There are two main types of tartlets - sweet and savory, so the dough for tartlets can also be prepared in different ways.

Dough for tartlets

Compound:
Flour - 3 cups
Margarine - 200 g
Sour cream - 200 g

Chop the flour with margarine or butter with a knife until crumbly, add sour cream, knead, put in the refrigerator for an hour.
Shortbread tartlet dough

Compound:
Flour - 3 cups
Margarine or butter - 250 g
Sugar - 1 glass
Egg - 2-3 pieces

Grind the sugar with the eggs until foam forms and carefully add the softened margarine. Mix everything with flour and knead into a stiff dough. Place in a cool place for 30 minutes.

Unleavened tartlet dough

Compound:
Flour - 300 g
Butter - 200g
Egg yolks - 3 pieces.

Mix flour with softened butter, add yolks. Knead the dough, put it in a cool place for 30 minutes.

Sweet tartlet dough

Flour - 1.5 cups
Egg - 1 piece
Butter - 100g
Sugar - 2 tbsp. l.

Grind the egg with sugar, mix the flour with softened butter. Combine everything and knead the dough. Set aside for 30 minutes.

Sweet coffee tartlet dough

Compound:
Flour - 225 g
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 g
Egg yolk - 1

Mix flour and sugar, add finely chopped butter. Mix the yolk well with the coffee. Knead the dough and knead well for several minutes. Roll into a ball and wrap in cling film and put in a cool place for 20 minutes.

Curd tartlet dough

Compound:
Flour - 200 g
Margarine - 200 g
Cottage cheese (low-fat) - 200 g

Mix all ingredients, knead the dough.

Crumbled cheese tartlet dough

Compound:
Cheese - 100 g
Flour - 1 cup
Butter - 100 g
Egg - 1 piece

Grate the cheese, add softened butter, flour, add an egg or just the yolk if you need a denser dough. Knead the dough and put it in the refrigerator for 20 minutes. Apply a thin layer to tartlet molds.
You also need to know how to fill out tartlet molds correctly.
Most often this is done simply. The rolled out layer of dough is cut into circles using a glass or the same tartlet mold. Then the circle is placed on the bottom of the mold and pressed lightly. Then distribute the edges so that they repeat the pattern of the side of the tartlet mold.
You can divide the dough into small balls, which are then placed in a mold, and then distributed over the bottom and sides of the mold.

If the dough is too thin, then try this trick. Roll out the dough, then slightly stick the edge of the layer to the rolling pin and wrap it around. Place the tartlet pans as close to each other as possible. Bring the dough to the molds on a rolling pin and begin to roll it out so that it covers the top of the molds. Now roll the dough with a rolling pin so that the edges of the molds press the circles you need into the layer. Place them carefully into tartlet tins.

Tartlets are usually baked at a temperature of 180-240 degrees, depending on the dough, size and filling. You can put the filling right away, or you can put it in a ready-made tartlet. If you bake the tartlets separately, take note of one trick that will help avoid burning.

Experienced housewives, in order to prevent the tartlet from burning, most often fill the bottom with cereal or dry beans, after placing the workpiece in a tartlet mold. After the tartlet is ready and removed from the oven, the cereal or beans are poured out.
You can also cover the bottom of the workpiece with parchment.
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The art of preparing delicious dishes does not end with the fact that you have correctly introduced all the ingredients, followed all the instructions during the cooking process, added all the spices correctly and added your own touch to the process, based on the taste needs of your loved ones, family and guests. Tasty dish It can become even tastier if you learn how to properly present your masterpiece, decorate it beautifully, serve it appropriately to the table, so that the taste of your creation goes beautifully with the dishes that you served before, or will serve later. Well, what if you decided, for example, to serve only one dish into which you poured your whole soul? Here, too, its presentation to the table plays an important role.

World culinary experts have developed several interesting ideas, which will make any of your dishes even more interesting. One of these culinary creations is called a tartlet. You've probably heard more than once that all decorations on the table should be edible. Indeed, it is not very pleasant to watch such a picture when your guests begin to take away this or that decoration on their plate, knowing full well that they cannot eat it. Or even worse - you presented, for example beautiful dish decorated with artificial decoration, and your guests misunderstood your idea and decided to present it to their mouths. Your response to such a movement will be unambiguous: “This cannot be eaten, it is only for decoration.” Naturally, you yourself feel unpleasant, especially since your guests will find themselves in an uncomfortable situation. To avoid this, today we will learn how to prepare tartlets that not only look beautiful on the table, but will also decorate your dish and highlight its taste. For tartlets, you can prepare any filling at your discretion, the main thing is that it is not liquid and does not soften the dough of your tartlets. Tartlets made from hard cheese are original. When you already learn how to bake tartlets well, I recommend that you add chopped herbs when kneading the dough. In this case, the taste of your products will be even more piquant and refined.

Recipe 1. Dough for tartlets

Required ingredients:

- margarine or butter - 200 g;

- wheat flour - 2 cups;

– eggs – 2 pcs. or egg yolks 4 pcs.;

- and salt.

