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)

1. Crumble blue cheese. Wash the pear, peel and cut into cubes.
2. 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.
3. 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

1. Grate both types of cheese on a fine grater and mash until smooth.
2. Add eggs, cream, butter, salt and spices and beat until fluffy.
3. Add 1 tsp to each tartlet. cheese cream.
4. Preheat the oven to 180 degrees, bake the tartlets for 10-12 minutes.
5. 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.

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Filled tartlets are an ideal option for a buffet table, party or holiday table. In large grocery stores you can always purchase ready-made tartlets of various shapes and sizes. And you can fill these edible plates with a wide variety of fillings: fish, meat, fruits and berries, your favorite cream, ready-made salads and pates.

website I have prepared for you 12 interesting options for fillings that your family and guests will definitely like.

Salmon and avocado filling

You will need:

• 100 g salmon fillet
• 2 avocados
• 50 g soft cheese
• 4 tbsp. l. lemon juice
• dill

Preparation:

Season the avocado pulp with lemon juice and grind in a blender along with soft cheese. Place the resulting mass into tartlets. Slice the salmon into thin slices and place on top. Garnish the appetizer with washed finely chopped herbs. You can diversify the taste with a couple of olives.

With baked pumpkin and dorblu cheese

You will need:

• 200 ml cream
• 2 tbsp. l. finely ground corn flour
• 3 eggs
• 100 g Dorblu cheese
• 500 g pumpkin
• fresh thyme
• salt pepper

Preparation:

Distribute the pumpkin pulp cut into pieces on a baking sheet, add salt and place in an oven preheated to 200 degrees. Bake until soft (about 30 minutes). Cool the finished pumpkin and grind it in a blender with the addition of salt, pepper and thyme. In a bowl, beat eggs with cream, add pumpkin puree and corn flour. Mix.

Pour the mixture into tartlets and distribute pieces of cheese on top. Bake at 180 degrees until the filling hardens.

Tuna and corn filling

You will need:

• 1 can canned tuna
• 300 g canned corn
• 200 g hard cheese
• 2 tomatoes
• 2 eggs
• 2 tbsp. l. mayonnaise
• 2 tbsp. l. tomato paste

Preparation:

Finely chop the boiled eggs and mix with the 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 fill with filling. Bake for 12 minutes at 180 degrees. Decorate the finished tartlets with parsley sprigs. Serve hot.

Chicken and pineapple salad

You will need:

• 200 g boiled chicken fillet
• 200 g canned pineapples
• 70 g hard cheese
• 1–2 cloves of garlic
• 30 g walnuts
• 2 eggs
• mayonnaise
• salt, black pepper

Preparation:

Cut the boiled chicken into pieces. Add diced canned pineapples. Grate the cheese on a coarse grater, chop the nut kernels with a knife. Add cheese, nuts and chopped eggs with garlic to the remaining ingredients. Add salt and pepper to taste, add mayonnaise and mix thoroughly. Fill the tartlets with filling and decorate with herbs.

With cheese and bacon

You will need:

• ground chili pepper
• 1 egg
• 100 g raw smoked bacon
• 1 tomato
• 150 g hard cheese
• greenery
• mayonnaise

Preparation:

Dice the cheese, bacon and tomato. Beat the egg with pepper and mayonnaise and combine with the chopped ingredients.

Spread the filling and place the tartlets in the oven for 15 minutes at 180 degrees.

With melted cheese and paprika

You will need:

• 2 sweet peppers
• 2 processed cheeses (Druzhba type)
• 1 clove of garlic
• ground paprika
• mayonnaise

Preparation:

Cut the bell pepper into cubes. Grate the processed cheese on a fine grater (it is better to put it in the freezer for 10 minutes first). Thoroughly mix the cheese, pepper, crushed garlic, paprika and mayonnaise and spread the filling among the tartlets.

