the ingredients.
Smoked fish with cucumber
200 g hot smoked mackerel (pink salmon) + 1 fresh cucumber + 1 tbsp. l. mayonnaise + 1 tsp. mustard. Remove the skin from the fish and separate it into fibers, cut the cucumber into cubes. Mix all ingredients.
Canned pineapples with hard cheese
1 tbsp. grated hard cheese + 1 clove of garlic + 4 pineapple rings + 1 tbsp. l. mayonnaise. Cut the pineapples into small cubes, pass the garlic through a press. Mix all the ingredients.
Avocado cream
1 avocado + 2 tbsp. l. lemon juice + 1 tbsp. l. olive oil + 2 tbsp. l. curd cheese + basil greens. Peel the avocado, chop the pulp and sprinkle with lemon juice. Place in a blender bowl with the rest of the ingredients and grind.
Salmon and curd cheese
100 g lightly salted salmon + 100 g cottage cheese + herbs + lemon. Cut the salmon into small cubes, mix the cheese with chopped herbs. Place the cheese mixture on the bottom of each tartlet and a few pieces of fish on top. Garnish the composition with a thin slice of lemon.
Chicken with bell pepper
300 g boiled chicken fillet + 1 bell pepper + 1 fresh cucumber + 2 tbsp. l. mayonnaise. Cut the chicken fillet and bell pepper into small cubes. Peel the cucumber and chop it too. Season with mayonnaise.
Cod liver with eggs
1 jar of cod liver + 2 boiled eggs + 2 small pickles + 1 red onion + 2 tbsp. l. mayonnaise. Mash the liver with a fork, chop the eggs, onions and cucumbers as finely as possible. Mix all ingredients and season with mayonnaise.
With eggs and radish
5 eggs + 1 radish + 2 sprigs of green onions + 2 tbsp. l. mayonnaise. Chop the boiled eggs, grate the radish, and chop the onion finely. Mix everything, season with mayonnaise. Garnish the tartlets with thin slices of fresh cucumber.
With mushrooms and cheese
200 g champignons + 100 g hard cheese + 100 g canned corn + dill + 1 clove of garlic. Chop the mushrooms finely, fry in a small amount of vegetable oil, grate the cheese, chop the herbs and garlic. Mix everything, season with mayonnaise.

If you are confused by the presence of mayonnaise in the proposed fillings, you can

Sweet tartlet is a delicious dessert, the filling of which can be chosen according to your taste. Stuffed tartlets are an excellent dish that will decorate your holiday table. They combine the convenience of preparation and consumption, because they can be eaten directly with your hands. The main thing is the right combination of deliciously prepared dough with well-chosen filling.

For preparing a sweet dish, for example, waffle dough is perfect. You can make it yourself using the recipe below or purchase ready-made tartlets at the store. The main thing is that their taste matches the filling you choose.

Sweet tartlets made from shortcrust pastry

Ingredients:

Flour - 250 g
Butter – 130 g
Powdered sugar - 50 g
Water - 2 tbsp. l.
Vanilla sugar - 1 sachet
Yolks - 2 pcs.
Cherries in their own juice

Cooking method:

How to make “Korzinochki” cakes from shortcrust pastry with protein custard:
Mix the grated butter with flour, grind the butter into crumbs.
Add sugar, vanilla sugar, powdered sugar, salt, eggs and water. Mix well.
Form the dough into a ball, cover with cling film and place in the freezer for 15 minutes.
Roll out the chilled dough to a thickness of 0.5 cm. Cut out the blanks.
Measure the size of the workpiece using a mold. The diameter of the workpiece should be larger than the diameter of the mold in which the baskets will be baked.
Carefully distribute the pieces into the mold and pierce the dough with a fork. Send to bake at 220 degrees for 15 minutes.
The dough will shrink during baking. The baskets are removed from the mold very easily due to the large amount of oil.
Fill the baskets with cherries in their own juice and decorate with protein-custard cream on top.
Delicious and beautiful “Korzinochki” cakes with cherries and protein custard are ready.