Cooking method:

If you need tartlets white, then we recommend using whole eggs. For yellow tartlets, it is better to use only yolks. So, from all the ingredients we will knead the dough, which is very similar to the dough for dumplings. Roll the dough into a “bun”, cover it with baking paper and put it in the refrigerator for half an hour. While the dough is resting, prepare metal tartlet molds. Lubricate them with oil Special attention Give it some corrugation so that later the tartlets don’t stick and break. Sprinkle with flour. Roll out the tartlet dough to a thickness of at least 0.5 cm and cut out circles the size of your molds. You can cut it into squares and place it on top of the mold. Roll with a rolling pin and the dough will take shape on its own, leaving the excess on the table. (just like we make dumplings at the dumpling maker). Use your finger to smooth out the dough in the pans. Sprinkle some dry peas or beans on the bottom of future tartlets so that the dough does not rise during baking, and bake for 20 minutes at 200 degrees.

Recipe 2. Tartlets with fish filling

Ingredients: tartlets prepared according to recipe No. 1.

Now all that remains is to prepare the filling. To do this, prepare any fillet sea ​​fish, Korean carrots semi-hot, onion, garlic, mayonnaise and lemon.

Cooking method:

Let's put the fish in salted water, add fish spices, be sure to add 3 large slices of lemon, which will successfully remove the smell.

Remove the skin from the finished fish and cut it into small pieces. Fry the onion in oil and add it to the carrots. Pass a few cloves of garlic through the garlic press. Let's add a little to the fish lemon juice, garlic and mayonnaise. Mix and fill ready-made tartlets. Decorate the top with a mesh of mayonnaise and a slice of lemon.

Recipe 3. Tartlets with cheese

An excellent option for a “Swiss table”.

Required ingredients:

– flour – 100 g;

— butter – 4 tbsp;

- salt, cold water - 2 tbsp;

- yolk - 1 pc.

For the salad:

– cream – 300 g;

— egg – 1 pc.;

— egg yolks – 3 pcs.;

— Feta cheese – 120 g;

- olives, rosemary, pepper and salt.

Cooking method:

Turn on the oven at 200 degrees. Let's prepare the molds. Sift the flour twice and add butter and a little salt. Knead the dough with your hands and roll into a ball. Cover with a towel and let it sit in the refrigerator for half an hour. Then we roll out the dough and handle it in the same way as we described above. This dough should give you 12 beautiful tartlets. Bake in the oven for 15 minutes, just don’t forget to prick the dough and put beans on the bottom.

The tartlets are baked, and we will prepare the filling. In a cup, mix the egg yolks with the egg, pour in the cream and beat with a mixer.

Feta cheese cut into cubes. Place the cheese among the tartlets and fill with the resulting mixture. Place sliced ​​olives on top and sprinkle with rosemary. Let's put the tartlets back in the oven for 15 minutes, and we can serve.

Recipe 4. Tartlets with caviar

Let's prepare the tartlets first. Take the tartlet dough recipe from the first recipe.

For filling:

– red caviar – 150 g;

– shrimp – 400 g;

— eggs – 6 pcs.;

— champignons – 200 g;

— mayonnaise – 200 g;

— vegetable oil 1.5-2 tbsp.

Cooking method:

Wash the champignons and cut them into small pieces. Fry the mushrooms in vegetable oil for about 10 minutes over low heat. In a separate pan we need to boil the eggs (10 minutes after boiling) and immediately transfer them to cold water. Peel and grate. Boil water and immerse shrimp in it for 2 minutes. Immediately drain the water and cool the shrimp. Peel, remove the central vein and cut them into small pieces. Place all prepared products in one bowl, add salt and pepper to taste, add mayonnaise and mix. The filling for your tartlets is ready. All that remains is to fill them and decorate them with red caviar.

Recipe 5. Tartlets with mushrooms

Required ingredients:

— champignons – 500 g;

– cheese – 100 g;

- onions - 2 pcs.;

- ground black pepper and salt, vegetable oil.

Cooking method:

Peel the prepared mushrooms, wash them well and dry. Then peel the onion and cut into small pieces. Cut the champignons in half and cut into slices. Place chopped onion in a frying pan and when it becomes transparent, add a little salt and add mushrooms. Stirring, cook the mushrooms and onions until cooked - about 20 minutes. Pepper the mushrooms and add salt if necessary. But, attention! If you use salty cheese, then this is worth taking into account - do not oversalt! Grate the cheese on a fine grater. Set aside 1 tbsp. cheese - we will need it for decoration. When the mushrooms have cooled, mix it with the cheese and fill your shortbread tartlets. Sprinkle grated cheese on top of each filled tartlet.

A great addition to these tartlets is green crispy lettuce and marinated olives!

Recipe 6. Chicken tartlets

Let's learn to cook cheese tartlets. Let's prepare: hard cheese– 300 g and starch – 2 tbsp.

Cooking method:

Grate the cheese on a fine grater, add starch to it and mix. Heat a frying pan with a thick bottom. Place a tablespoon cheese mass into the pan and cover with a lid. We want the following result - the cheese should brown a little at the bottom, but just melt on top. Bye cheese pancakes getting ready, let's prepare a glass - turn it upside down. Open the lid, and if the result is already obvious, quickly lift the cheese pancake with a spatula and turn it over with the melted side towards the bottom of the glass. Press the edges with your fingers cheese pancake to form a beautiful tartlet. When the cheese has cooled a little, remove it from the glass. Continue baking all the remaining portions.

Now let's get to the filling:

— chicken fillet– 250 g;

— champignons – 300 g;

- mayonnaise;

- greenery; pepper and salt, cheese tartlets – 20 pcs.

Carefully cut the chicken fillet into small pieces. Grease the bottom of the frying pan with oil and fry the meat in it. The frying process should last 10-15 minutes. During this time, we finely chop the onion, and when the meat is already cooked, add the onion, cover the frying pan with a lid and continue the process.