Stuffed with asparagus, rosemary and cheese

You will need:

• 4 eggs
• 8 asparagus stalks
• 70 g goat cheese
• 1 clove of garlic
• 1 sprig rosemary
• 2 tbsp. l. cream cheese
• 1 tsp. olive oil
• 1 tsp. butter
• salt pepper

Preparation:

Remove any rough stems from the asparagus. Heat the butter and olive oil in a frying pan, add the asparagus, salt and pepper and lightly fry. Add rosemary leaves and garlic, stir and fry a little more. Cut the fried asparagus in half: set aside the top part for decoration, and grind the bottom part in a blender with eggs and cheese. Season with salt and pepper.

Fill the tartlets with the creamy egg filling, add pieces of asparagus and sprinkle with finely chopped goat cheese. Bake the tartlets in the oven at 190 degrees for 10–12 minutes.

Cod liver filling

You will need:

• 4 eggs
• 5–10 pickled cucumbers
• 1 can cod liver
• mayonnaise
• greenery

Preparation:

Place the cod liver on a sieve to drain the oil and mash with a fork. Cut the cucumbers and boiled eggs into cubes. Mix with liver and fill the filling with mayonnaise. Add herbs if desired.

Crab sticks filling

You will need:

• 6 crab sticks
• 2 eggs
• 100 g Dutch cheese
• mayonnaise
• salt pepper
• greenery

Preparation:

Grate crab sticks and eggs or cut into cubes. Grate the cheese. Mix all the ingredients, add salt and pepper, season with mayonnaise and place in tartlets.

I have been brewing a recipe for dough for sweet tartlets for a very long time. After all, there are many ways to prepare shortcrust pastry, and each has its own pros and cons.

As a result of painful thoughts, I decided to select 3 of the best recipes for shortbread tartlets for sweet fillings. And you yourself choose which one you like.

I have already given before, which is suitable for both sweet and savory fillings. But there, still raw tartlets were filled with filling, and then baked together with the filling. Today I want to tell how to cook and bake sweet tartlets, which can then be filled with any cream, whipped cream, fruit, jam, chocolate, etc.

No. 1. THE EASIEST THING. FASTEST. THE MOST ECONOMICAL. AND THE MOST UNIVERSAL DOUGH FOR SANDY TARTALETS.

But with all this, in terms of taste it will give a head start to many tartlet recipes. Personally, I use this recipe very often also because, although it does not have a pronounced taste and aroma, it does not interrupt the taste of the filling, but only modestly emphasizes it.

Ingredients:

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

Preparation:

1. 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.

2. 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.

3. 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.

4. Wrap the resulting dough in cling film and place in the refrigerator for only 30 minutes.

5. Preheat the oven to 200º. From parchment paper we cut out several round blanks corresponding to the size and number of tartlet molds.

6. 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.

7. Place a piece of paper on each tartlet and sprinkle any beans on top: peas, beans, lentils (the same beans can be used every time with this baking method).

8. 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.

9. Leave the tartlets in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

No. 2. THE MOST DELICIOUS, IN MY VIEW, RECIPE FOR SWEET TARTALETS.

For this shortbread dough we will need as many as 5 yolks and as much as 200 g. powdered sugar. But the tartlets really turn out incredibly tasty, no matter what you fill them with: even basic whipped cream with fruit...

Ingredients:

• flour - 250 gr.
• powdered sugar - 200 gr.
• salt - 1 pinch (2 gr.)
• lemon zest - ½ pc.
• butter at room temperature - 150 gr.
• egg yolks - 5 pcs.

Preparation:

1. Mix flour with powdered sugar and pour this mixture into a heap onto a work surface sprinkled with flour.

2. Make a depression in the center of the slide and add a pinch of salt, grated zest of half a lemon and soft butter.

3. Knead the butter with your hands, mixing it with the rest of the ingredients until you obtain a consistency reminiscent of bread crumbs. (This procedure can also be done using a blender).

4. Make a well again in the center of the mixture and add the egg yolks. Using your hands, knead into a homogeneous plastic dough.

5. Wrap the resulting dough in cling film and place it in the refrigerator for 1 hour, no less.

6. Preheat the oven to 180º. Pinch off a piece of dough depending on 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. We simply clean off the protruding excess dough with our hands.