Tartlet with strawberries and vanilla cream

Ingredients:

1.5 cups flour
150 grams butter
1/4 cup sugar
1 egg
1 tablespoon cold water
5 yolks
0.5 l milk
80 grams of sugar
50 grams of flour
2 tsp vanilla sugar
strawberry

Cooking method:

Remove the butter from the refrigerator about thirty minutes before you start cooking, cut it into cubes, and put it back in the refrigerator about five minutes before you start. - Mix flour with sugar and salt.
Rub the butter into the flour mixture until it has the consistency of breadcrumbs.
Add water and egg and gently knead into an elastic dough. There is no need to knead for a long time. Cover the dough with film and refrigerate for 30 minutes.
Preheat the oven to 180 degrees. Roll out the dough, cut out circles of the desired size (this amount of dough made 24 pieces) and place them in molds. Prick the dough frequently with a fork.
Bake for about 12 minutes (at 180 degrees). The dough should be dry, slightly golden.
If you have special baking balls or extra dry beans, fill the base with them, so the dough will definitely not rise.
For the cream, mix the yolks with sugar and flour.
Boil milk with vanilla sugar in a saucepan.
Pour the milk into the yolk mixture, stirring vigorously with a spatula.
When the mixture becomes homogeneous, return it to the heat. Stirring, keep until thickened (without letting it boil).
Cool the finished cream a little, transfer it to a bowl, cover with film and put it in the refrigerator.
Distribute the cooled cream among the tartlets.
Top with slices of fresh strawberries and lemon balm or mint leaves.

Tartlet with custard and berries

Ingredients:

200 grams of flour
150 grams drained oil
100 grams of powdered sugar
1 packet vanilla sugar
2 egg yolks
250 ml milk
25 grams flour
zest of 1 lemon
strawberries
currants, raspberries
mint leaves

Cooking method:

Sweet filling for tartlets Grind the yolks with sugar until a thick mixture of light yellow color is formed. Then gradually stir in the flour
Bring milk to a boil, into which first add the zest of one lemon.
Strain the hot milk through a strainer to remove the lemon zest, then pour the milk into the yolk mixture, actively stirring the resulting cream.
Transfer the pan with the cream to the stove, stirring all the time, cook for several minutes (until the thick cream is ready).
Pour the finished cream into a bowl, sprinkle powdered sugar on top, cool and put away the refrigerator.

Chocolate tartlet in ten minutes without baking

Ingredients:

200 grams of chocolate
1 tsp butter
cling film
small cupcake tins
fruits
whipped cream

Cooking method:

Turn the muffin tins over and cover with cling film, lightly grease with odorless vegetable oil.
Melt the chocolate and butter in a water bath and keep stirring. When the chocolate is melted, take a spoon, scoop a little and pour the melted chocolate into the prepared molds in a thin stream.
You need to do everything quickly, as the chocolate sets quickly.
Place the molds in the refrigerator for a few minutes so that the baskets harden faster.
Ready-made baskets can be filled with various fruits and berries. Strawberries with whipped cream would also look great.

Tartlets with prunes

Ingredients:

150 grams of flour
125 grams of margarine (drained butter)
1 egg yolk
50 grams of sugar
prunes (according to the number of tartlets)
150 grams dark chocolate
200 ml cream 33%
100 ml yogurt (prune flavored)
10 grams of gelatin
1 cup walnuts
3 tbsp powdered sugar

Cooking method:

First, let's bake the tartlets. Mix soft margarine with sugar, yolk and flour, grind thoroughly and knead into a soft dough.
Sprinkle the table with flour and roll out the dough to a thickness of 5 mm. Cut out circles larger than the diameter of the molds and distribute the dough into the mold, pressing lightly with your fingers, the top of the dough should reach the edge of the molds.
Place in a hot oven and bake at 180* until done (15-20 minutes).
Wash the prunes, dry them with a towel and put a nut in the middle. Chop the remaining nuts
Melt 100 grams of chocolate in a water bath, adding 1/2 tsp of milk (drained butter)
Dip one edge of the prune into melted chocolate and sprinkle with chopped walnuts, put it in the refrigerator
We turn the finished and cooled baskets upside down and dip the edges in chocolate, and then in chopped nuts, put them in the refrigerator so that the chocolate sets
Dissolve 10 grams of gelatin (about 50 ml water) according to the instructions
Whip the cream with powdered sugar until stiff, carefully add the yogurt and mix
Gently add the slightly dissolved, cooled and strained gelatin into the cream and yogurt and beat thoroughly again with a mixer, put it in the refrigerator for 10 minutes
We take our preparations out of the refrigerator, fill the baskets with “cream” (preferably from a pastry syringe), insert prunes into the center and sprinkle with grated chocolate.

Tartlets with sweet filling

Ingredients:

For the test:

flour - 225 gr.
cold butter - 100 gr.
salt - 1 pinch
cold water - 2−3 tbsp.