Wash the mushrooms, dry them and cut them into small pieces. Add to the chicken and onions, mix and continue cooking under the lid until the mushrooms absorb all the liquid that they release. Season with salt and black ground pepper, mix. To taste, you can add a little to the chicken and mushroom filling fragrant greens. When the mixture has cooled a little, fill the prepared cheese tartlets, pour sour cream or mayonnaise on top, garnish with green parsley leaves and serve.

Recipe 7. Julienne in tartlets

Puff pastry tartlets are ideal for this dish. To do this, you can buy ready-made yeast puff pastry, defrost it and bake it in the usual way in molds.

For the julienne we will prepare:

— champignons – 8 pcs.;

– cheese – 50 g;

- sour cream - 100 g;

— onion – 0.5 pcs.;

- a pinch provencal herbs, salt and vegetable oil.

I think that many of you know that julienne, translated from French, is a way of cutting vegetables into strips. First, let's prepare the ingredients. Chop the onion. Wash the champignons, dry them and cut into strips. Pour a little vegetable oil into the frying pan and add chopped onion. After 2 minutes, add champignon straws and mix. Add spices, cover with a lid and cook the mushrooms until tender. Finally, add salt. Now add sour cream to the mushrooms and mix again. Place the finished tartlets on a baking sheet, fill with filling, sprinkle grated cheese on top and place them in the oven at 200*C for 5 minutes. Garnish the finished julienne tartlets with a sprig of rosemary and serve immediately hot.

Recipe 8. Pizza in tartlets

You think that pizza can only be served in our usual way. But no - original pizza in tartlets in our recipe.

Required ingredients:

— butter – 50 g;

– flour – 250 g;

- sour cream - 100 g;

— smoked sausage– 200 g;

— cherry tomatoes – 3 pcs.;

- thick tomato paste– 3 tbsp;

— hard cheese – 100 g;

- parsley.

Cooking method:

First, prepare the dough for the tartlets. Knead a soft and elastic dough from sour cream, flour and butter. Be sure to add salt to the dough, otherwise your pizza will lose its taste. Ready dough put it in the refrigerator for 30 minutes, then roll it out into a layer and cut out circles according to the shape of your molds. Grease the molds with oil and place the dough. Press it with your fingers and place a few beans on the bottom. Bake the pizza tartlets for 15 minutes at 1802 degrees. During this time, they should not brown, but remain white.

We select the dough from the molds and grease each of them thick tomato.

We cut the sausage into rings, as we usually do for pizza. Place them on tomato paste. Sprinkle grated cheese on top of the sausage. Cut the cherry into circles and place them on top of the cheese. Place your already filled tartlets again on a baking sheet and bake in the oven for 10 minutes until done.

Decorate the finished pizza tartlets with herbs and serve.

It is not only tasty, but also original.

In exactly the same way, you can prepare pizza with any other topping at your discretion.

— When preparing the filling for tartlets, pay attention to its consistency. The filling should be tender and thick.

— When preparing dough for tartlets, you can use any spices and herbs that will give the baskets an original appearance and emphasize the taste of their filling.

— Tartlets are an ideal solution when decorating a “Swiss table” at buffets. If you decide to serve tartlets at a picnic, we recommend not filling them at home. It’s better to bring the fillings to the picnic in separate containers, and fill the tartlets on the spot and leave them to soak for 10 minutes. After that, you can serve them to your guests.

— Be sure to decorate each tartlet on top with cheese, herbs, caviar, cherry tomatoes, etc.

And see on your menu only elegant snacks and healthy desserts. It's time to remember about tartlets: they can become great breakfast, a light lunch or dinner, and they are also convenient to take with you to work or on a picnic. About the most delicious fillings, as well as how to bake the bases for tartlets yourself - you will learn from the article.

France is considered to be the birthplace of tartlets. But there is an assumption that their history began in ancient Rome, when tartlets were intended for beautiful presentation side dish or pieces of food. Today this dish is especially popular at buffets and parties. The reason is the beauty, hygiene of the snack and the variety of its recipes: tartlets can be hot and cold, simple and complex, sweet and salty. Even novice housewives can fantasize in the company of tartlets.

Dough for tartlets

The easiest way, of course, is to buy ready-made tartlet bases in the store - they come in the form of baskets, spoons, etc. You may be lucky: sometimes you come across quite edible specimens. But it’s better not to take risks, but to bake the tartlets yourself - it won’t take that much time. Classic base tartlets are made from shortcrust pastry. But it is quite possible to make puff tartlets from sour cream, curd or cheese dough. But first, we suggest you take note basic recipe shortcrust pastry.

Recipe. Dough for tartlets

Ingredients: 1 glass of flour, 100 g or butter, 1 egg yolk, 1-2 tablespoons of water, a pinch of salt.

Preparation. Mix salt with flour, beat the yolk and chop the butter. Combine the ingredients and knead the dough, adding water little by little. Be sure to put the dough in the refrigerator for half an hour. Roll out the chilled dough into a layer no more than 3 mm thick. Place the tartlet tins next to each other, cover with a layer of dough and press down with a rolling pin, then remove any excess dough. Leave the tartlet molds in the refrigerator for another half hour. Before baking, prick the dough with a fork in several places. Bake at 200-220 degrees for 15-20 minutes. Fill the finished tartlets with delicious filling.