7. Pierce the dough with a fork in several places so that the dough does not rise more than expected. Place the ramekins on a baking sheet and bake in the preheated oven for 18-20 minutes or until the tartlets are lightly browned.

8. Leave the finished tartlets in the molds for 5 minutes, then remove them from the molds and transfer them to a wire rack until they cool completely.

Perhaps the richest and most intense taste comes from these tartlets.

No. 3. PROFESSIONAL TARTLETS

And one more tartlet recipe. This time from practicing professionals who use it in their daily practice. So the recipe is tested and approved. And there’s no arguing here.

Ingredients:

• butter, softened - 125 gr.
• sugar - 10 gr.
• salt - 1 pinch (2 gr.)
• egg - 50 gr. (≈ 1 average)
• flour - 250 gr.
• baking powder - 3 gr.
• vanillin - 1 pinch
• zest of ½ lemon or orange

Preparation:

1. In a mixer, mix soft butter with sugar and salt. Add the egg and beat everything together until the butter and egg are completely combined. Add flour with baking powder, vanilla and grated zest. Place the hook attachment on the mixer and mix all the ingredients until smooth.

2. Wrap the dough in cling film and place in the refrigerator for at least 1 hour.

3. Preheat the oven to 170º.

4. Using the same pinch-off method, fill the molds with dough and bake in a preheated oven for 17-20 minutes until the tartlets are golden brown.

5. Cool the finished tartlets for 5 minutes in the molds, then remove and transfer to a wire rack to cool completely.

* By the way, for chocolate sweet tartlets, just subtract 25-30 grams. flour and replace it with 25-30 gr. cocoa. And this rule applies to all of the above tartlet recipes. But in this case there is no need to add lemon zest. But you can add orange zest.

Recently, a form of festive feasting called a buffet has become increasingly popular. A buffet table allows you to accommodate a large number of guests, giving them the opportunity to move freely around the room and communicate with each other. However, for a buffet table you need special snacks, ones that you can take with your hand and eat without using cutlery, literally by weight. These snacks also include tartlets - small baskets made of waffle, shortbread or puff pastry filled with various snacks. The base can be purchased in many stores today, but the housewife will have to choose and prepare the fillings for the tartlets herself.

Cooking features

Tartlets can be filled with a variety of products: pieces of fish, meat, sausage, fruits and vegetables, salads, pates. The scope for imagination here is almost limitless. However, the cook needs to consider several points when choosing and preparing the filling for the baskets.

• If you put too juicy products in the basket, they may become soggy and begin to fall apart in the hands of guests. And their appearance will lose its attractiveness.
• To prevent the dough from getting soggy from the sauce included in the appetizer or from the juice of the products included in it, the tartlets should be filled immediately before serving. If this is not possible, prepare them last, after the canapés, carvings and other snacks are ready.
• Try to make sure that the tartlets look beautiful and appetizing so that they are a decoration for your table. To do this, in particular, thinly sliced ​​pieces of fish or meat can be rolled up and placed so that they resemble a rose. You can put pieces of olives, cherry tomatoes, and sprigs of herbs on top of the salad. There are many options for decorating tartlets; you should choose or come up with a filling that matches the recipe you used.

As you can see, there are very few subtleties that limit your culinary creativity when preparing tartlet fillings, so you can come up with filling options yourself. However, there are many recipes created by experienced chefs that have already gained popularity among many housewives. They can be taken as a basis or left unchanged.

Filling for tartlets with curd cheese

• curd cheese – 100 g;
• hard cheese – 0.25 kg;
• fresh dill – 50 g;
• Cherry tomatoes – 20 pcs.

Cooking method:

• Grind the hard cheese on a fine grater.
• Finely chop the washed and napkin-dried dill with a knife.
• Mash the cream cheese with a fork.
• Add dill to it, stir.
• Combine curd cheese with grated hard cheese, beat the cheese mass with a blender.
• Wash the tomatoes, dry them, and cut them in half with a sharp knife.