For filling:

eggs, large - 2 pcs.
light brown sugar (Muscovado) - 175 gr.
raisins - 100 gr.
vanilla essence - 1 tsp. or vanilla sugar - 10 gr.
butter, room temperature - 50 gr.
low-fat cream, no more than 15% - 4 tbsp.
walnuts, coarsely chopped - 50 gr.

Preparation:

To prepare the dough, sift the flour into a bowl and add the butter, cut into cubes. Rub with your fingers until bread crumbs form. Add a pinch of salt, 2-3 tbsp. cold water and on a floured surface, briefly but gently knead the dough (it should feel our love). We form the dough into a ball, wrap it in cling film and leave it to rest for about 30 minutes. Don’t forget to turn on the oven at 170°.
Remove the rested dough from the refrigerator and, tearing off small pieces, distribute it into tartlet molds. Carefully press the dough onto the surface of the mold, it should fit snugly to the bottom and walls. In this way, fill about 12 molds with dough (the number depends on the size of your molds).
In a small saucepan, lightly beat the eggs and add all the other ingredients except the nuts. Place the pan over moderate heat and, stirring constantly with a wooden spoon, bring the caramel mass to a boil.
Once the caramel begins to bubble, cook for another 3 to 4 minutes, stirring continuously, until the caramel begins to thicken. The mixture should be thick enough to hold on the back of a wooden spoon. It is important not to overcook the caramel and stir constantly, as it can burn very easily. Remove caramel from heat and mix with chopped nuts.
We fill our raw tartlets with the filling so that it is flush with the edges of the dough. Bake for 15-18 minutes until golden brown. Let the tartlets cool for 15 minutes without removing them from the molds. Then we place our tartlets with the sweet filling on a wire rack or serve immediately while still warm.

Sweet tartlets

Ingredients:

flour - 225 gr.
butter, cold - 100 gr.
salt - 1 pinch
water, cold - 2−3 tbsp.
any legumes for blind baking

Preparation:

Sift flour onto a work surface. Place cold butter, cut into cubes, on top. Dip the butter cubes in the flour and carefully rub the butter into the flour with your fingers until you get a mixture that resembles bread crumbs.
From the resulting mixture we form a slide with a depression in the center and add a pinch of salt and 2 tbsp. cold water.
Working vigorously with your hands, knead a homogeneous soft dough. The dough must be kneaded quickly and carefully. If the dough crumbles, add 1 more spoon of cold water.
Wrap the resulting dough in cling film and place in the refrigerator for only 30 minutes.
Preheat the oven to 200º. From parchment paper we cut out several round blanks corresponding to the size and number of tartlet molds.
Pinch off a piece of dough depending on the size of the molds and, pressing with your hands, distribute the dough along the bottom and walls of the mold. Carefully press the dough with your fingers onto the surface of the mold, paying special attention to the sides, to form a thin, even layer of dough. We clean off any excess dough with our hands.
Place a piece of paper on each tartlet and top it with any beans: peas, beans, lentils (the same beans can be used every time with this baking method).
Bake the tartlets in a preheated oven for 15 minutes. Then take out the tartlets, remove the parchment with beans and continue baking for another 5 minutes until the dough is lightly browned.
Leave the tartlets in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

Classic sweet tartlets

The recipe for making sweet tartlets is universal. They can be filled with sweet cream, curd mass, berry mousse or just fruit. This is a light, delicious dessert that doesn’t require much trouble and always hits the spot.

Ingredients:

Flour - 250 grams
Sugar - 60 grams
Salt - 1 pinch
Butter - 100 grams (chilled)
Yolk - 1 piece
Water - 1 tbsp. spoon
Vanilla extract - 1 teaspoon

Cooking method:

The flour must be sifted with salt and sugar added. Mix thoroughly (you can use a food processor for this) and add cold butter, cut into small pieces.
Start mixing again until the mixture becomes homogeneous. Doing this with your hands is also quite convenient, without using technology. Add a little vanilla extract to the dough (you can also add citrus extract to the recipe for making sweet tartlets).
Combine the yolk with ice water, beat a little and pour into the dough. Knead it until it is homogeneous. Wrap in cling film or place in a plastic bag. Place in the refrigerator for about 2 hours.
Then immediately turn on the oven and preheat it. Divide the dough into 6 parts, rolling them into small balls.
Roll each one to the size of the mold, taking into account the sides.
Place the dough in the pan, carefully trimming the edges. Make punctures along the bottom with a fork. You can put a small piece of parchment on top and sprinkle some peas, for example. Under its weight, the tartlet will keep its shape well. Place in a preheated oven and bake the sweet tartlets at home for about 20 minutes.
Cool the finished tartlets a little, carefully remove them from the mold and you can fill them with whatever you have on hand.