Adviсe. To prevent the tartlet dough from swelling in the molds, you can place beans or peas on the bottom of the molds. The finished warm tartlet base can be lightly brushed with beaten egg - it will fill all possible “pores” on the surface of the dough and prevent the filling from seeping through, and also keep the base crispy. For sweet tartlets, you can add a little sugar or powdered sugar. The finished dough can be stored in the refrigerator for 2-3 days.

Snacks in tartlets

Snack tartlets with simple fillings - various salads and pates. Just fill it with your favorite Olivier or liver pate sand bases- and the appetizer is ready.

In other, “complicated” cases, the tartlet base is baked along with the filling. Such tartlets often turn out to be quite filling and can easily serve as a second course. Sometimes you don’t even need to make dough to prepare them - the basis can be, for example, potatoes grated on a medium grater.

Recipe. Potato tartlets with chicken fillet

Ingredients: 800 g chicken fillet, 6-8 large potatoes, 200 g mayonnaise, 3 cloves garlic, 100-200 g cheese, salt, green onions.

Preparation. Cut the fillet into medium-sized cubes. Pour water (about a glass) into the pan, add mayonnaise and chicken fillet, add salt. Simmer covered until tender, add chopped garlic. Grate the peeled potatoes and add salt. Grease the molds sunflower oil. Distribute grated mixture into molds raw potatoes so that you get baskets. Place the filling in the center and bake for 20-25 minutes in the oven at 240 degrees. Grate the cheese onto fine grater, chop green onions, mix cheese and onions. After 20-25 minutes, remove the tartlets and sprinkle them with cheese and onions. Place back in the oven for 5-10 minutes.

Recipe. Tartlets with salmon and cheese

Ingredients: 300 g of ready-made puff pastry, 250 g of fresh or lightly salted salmon, 200 g of creamy processed cheese, 100 g of 1 egg, 50 g of green onions, salt, spices.

Preparation. Coarsely chop the walnuts, first set 8 halves aside. Finely chop the fish and herbs, add processed cheese(crush or grate). Mix everything, add salt and pepper. Roll out the dough. Cut out 8 large and 8 small (for the lid) circles. Place large circles into baking pans, distribute among the pans, and fill with filling. Cover the filling with small circles and pinch the edges. Draw a light mesh pattern on the lids with a knife, brush with beaten egg, decorate the center with half walnut and bake for 20-25 minutes in an oven preheated to 180 degrees.

Sweet tartlets

Plain dessert tartlets filled with fresh or canned fruit and berries, will become a real decoration of the table; both adults and children will enjoy them with pleasure. You can decorate the tartlets with caramel, whipped cream, chocolate chips, nuts.

Beautiful presentation holiday salads will be provided if you put them in tartlets. In this recipe we will tell you how to make tartlets at home, with photos of the step-by-step process.
The recipe for salted shortcrust pastry for tartlets is clear and simple. The recipe ingredients will yield about 180 g raw dough, if you need large quantity, then increase the number of products proportionally. In such a tasty and beautiful “dish” an appetizer with salmon or with red fish and cottage cheese .
It will take 1 hour to prepare the tartlets. From these ingredients you will get 4 tartlets (tin size 10 centimeters).
Ingredients:
- flour – 100 g
- cream margarine– 45 g
- butter – 20 g
- egg (yolk) – 1 pc.
- salt – 2-3 g

Preparation

Measure out the required amount of flour, sift it, add salt. Sifting is not necessary to saturate the flour with oxygen, as is the case with yeast dough. Sometimes there are unnecessary inclusions in the flour, sometimes the flour cakes, so you need to shake it a little.



Add cold creamy margarine and a small piece of cold butter, it will give the baked goods a creamy aroma. Grind margarine and butter with flour until large crumbs form. You can grind the ingredients into crumbs with your hands, or you can use a regular potato masher.



Add raw yolk large chicken egg. Mix the dough until it comes together. You cannot knead the shortbread dough for a long time, as the tartlets will not be crumbly.



The ingredients indicated in the recipe yield 180 g of shortcrust pastry, this amount is enough for 4-5 large tartlets or 8-10 small ones. Place the finished dough in a cool place for about 15 minutes.



Sprinkle the board with flour. Roll out the cooled dough into a layer 3-4 mm thick. Cut into squares that are slightly larger in size than the baking pan. Place the sheet of dough into the mold, press it firmly with your hand, and cut off the excess with a knife.
Place the forms filled with dough in the refrigerator, and in the meantime turn on the oven to heat up to 170 degrees Celsius.







Sprinkle peas or beans on the foil (rice, buckwheat, barley are suitable) so that the tartlets retain their basket shape.
Place the molds in the oven and bake for 20-25 minutes. Then we take it out, cool it, and remove the peas.

There are many baked goods that savvy chefs turn into the most delicious snacks. Variety of sandwiches, canapes, custard profiteroles. They are definitely on the menu festive feasts, buffets and buffets. But among the culinary diversity, a variety of tartlets always remain unrivaled. Many housewives do not know how to make tartlets and are afraid of this miracle dish.

First of all, it looks beautiful. Secondly, the baked goods are filled with both simple fillings and expensive delicacies. What Russian New Year without a basket of caviar? Although flour forms were invented in France, the name means “Small Cake”. The cake is sweet, salty, fresh, airy, vegetable.