Fill the tartlets with the cheese mixture and garnish with cherry tomato halves. If you want to give the snack a more piquant taste, then you can use garlic, passed through a press, as an additional ingredient. For the specified amount of ingredients, it will be enough to take 2-3 cloves of garlic.

Video recipe for the occasion:

Tartlets with ham and cheese

• chicken egg – 2 pcs.;
• sour cream – 120 ml;
• ham – 0.2 kg;
• potatoes – 150 g;
• hard cheese – 50 g.

Cooking method:

• Break the eggs into a bowl and beat them with a whisk. Add sour cream, continuing to beat. Get a homogeneous mass.
• Boil the potatoes, peel and cut into small cubes.
• Cut the ham into thin strips.
• Mix the ham with potatoes and fill the baskets with this mixture.
• Pour in sour cream and egg sauce.
• Finely grate the cheese and sprinkle it over the filling.
• Place the tartlets for 15 minutes in an oven preheated to 180 degrees.

Covered with a cheese crust, these tartlets look delicious without additional decorations. They turn out to be quite filling, so they will feed guests very quickly. You can give them a piquant taste using pickled cucumbers. To do this, you need to take 1-2 gherkins and cut them into small pieces, add them to the sauce before pouring the filling over them.

Salmon and avocado tartlet filling

• lightly salted salmon fillet – 0.2 kg;
• avocado – 0.6 kg;
• soft cheese – 100 g;
• lemon juice – 100 ml;
• dill - to taste.

Cooking method:

• Wash and peel the avocado. Place the pulp in a blender.
• Pour lemon juice into the blender bowl. Place soft cheese there.
• Whisk everything together until smooth.
• Fill the tartlets with the creamy mixture of avocado, cheese and lemon juice.
• Cut the salmon into thin slices, making sure the fillet is completely boneless.
• Fold each slice in half and place on top.
• Chop the dill and sprinkle it over the tartlets.

If desired, you can also use green olives to decorate this appetizer, placing half on top of the fish. In addition, olives will help make the taste of the dish richer and more interesting.

Canned tuna filling

• canned tuna for salads - 1 can with a capacity of 0.25 l;
• canned sweet corn – 0.3 kg;
• tomatoes – 0.3 kg;
• chicken egg – 2 pcs.;
• mayonnaise – 40 ml;
• tomato paste – 40 ml;
• hard cheese – 0.2 kg.

Cooking method:

• Coarsely grate the cheese.
• Boil the eggs, cool and peel. Cut them into small cubes.
• Place the tuna from the can into a bowl, add the canned corn and eggs.
• Season with mayonnaise and mix well.
• Cut the tomatoes into thin slices.
• Grease the tartlets with tomato paste and arrange the tuna and corn salad on them.
• Place a tomato slice on top. Sprinkle with cheese.
• Bake until cheese melts.

There is a slightly different way to prepare this appetizer: the tomatoes are cut into cubes and mixed with the rest of the ingredients instead of covering the salad on top. This leaves the overall taste of the tartlets almost unchanged, but they will look different - the dominant color will be not the red color of the tomatoes, but the yellow color of the corn. So choose the option that will help decorate your table better.

Filling for tartlets with chicken and pineapple

• boiled chicken fillet – 0.2 kg;
• canned pineapples – 0.2 kg;
• hard cheese – 70 g;
• garlic – 2 cloves;
• walnut kernels – 30 g;
• chicken eggs – 2 pcs.;
• mayonnaise – 50 ml;
• salt, ground black pepper - to taste.

Cooking method:

• Cut the walnut kernels into very small pieces with a knife.
• Grind the cheese on a coarse grater and mix with nuts.
• Cut the hard-boiled eggs into small cubes.
• Chop the pineapples and chicken breast boiled in salted water in the same way as the eggs.
• Crush the garlic and mix the mayonnaise with it.
• Mix chicken with mayonnaise, add pineapple and eggs, mix, add salt to taste.
• Fill tartlets with lettuce and sprinkle with a mixture of nuts and cheese.

These tartlets look delicious and appetizing on their own, so they don’t need any additional decoration.