Sweet tartlets with grapes and coconut

This recipe belongs to the group of quick and tasty snacks for tea. Surely there are times when guests unexpectedly appear on the doorstep and need to be properly received. I offer my version of sweet tartlets made from puff pastry with grapes and candied coconut; they turn out no worse than store-bought ones.

Ingredients:

grape,
puff pastry,
sugar and candied fruits.

Cooking method:

First you need to roll out the dough not too thin, cut out circles with a glass.
Place them in silicone molds.
Cut the grapes into rings or cubes. You don't have to remove the seeds, although you prefer.
Place the sliced grapes in the molds.
Lay out the candied coconut.
Add a little sugar; if the grapes are sweet, you don’t have to use it at all.
Roll the dough into balls and place randomly in molds.
Bake puff pastry tartlets for 15-20 minutes at 180ºC.

Sweet tartlets with onions and tomatoes

Tartals are baskets of dough that are filled with various fillings. An excellent combination would be onions and tomatoes. Such a dish will always look beautiful on the table and will not leave anyone indifferent.

Ingredients:

3 cups small tomatoes
1 sweet onion, quartered, thinly sliced (about 2 cups)
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sherry vinegar
480g frozen puff pastry (2 sheets), thawed
grated Parmesan cheese

Cooking method:

Preheat the oven to 200 degrees C. Prick the tomatoes with a fork or the tip of a sharp knife. In an ungreased baking dish, combine tomatoes, onion, oil, rosemary, salt and pepper. Roast for 25-30 minutes, or until the onion is soft. Remove from oven. Pour in vinegar; let cool.
Line a large baking sheet with parchment paper or foil. Unroll the puff pastry on a lightly floured surface. Using a cookie cutter, cut out 7cm.
Spoon 2 tablespoons roasted tomato mixture onto each circle. Bake for 15-20 minutes, or until golden brown. Let sit in the oven for another 5 minutes before serving. Sprinkle with cheese. The recipe makes 18 tartlets.

Tartlets with custard and peaches

For shortbread dough:

250 g premium flour
125 g butter
100 g powdered sugar
1 yolk
1-2 tbsp. spoons of milk
a pinch of salt
5 drops almond essence

For cream:

200 ml milk
1 egg
1 yolk
2 tbsp. spoons of powdered sugar
2 tbsp. spoons of flour or starch
50 g butter
150 g peaches (from compote)
5 drops peach essence
almonds for decoration

Cooking method:

Mix butter, powdered sugar, salt, yolk and milk and almond essence. Add sifted flour and knead the dough. Wrap the dough in foil and place in the refrigerator for 1-1.5 hours.
Roll out the dough and cut into 10 squares. Line the pan with dough and prick the bottom with a fork. Bake at 200 degrees for 8-10 minutes (if metal molds are used, the time must be reduced).
Cut the peaches into slices. Beat eggs with powdered sugar, add warmed milk, flour or starch. Place the mixture on the stove and bring to a boil while stirring constantly. Add butter and peach essence to the cream and mix well again.
Place peaches in lightly baked shortbread baskets and fill with cream. Place almonds on top. Bake in an oven preheated to 180-200 degrees for 15-20 minutes (if metal molds are used, the time must be reduced). You can brown already baked baskets with the top heat of the oven, after lightly greasing them with butter.
Baskets can be baked with different fruits. If apricots, peaches and cherries are used, then almond essence should be added to the shortbread dough, and a flavor corresponding to the fruit should be added to the cream. If you use bananas, raspberries, strawberries, pineapple, then vanilla essence should be added to the dough.