Tartlets are prepared from shortbread, puff pastry or unleavened dough, on sour cream and kefir. Using their imagination, masters are able to create the basis for snacks from cottage cheese, cheese, even boiled rice, which can be fashioned into a basket. There are complex products when the filling is baked along with the dough at the same time.

Making tartlets is actually quite easy. Cakes are baked in the same way, shortbread. It usually contains 4 ingredients: butter, wheat flour, sour cream and salt. Depending on the recipe and the author's highlights, the chef changes the composition.

Freeze the butter briquette before use. It will have to be rubbed, so it needs hardness. Using your hands, knead the butter shavings with the flour and dairy product until an elastic lump forms. Let the dough rest in the cold for half an hour.

Tartlets are baked in muffin tins, either metal or silicone. Do not lubricate them additionally butter dough won't stick.

Roll into a ball, place it on the bottom of the mold and spread it not too thinly around the edges. The shell should evenly fill all walls. Determine the height of the tartlets by eye. If you fill the form to the brim, there will be tall products. They do not look aesthetically pleasing and are inconvenient to eat.

Pierce the bottom of the tartlets with a fork or toothpick. Fill the dough with peas, beans, press with whatever you like. With its weight, the cereal will prevent the dough from rising and even baskets with emptiness inside will be baked.

Baking temperature – 190 degrees. Shortbread dough It takes a little over half an hour to prepare, the puff pastry takes even less. When you remove the baked goods from the oven, cool and pour in the peas. And put filling in empty baskets.

You can even make this simple dish cheaper by replacing heavy cream with margarine. The baskets will turn out no worse, except maybe creamy pleasant taste won't be as bright. But for tartlets with a rustic mixture - pickles, herring, forest mushrooms will do just fine.

You need snow-white tartlets - pour in whole beaten eggs, the yolks alone in the dough will give the dough summer shades.

It’s good if you immediately pour chopped green herbs into the dough when kneading. It won't be bland. Tartlets can be stored for some time, so as not to bother with the dough each time, bake more. A few more days after the celebration you can take them out, stuff them and continue the celebration of taste.

If you don’t have special utensils on hand, you can make puff pastry tartlets without molds. You need two glasses, a wider one and a narrower one. Click on puff pastry first small, then with a large diameter. As a result, we got a circle and a ring. Brush the edges of the geometric shapes with egg wash, glue them into a basket by hand and put them in the refrigerator until the shape hardens. Or make corrugated sides, it’s easy, then glue them to the bottom. And after that, immediately into a preheated oven. It may not turn out completely even, but it will be a basket.

If you are lazy and don’t have time for creative feats, vol-au-vents of any shape are made from puff pastry, the main thing is that there is space inside, where will he go spoon of salad. The unevenness of baking can be played up with other products.

Another salvation for housewives is foil. This material can be molded into any shape, filled with dough and baked. We bend the sheets in several layers, form an oval, a bowl, a square, a triangle, whatever you like. Who said that tartlets have to be in the form of baskets? Add originality, come up with your own shape. The main thing is that the edges are smooth, otherwise the product will be uneven.

Minimalism in size is not always appropriate. Small baskets are good for buffets, outdoor weddings, when you need to serve a “quick” snack. And during the feast, feed your guests well. You can bake large baskets that will include standard portion salad It's delicious and the presentation is original.

Brown bread can also be a tartlet. We take any type of rye. Grind with a meat grinder or blender into crumbs. For originality, sprinkle with nuts. Mix the dough using an egg and a piece of butter. The liquid mass fills the silicone pan evenly and is set to bake. It will take very little time, because the bread is already finished product. As soon as the baskets set, take them out, cool, and fill.

There is a way out, even if the flour runs out. Three raw potatoes like pancakes. Salt, pepper, add seasonings so that the preparation does not taste bland. We line the edges of the bowl-shaped dish and bake it like that. Mini potato tartlets are great for filling with fish; even herring fillets or minced meat will come in handy.

A separate topic is the fillings. A piece of dough can be turned into a real work of art by adding just a leaf of lettuce for brightness, a piece of fish for taste and adding sauce. Or salad, pate, jam, cream, sauce can fill the dish. Sand and puff pastry goes great with sweet, salty and peppery foods.

But be careful with wet fillings. If you plan to make tartlets with creams, you need to add jelly to them, or drain them of liquid, otherwise the dough will become soggy. Fillings that are too liquid, richly soaked in sauces, or stewed are dangerous. The floury bottom will become soggy and stop crunching. The tartlets, of course, can be strengthened a little by brushing them with the egg mixture while still warm. A piece of butter placed under the filling, at the very bottom of the snack, will also retain moisture. If you really want to decorate the dessert with canned and soaked fruits, put them in the basket right before serving and eat right away.

Chefs only advise learning how to finely chop food. Large pieces will not fit into small baskets, will fall out, the effect of delicate combination will not work.

Crab sticks filling

This is just an example where the composition needs to be crushed heavily. The soft pink crab mass does not tolerate pieces.

• Chicken eggs – 4 pcs
• Packaging of crab sticks – 200 g
• Cheese – 200 g
• Pickled cucumber
• Garlic clove
• Mayonnaise
• Salt and ground pepper

Cooking method

Products must be prepared before use. We peel the garlic, unwrap the fish product, cook the eggs, and grate the cheese.

Grind the sticks into squares, also cut the eggs and cucumber.

Dressing for tartlets with crab sticks made on the basis of mayonnaise. We put seasonings and a spicy clove passed through a garlic press into it.

Mix the filling with the sauce and place in the prepared pans.