Filled with melted cheese and sweet peppers

• processed cheese – 140 g;
• garlic – 1 clove;
• ground paprika – 5 g;
• mayonnaise – 40 ml;
• bell pepper (different colors) – 0.4 kg.

Cooking method:

• Wash the peppers, cut off their stems, and remove the seeds. Cut the flesh of the peppers into quarters of rings no more than half a centimeter wide.
• Grate the processed cheese, mix with mayonnaise, paprika and garlic crushed with a hand press. Mix well.
• Divide the cheese mixture among the tartlets and top with pepper.

It will not be difficult to prepare such a filling, but tartlets with it look bright and festive. Their taste will not disappoint your guests either.

Crab sticks filling

• crab sticks (chilled or frozen) – 100 g;
• Dutch cheese – 100 g;
• chicken egg – 2 pcs.;
• mayonnaise – 50 ml;
• pitted olives - as many as needed;
• salt - to taste.

Cooking method:

• Grate the crab sticks on a coarse grater. If they are frozen, then it is not necessary to defrost them before this - this will make them even easier to chop.
• Boil the chicken eggs, peel and coarsely grate them.
• Grind the cheese in the same way.
• Mix crab shavings, cheese and eggs, seasoned with mayonnaise.
• Place the salad in baskets and garnish with olives.

This appetizer for a buffet table will be inexpensive. However, your guests will probably like its taste, and after the buffet table there will not be a single tartlet with crab filling left on the table.

Tartlets with julienne

• boiled chicken breast – 0.2 kg;
• fresh champignons – 0.2 kg;
• hard cheese – 80 g;
• onions – 80 g;
• cream – 0.2 l;
• flour – 10 g;
• vegetable oil - as much as needed.

Cooking method:

• Boil the chicken breast, separate the fillet from the bones and cut into small cubes.
• Wash and pat the mushrooms dry with a napkin. Cut them into roughly the same cubes as the chicken breast.
• Finely chop the peeled medium-sized onion.
• Heat vegetable oil in a frying pan, fry a mixture of onions, chicken and mushrooms. Fry over low heat until all excess liquid from the pan has evaporated.
• Sprinkle the mixture with flour and stir. During this time, you do not need to remove the pan from the heat.
• Pour in the cream, stir well.
• Continue cooking until the contents of the pan are thick enough.
• Place the julienne among the tartlets, sprinkle with grated cheese.
• Place in the preheated oven and bake until the cheese is melted and lightly browned.

You will have to tinker with the preparation of such tartlets, but this is just such a case when the result fully justifies the effort expended.

Filling with caviar

• caviar – 0.2 kg;
• curd cheese – 0.2 kg;
• dill or parsley - for decoration.

Cooking method:

• Place cheese among tartlets.
• Place a spoonful of caviar on top.
• Decorate with greens.

It is difficult to imagine a buffet table without tartlets with such a simple, but at the same time exquisite filling.

Tartlets with sweet filling

• fresh strawberries – 0.4 kg;
• chicken egg – 5 pcs.;
• sugar – 80 g;
• vanilla sugar – 5 g;
• flour – 50 g;
• milk – 0.5 l;
• mint - for decoration.

Cooking method:

• Add vanilla sugar to the milk, bring to a boil and cool to about 60 degrees.
• Separate the yolks from the whites. Grind the yolks with sugar, mix with flour. Proteins can be used to prepare some other dish.
• Pour milk into the yolks in a thin stream, whisking everything.
• When the mixture reaches a homogeneous consistency, place it in a water bath and heat for a quarter of an hour, without bringing it to a boil. After this, cool the vanilla cream in the refrigerator.
• Wash and dry the strawberries. If it is too large, cut the berries into several pieces.
• Fill the baskets with vanilla cream and place strawberries on top.
• Decorate the tartlets with mint leaves.

Sweet tartlets are reminiscent of the cakes we know well from childhood. Not surprisingly, children especially like them. However, adults will not refuse such an exquisite delicacy.

The filling for tartlets can be different. Each housewife can add something of her own to the recipe, preparing a unique treat.