Sand tartlets with custard

Ingredients:

200 g butter
2 large yolks
half a glass of granulated sugar
2.5 cups flour
2-3 tbsp. l. cold water
550-600 ml milk
200 g granulated sugar
2 tbsp. l. potato or corn starch
2 yolks
1/3 tsp. vanillin
sweet and sour fruits and berries

Cooking method:

Grind the butter with granulated sugar and vanilla.
Add 2 yolks to the mixture and mix well.
Sift half of the specified amount of flour into the butter mixture.
Mix lightly with a spoon. Pour in 2 tablespoons of cold water.
Continuing to knead the dough with your hands, add the remaining flour.
If the dough turns out to be steep and too crumbly, then add another 1-2 tablespoons of water.
The dough should be quite soft and pliable.
Grease the molds with butter/margarine and sprinkle with a little flour.
We pinch off small pieces of dough and distribute them among the molds, pressing them well against the walls and bottom.
Place the molds in the refrigerator for an hour. At this time, preheat the oven to 180 degrees.
Bake for 20 minutes until golden brown.
Prepare the custard: grind the yolks with granulated sugar, starch and vanillin.
Pour in a little milk and place on medium heat.
While constantly stirring, pour in the remaining milk and cook until boiling.
Remove from heat after boiling and cool.
Fill the shortbread baskets with cooled cream.
Decorate with fruits or berries. Place in the refrigerator for an hour before serving.

Sand tartlets with cream

Ingredients:

flour - 250 gr.
butter, softened - 150 gr.
powdered sugar - 200 gr.
egg yolks - 5 pcs.
a pinch of salt
zest of ½ lemon

For cream:

milk - 250 ml
sugar - 60 gr.
vanilla - ½ pod or 1 pinch of vanillin
egg yolks - 40 gr. (2 pcs.)
corn starch - 30 gr.
vegetable cream - 125 ml
natural cream, fat content more than 30% - 125 ml

For the jelly frosting (optional):

gelatin - 4 gr.
water - 125 ml
sugar - 2 tbsp.

For decoration:

strawberries - 11 pcs.
kiwi - 1 pc.
apricot 1 pc.
mint leaves - 22 pcs.

Cooking method:

Mix flour with powdered sugar and pour this mixture into a heap onto a work surface sprinkled with flour.
Make a hole in the center of the slide and add a pinch of salt, grated zest of ½ lemon and butter at room temperature. Read more:
Knead the butter with your hands, combining it with the rest of the ingredients until you obtain the consistency of fine bread crumbs. (*This procedure can also be performed using a blender.
In this case, simply mix all the ingredients together in a blender, while the oil should be cold).
Again make a well in the center of the mixture and add the egg yolks. Use your hands to knead a homogeneous plastic dough, but this must be done quickly! Otherwise the dough will be tough.
Form the resulting dough into a ball, wrap it in cling film and place it in the refrigerator for at least 1 hour.
In a small saucepan, mix milk, half the sugar (30 g) and vanilla (if using vanillin, add it at the very end of preparing the cream) and bring to a boil over moderate heat, stirring occasionally with a whisk.
Meanwhile, in a separate bowl, mix the remaining 30 grams. sugar, egg yolks and starch.
After the milk boils, reduce the heat to low, pour 1/3 of the milk into the egg mixture and stir with a whisk.
Constantly and intensively stirring, add the resulting mixture into the pan with the remaining milk.
When the mixture begins to thicken and turns into a homogeneous cream without lumps, remove the pan from the heat.
Transfer the finished custard to another bowl (to cool faster) and cover with cling film so that it adheres closely to the surface of the cream.
Let the cream cool slightly and place in the refrigerator until completely cooled.
Preheat the oven to 180º. Pinch off a piece of dough according to the size of your molds and distribute the dough with your hands along the bottom and walls of the mold.
Carefully press the dough with your fingers onto the surface of the mold, paying special attention to the sides, to form a thin, even layer of dough.
The maximum thickness of the dough should be no more than ½ cm. Simply clean off any excess dough with your hands.
We pierce the dough with a fork in several places so that the dough does not rise more than expected.
Place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are golden brown.
Leave the finished tartlets in the molds for 5 minutes, then remove them from the molds and transfer them to a wire rack to cool completely.
This jelly slows down the darkening of fruits and makes them more attractive.
It does not affect the taste in any way, so, in principle, you can do without it.
I use a professional jelly coating on agar agar.
But ordinary colorless cake jelly (for example, Dr. Oetker) is also perfect for these baskets.
If you have a tendency toward perfectionism, I recommend making this jelly yourself, especially since it won’t be difficult to do.
In a small saucepan, mix gelatin, water and sugar and bring to a boil.
After the jelly boils and becomes transparent, remove the pan from the heat and cool.
After the custard has cooled completely, proceed to the final stage:
Using a mixer, whip the vegetable cream into a stable cream (it is important not to beat it!).
As soon as a clear trace of the whisk begins to remain on the cream, carefully, in small portions, but quickly add the animal cream, continuing to whip.
I’ll be honest, it wasn’t the first time I learned how to mix custard with whipped cream so that the cream didn’t cut out.
Transfer the finished cream into a pastry bag and fill the cooled baskets.
Cut the fruit into small slices and place on the cream.
Using a brush, apply a little cooled jelly to the fruit.
All. Shortbread baskets with creamy custard are ready to eat.