Tartlets with crab sticks and pretty cheese economical dish, but the taste is decent holiday menu. Spices and heat can be easily removed if children eat. Just leave the mixture neutral crab meat and egg shavings.

Crab sticks are a unique ingredient. There are a great variety of recipes and fillings with it. The pickled cucumber in our composition can easily be replaced with fresh one. Boiled eggs plus delicious filling will make an appetizer with crab sticks your favorite dish.

Sandwiches with tomatoes are no less tasty. They need to be cut into squares, seasoned with garlic, some even add canned corn. By the same principle as in the well-known salad. Dill will play an important taste role here.

For seafood lovers, of course, the first delicacy is shrimp. Everything is simple with them. Several pieces are boiled. Don't forget lettuce leaves for decoration. The baskets are filled with cream base, butter, cheese, pasta. Place an avocado strip in the middle. On top, without sparing, we lay out the shellfish. Add a slice of lemon. Try to give up this pleasure!

A dressing sauce is prepared for any seafood, in particular shrimp. This is a mixture of ketchup, mayonnaise, Worcestershire sauce and oil drops. He is also good at pure form, and when baking.

Tartlets with caviar and cream cheese

We are used to caviar with butter. The taste is very similar, only there are fewer calories in our tartlets. The cheese is softer, not so fatty and has the best taste demanding gourmets. Another tip: tartlets with expensive products are a luxury. Therefore, they should be made as a delicacy, small, as they say, bite once or twice. Choose mini molds.

• 10 flour molds
• 80 g red caviar
• Half a fresh cucumber
• Cream cheese – 100 g
• Sprig of greenery

The cheesy creamy flavor sets off the caviar flavor, so these two products combine perfectly.

Add a spoonful of pasty dairy product to the baked goods.

Cucumbers should not be cut into strips; there is a risk that the squeezed juice will get wet flour base. It is better to cut off half a circle and beautifully place this slice on the cheese pasta.

The top layer is a small mound of caviar. Any green leaf herbs decorate the appetizer.

There are several types of fillings with caviar. Let’s complicate the task and add the following ingredients to the minced meat: shrimp, champignons and grated whites with yolks. With cheese or mayonnaise sauce mix the minced meat. Lay out and decorate with red grain and parsley leaves.

You don't need any culinary knowledge to make this simple yet delicious appetizer. There are many options on how to modify it. Tartlets with crab sticks are a simpler and cheaper analogue. If you haven't found a good one cream cheese, you can make tartlets with caviar and curd cheese.

Curd cheese, by the way, is on its own good filling. It pairs with both sweet and savory bases. Add some crushed garlic, mayonnaise, herbs and... tartlets with curd cheese are ready.

Or bake in the oven with cheese. Hot tartlets require cheese durum varieties, which melts, becomes viscous and gives a characteristic creamy taste and smell.

If you add an egg to the filling, of course, we are not talking about baking. This cold appetizer, most often with garlic sauce. But she has her own twist. Finely chopped eggs leave a delicate aftertaste. The simplest product, but sometimes it saves the whole dish.

If you dilute the cheese with champignons, you will get a hot appetizer. Puff and sand molds Fill with the cheese and mushroom mixture and put on heat until the filling browns a little. We carefully monitor the tartlets with mushrooms; repeated temperature tests can dry them out.

Classics of the genre - products with cream cheese and salmon. This is one of my favorite fillings, along with caviar. It's simple: milk product Mixed with dill, place down, place a slice of salmon on top. It can be replaced with any other red fish, for example, it is affordable and cheaper to buy salmon.

Tartlets with red fish

Or holiday tartlets. Seafood is invariably on the menu for celebrations. It is not simple fish slices, today chefs gain the trust of customers precisely by the presentation, form and variety of dishes. Tartlets will help here. Most often, the choice of ingredients consists of the following combination: tartlets with salmon and cream cheese. Probably, according to most, the most successful combination.

• A dozen pre-baked baskets
• Cream (curd) cheese – 100 g
• Lightly salted salmon, trout, chum salmon, salmon (to choose from)
• Fresh cucumber
• Sprig of dill
• Mayonnaise

This recipe changes the layout of the ingredients. First of all, put it in the basket fish fillet. This time we cut the cucumber into cubes and place them along the edges of the basket. Cover the top like a hat with a mixture of cheese, mayonnaise and chopped herbs. The remaining strips of fish can be rolled into a rosette and carefully inserted into the cheese mixture in the center. Tartlets with salmon and cheese will decorate any social event.

Potatoes go well with fish, so potato tartlets are also acceptable in this recipe. Grind the raw root vegetable into a pulp and bake until firm. And then follow the recipe. Apply a little cheese paste, a piece of salmon or trout, can be elegantly decorated with salmon caviar.

Smoked salmon is also a common product in preparing fillings. We need creamy or cottage cheese, smoked fillet red fish, dill, garlic, meaty Bell pepper. All that remains is to cut it beautifully and place it on a layer of soft cheese. It is better to cut the salmon into thin slices so that its taste is not lost.

If financial opportunity allows, use salmon and caviar together. Combine chopped fish with grated egg, boil some shrimp, crush a clove of garlic and add a spoonful of caviar. Gourmet dish seafood that we so rarely eat is ready. There is no need to bake such snacks; they taste best raw. A branch of parsley and dill is definitely important in such combinations.

Tartlets with smoked chicken

There is such a variety of chicken tartlets that you can turn each recipe into a new dish by changing just one ingredient. The main thing is that meat snacks satisfying and chicken goes well with vegetables, cheeses, mushrooms and sauces.

• 6 tartlets
• Red bell pepper
• Smoked chicken leg
• 1 carrot
• clove of garlic
• Vegetable oil, mayonnaise, herbs

Step-by-step preparation

The ingredients you will need are as follows: cut the chicken meat into cubes, coarsely grate the carrots, cut the sweet pepper into strips. Grind or crush the garlic, chop the dill or parsley.

Saute the vegetables a little in hot oil. When roasted, garlic juice gives flavor to all foods.

All that remains is to mix the warm part of the filling with the chicken and pour in mayonnaise. A kind of salad is laid out in molds.

Tartlets with ham and cheese

• 12 baskets
• 100 grams of ham
• 100 grams of cheese
• 120 grams of sour cream

Grind the two main products as you like. It would be ideal to take grated cheese and diced ham.

Immediately place the minced cheese and meat into sand molds. And pour sauce on top. We prepare it like this: beat sour cream with egg and salt.

With this filling, the tartlets need to be baked to create a tender egg-cheese, sticky core. Keep the tartlets in the oven for no more than 15 minutes at 180 degrees.

The appetizer is served warm.

Based on this recipe, housewives make a simplified dish - mini pizzas. Elastic dough easily made from flour, sour cream and butter soft piece. Place it in the oven raw, along with the filling. Any filling, in our case we’ll do this: smoked sausage or ham, cherry tomatoes, tomato paste with a spoon in it, a hard piece of cheese. Lubricate the bottom of the tartlets with ketchup, like on pizza. Sprinkle the sausage strips with a second layer. We will secure the base with cheese. Place in a hot oven for 20-30 minutes. And we put the cherry halves at the end so that they do not release juice when heated. Small pizzas are good for everyday tea drinking and get-togethers with friends.

Tartlets with pineapple and chicken

A dish for gourmets, those who love unusual combination sweet and salty with spices.

• 15 baked goods
• 3 chicken eggs
• Chicken fillet - 300 g
• Can of canned pineapple
• Cheese – 150 g
• Garlic, mayonnaise, parsley, salt
• Walnut – 50 g

The meat must be cooked in advance. Half an hour is enough for it to remain a little juicy and cooked. We cut the fillet into small fibers.

Eggs are also needed boiled. We chop them into squares, cutting pieces of fruit in the same way. Grind the cheese on a fine grater.

Combine all products in a common cup and mix with chopped parsley. Crumble the nut pulp for piquancy. Add to the mixture garlic taste, and mayonnaise will add juiciness. It can also be replaced with low-calorie analogues.

If you don’t take the tartlets into account, it turns out delicious on its own. meat salad. But we serve it in dough baskets. This will make it more satisfying and the design much more original.

Tartlets with chicken and mushrooms

• Tartlets – 10 pieces
• Half a kilo of chicken
• Mushrooms – 300 grams
• 3 eggs
• Bulb
• Mayonnaise

Shred the boiled chicken fillet. Boiled eggs can be grated. Saute the mushrooms with onion cubes. Combine all the main ingredients and season with sauce. If you like it spicy, sprinkle with pepper and garlic.

We lay out the workpiece in portions in flour products, let soak and serve.

It can be done differently. Fry the champignons with chicken breast. It's less dietary dish, but aromatic. When frying, the meat is soaked in mushroom and onion juice. Cheese cap When baking, it should rise to form a cheese crust. Of course, you only want to complicate the recipe on occasion, but the result will exceed expectations.

For variety, try making closed tartlets with mushrooms and chicken. Prepare the shortbread dough, use a glass to cut out circles for the molds. And immediately the duplicate shapes are slightly wider in diameter, this is our lid. We put the filling on top and close it with another flour plastic sheet, sealing the edges like dumplings. Here it’s good to use your imagination and decorate each snack portion in a pattern. The shortbread cakes look rich and crazy juicy filling inside. A kind of roast in dough. It is also served in an original way, along with broth, as a hot dish. Or turn the meal into a delicious tea party with a gourmet treat.

Tartlets with chicken and tomatoes

This is an example of a complex casserole where the dough is baked along with the filling. Tartlets with chicken and tomatoes can be served not as a salad, but as a hot main course. Change the proportions, take larger forms, and the portion will increase to an independent lunch option.

• Wheat flour – 300 g
• A stick of butter
• 7 eggs
• Boiled chicken – 250 g
• 5 tomatoes
• Dill and salt

The tartlets for this recipe will be sunny yellow and will definitely lift your spirits, especially in the cold season.

Knead the dough using butter chips and flour, knead the crumbs with your hands, gluing them into a lump. Add 3 to the mixture egg yolks and finally knead.

We prepare the filling by processing the tomatoes. Peeling the fruit is easy if you pour boiling water over the vegetables. Shred the pulp into strips.

Grind chicken meat into fibers.

To add juiciness and hold the filling together, pour in the remaining beaten eggs, add spices and sprinkle with dill.

We do not fill the baskets with our minced meat to the top, especially without a slide, otherwise the whole look will be ruined. Place the tartlets in a hot oven and keep there for 30 minutes until they form golden crust. The dough should also be ready during this time.

With melted cheese and paprika

In the refrigerator, even during times of lack of money, you can find the entire composition of this recipe. Cheap, unusual and satisfying.