Cuisine:Home
Type of dish: appetizer
Servings:6
40 min

Ingredients:

6 shortcrust pastry tartlets
1 pickled cucumber
1 large onion
100 g champignons
3-4 tbsp. spoons of mayonnaise
60 g cheese
salt, ground pepper

Preparation:

Prepare the ingredients for the filling. Peel the onion and rinse in cool water. Remove the “skirt” from the champignons and wipe the caps with a napkin. Finely chop the cucumber, onion and mushrooms (into cubes or cubes).

Heat vegetable oil in a frying pan, fry the onion and champignons over medium heat until soft.

The ingredients should be lightly golden, not charred, so be careful.

Place onions and mushrooms in a salad bowl, add cucumber, half of the finely grated cheese, and season with mayonnaise. Add a little salt and pepper to the filling and stir.

Line a baking sheet with paper. Divide the filling among the tartlets and sprinkle with the remaining cheese.

Bake a hot appetizer for 20 minutes at 180 degrees.

Serve immediately, before the dish has cooled. Bon appetit!

Tartlets with sprats

Ingredients:

300 g wheat flour
200 g butter
3 yolks
salt to taste

1 can of sprat
100 g cheese
1 tbsp. spoon of tomato paste
3 eggs
1 tbsp. spoon of flour
salt and black pepper to taste

Make the filling. Mash the sprats with a fork into a homogeneous mass. Add grated cheese, stir. Beat the whites into a thick foam. Grind the yolks with tomato paste, salt and pepper to taste. Add 1 tbsp. spoon of flour, carefully mix with whipped whites.

Prepare the dough. Chop cold butter with flour and salt, add eggs, mix. Place in the refrigerator for 30 minutes. Roll out into a thin layer, cut out circles using a cup, and place in tartlet molds. Bake at 180 degrees for 10 minutes.

Spread the sprat filling, filling the baskets 1/3 full. Bake until golden brown. Place the protein mixture on top and cook at 140 degrees until done (the soufflé should be slightly baked).

Tartlets with ham and cheese in the oven

Ingredients:

15 tartlets
150 g hard cheese
100 g ham
1 tomato
1 egg
5 tbsp. spoons of mayonnaise
1 teaspoon cumin seeds
hot ground pepper
finely chopped parsley

Cut the cheese, ham and tomato into small cubes. Beat the egg in a bowl, add mayonnaise, spices, mix. Combine with chopped ingredients. Place the filling into baskets and place on a baking sheet lined with parchment. Cook for 15 minutes at 180 degrees.

Tartlets with chicken and cheese in the oven

Ingredients:

300 g wheat flour
200 g butter
3 yolks
½ teaspoon salt

250 g boiled chicken
5-6 tomatoes
4 eggs
1 tbsp. spoon of finely chopped dill
ground black pepper and salt to taste

Prepare chopped shortbread dough. Sift the flour onto a cutting surface and add the cubed butter. Chop with a knife until fine crumbs are obtained. Add salt and yolks, mix the dough well. Roll out on a floured surface and cut out circles with a cup. Place in metal molds and place on a baking sheet. Cook the baskets at 180 degrees until the edges begin to brown.

Make the filling. Peel the tomatoes and remove seeds by scalding with boiling water. Cut the chicken and tomatoes into small cubes. Separate the yolks from the whites, grind with salt and pepper. Combine with chicken, tomatoes, chopped dill. Gently fold in the beaten egg whites in a separate bowl. Place the filling in the half-finished baskets and bake for another 15-20 minutes.

Hot tartlets with vegetables

Ingredients:

10-12 tartlets
300 g frozen vegetables (Mexican mix, for example)
1 teaspoon spicy tomato sauce
2 tbsp. spoons of mayonnaise
salt, finely chopped herbs to taste
50 g hard cheese

Fry the vegetables in vegetable oil until the liquid has completely evaporated. Add sauce, mayonnaise, grated cheese, season with salt, stir. Place the filling into baskets placed on a baking sheet lined with parchment paper. Bake for 15 minutes at 170 degrees.

Did you rate all the recipes for baked shortcrust pastry tartlets? Try making baskets of potatoes with chicken fillet and garlic sauce - lovers of savory dishes will surely love this unusual appetizer.