• A couple of bell peppers
• Processed cheese (such as “Druzhba”) - 2 pieces
• Garlic clove
• Ground pepper and mayonnaise

Before grating the cheese, freeze it until it is hard. This makes it easier to chop. We usually chop peppers. Press the garlic directly into the cheese-pepper mixture and stir. Mayonnaise will add juiciness to the composition.

Fill the baked molds with the filling and serve directly raw. For lovers of hot snacks, this combination of ingredients can also be baked. You will get dietary mini casseroles.

Tartlets with mushrooms and cheese

• 10 tartlets
• Mushrooms – 300 g
• Cheese – 300 g
• 2 onions
• Mayonnaise
• Garlic – 2 cloves

Preparation

Which mushrooms to choose? Any that are subjected to heat treatment are not pickled. Honey mushrooms are too harsh for our recipe. Traditional soft champignons, oyster mushrooms, White mushroom good.

First, fry the mushrooms and onions until lightly browned. Drain excess liquid, if there is one, dry it.

The filling will be mixed mayonnaise with grated cheese and garlic.

We put the fried part of the filling into the molds first. Pour garlic sauce on top.

Keep the dish in the oven until the cheese melts and becomes sticky. Do not overdry the flour base of the snack; ready-made tartlets can turn into crackers. The combination is classic, but always popular and loved.

More interesting option hot snack- with julienne. But making it more difficult. We take champignons, sour cream, cheese, onions, a pinch of Provençal herbs. First, fry the vegetable with mushrooms on butter. It is better to cut into strips. Simmer until done under the lid. Mix the mushroom base with thick sour cream, put into portions. Sprinkle each with cheese shavings. Preheat the oven strongly, at least 200 degrees. Bake in this form for a few minutes until the cheese melts. A sprig of rosemary will add an interesting aroma. But juliennes are usually very juicy; you should not overdo it with sour cream. To turn the liquid into a thick filling, sprinkle a pinch of flour, it will prevent the juice from spoiling the dough.

Julienne goes to tartlets different types. With seafood, chicken, lean and vegetable.

Marinated and salted mushrooms can also become excellent filling, rather for raw tartlets. Snack for strong drinks, based on salads " Mushroom glade", "Delight" with Korean carrots, ham and mushrooms - all this is an excellent filling for baked goods.

Tartlets with cod liver and cucumber

Fish snacks are usually made on a bread basis, in the form of sandwiches. In tartlets, the long-familiar taste will be refreshed and acquire interesting notes.

• Canned cod liver – 1 jar
• Fresh cucumber
• 3 boiled eggs
• Onion (red variety)
• A little mayonnaise
• Several sprigs of dill
• Salt and ground pepper

It is better to make tartlets for this recipe from puff pastry. You can buy ready-made ones in the store. Cut into squares. First, place one in the mold, cover the other diagonally. The result was a blank in the form of a water lily. Fill with heavy grains, such as beans. Bake quickly. As soon as the dough straightens out and begins to brown, the base of our dish is ready.

For the salad, crumble eggs, cucumber pulp and cut the onion into cubes.

You can simply mash the cod liver with a fork, mix with vegetables, add salt and pepper. Don't forget to sprinkle with dill and pour in mayonnaise.

Minced fish is placed in puff pastries and served immediately. If the dish is stored for a long time, wet filling can cause the tartlets to become soggy.

You can experiment with everything you have in the refrigerator. There are dozens of options with cod liver alone. Here's another one:

• Can of cod liver
• 3 yolks
• Handful of walnuts
• Crab sticks – packaging
• Mayonnaise
• Lemon juice
• Greenery

Everything that needs to be crushed is best used in grated form. Citrus juice will add sourness, which is the most relish for fish. Nut crumbs gives satiety. All ingredients are combined into a juicy salad with which we fill the base.

With baked pumpkin and Dor blue cheese

In this recipe you can discover pumpkin from a completely different side. Not everyone loves melons. And this recipe may be viewed with skepticism. And in vain. You won't find a more delicate taste.

• 200 ml cream
• 2 tbsp. l. corn flour
• 3 eggs
• Dor blue cheese – 100 g
• Half a kilogram of pumpkin
• Fresh thyme
• Salt and ground black pepper

Description of preparation

We clean the pumpkin from hard skin and seeds. Salt the pulp and cut into medium pieces. They need to be baked until soft. Bake for about 30 minutes at 200 degrees. When cooked dry, the pumpkin will retain everything useful material with which it is so rich.

Grind the softened pulp in a blender to a soft puree. Season with salt, pepper and thyme.

In a separate bowl, mix with a whisk egg mixture and cream. Pour the liquid into pumpkin puree and mix everything thoroughly again. Corn flour will hold together and add thickness to our filling.

Place the orange pulp into the tartlets and cover the top thin slices Dor blue cheese.

All ingredients are prepared very quickly. It is important not to overcook it in the oven. The mass will become like an omelette, and the cheese will flow, which means it’s time to take out our cooking masterpiece and treat guests.

Tartlets are versatile, satisfying, and always surprise guests, even with the simplest fillings. You can fill this appetizer with anything. This is an alternative to Russian pies, American pizza, sandwiches, sandwiches, and burgers. Will fit sausages, regular cheese, cottage cheese, olives and lemon, a couple of sprigs of herbs. Any salad that you put on the table can be served not on a platter, but in these mini baskets. Even the usual Olivier or Herring under a fur coat for the New Year will acquire a certain French touch. A completely different impression from the most simple dishes.