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Bake tartlets at home without a form. Tartlets: the best recipes for dough and fillers

Tartlets - small baskets made of various dough - look spectacular on the festive table. They are not only beautiful, but also stable (unlike some sandwiches) carry the filling. They crunch nicely and are easy to handle. One is quite hygienic. Because tartlets have long been an indispensable attribute of buffet tables.

Tartlets are exquisite festive snack, which is simultaneously tasty treat and decoration. Knowing how to make tartlets, you can find a lot of ways to surprise seasoned guests with their help. How to cook tartlets without any improvised means, special molds and special.

Classic tartlets without molds

The authors suggested wheat flour with bran for the test, but I used whole grain flour. I took the same stuffing, i.e. from pieces of sweet pepper and suluguni cheese, but I think that next time I will try to bake tartlets with other fillings: fried egg, egg with bacon, assorted vegetables, mushrooms with cheese, etc. Or I’ll bake such tartlets and then put some kind of salad in them: vegetable, chicken, meat, mushroom ... They are quite suitable even for a festive table.

Dough:

Flour c / s - about 250 g
Water - 50 ml
Vegetable oil - 50 ml
Egg - 1 pc.
Baking powder - up to 1 tsp
Sugar - 1 tsp
Salt - 1 pinch

Filling:

Bulgarian pepper - 6 pcs.
Cheese (suluguni) - up to 150 g
Spices and herbs - to taste

Cooking:

To prepare tartlets without molds, prepare the ingredients according to the list.
Measure out right amount flour, add salt, sugar, baking powder, mix
Pour in a mixture of water, vegetable oil and eggs.
Mix all the ingredients and knead a dense but elastic dough. Adjust it with water or flour.
Remove the seeds from the peppers and cut the wide parts into rings of the desired width (from 2 to 4 cm).
I got 10 blanks, and cut the rest of the peppers into a small cube.
Suluguni (or other) cheese, also cut into cubes (or grate), add spices and herbs (here is a mixture of dry provencal herbs). Salt if desired, mix, and the mass for the filling is ready.
Roll out the dough into a thin layer and cut into triangles in such an amount that it is enough for all the pepper rings.
Wrap a triangular piece of dough around each pepper ring as shown in the photo, i.e. corners - inside the ring.
Spread the filling over the blanks.
Bake tartlets without molds in a preheated oven for about 15 minutes at 200 degrees.
The cheese in the filling should melt and the filling should brown. The dough doesn't seem to change much.
Tartlets without molds and, so to speak, from peppers with peppers are ready.

Tartlets without molds

Ingredients:

Bulgarian peppers - 3 pcs.
Flour c / s - about 200 g
Water - 30 ml
Vegetable oil - 30 ml
Egg - 1 pc.
Baking powder - 0.5 tsp.
Sugar - 1 tsp
Salt - 1 pinch

Cooking:

Prepare the ingredients for the recipe for tartlets without molds with bell pepper.
The amount of flour may vary due to differences in the properties of flour from different manufacturers.
In addition to whole grain flour, of course, you can take the usual baking, i.e. premium wheat or wheat with bran.
How to cook tartlets without molds:
To prepare the dough, combine flour with salt, sugar and baking powder.
Then add water, vegetable oil and an egg.
Stir the ingredients by hand or using kitchen appliances.
You should get an elastic dough.
For the base of the tartlets, cut the washed and seeded Bell pepper rings of the desired height. The thickness depends on how much filling is planned to be served in tartlets.
The minimum height of the pepper ring is 1 cm. (Use the rest of the pepper in the filling or in other dishes.)
I offer a variant of a simple filling for these tartlets.
Take pickled or semi-hard cheese in the amount of 80-100 g, fresh herbs, for example, 1-2 sprigs of basil and pieces of bell pepper that were left during the preparation of tartlets.
In addition to peppers and cheese, salads are suitable for filling: vegetable, chicken or meat.
For the filling, you need to cut the pepper into cubes, grate the cheese, and chop fresh herbs, such as basil leaves.
Stir the ingredients together without dressing.
To prepare tartlets, the whole dough or pieces of dough must be rolled out to a thickness of 2-5 mm and cut into elongated triangles.
Then wrap each triangle around the pepper ring so that the bottom of the tartlet is formed from the dough, as shown in the figure.
Place the tartlet blanks on a baking sheet greased with oil or lined with baking paper.
The filling can be either baked at the same time as the tartlets, or added already to the finished ones.
Bake the tartlets in the oven at 180-200 degrees for about 15 minutes.
Original tartlets prepared without the use of molds are ready. They are suitable for serving warm or cold.

Tartlets without molds with bell pepper

Easy to create, original tartlets will serve as a bright appetizer on the festive table. Whole wheat and sweet pepper tartlets topped with tangy cheese make the perfect combination.

Ingredients:

Whole grain flour - 200 g
Vegetable oil - 30 ml
Egg - 1 pc.
Baking powder - 0.5 tsp
Sugar - 1 pinch
Salt - 1 pinch
Water - 40 ml
Bulgarian pepper - 2-3 pcs.
Hard cheese - 70-100 g
Dry mint (optional) - 1/4 tsp
Dry basil (optional) - 1/4 tsp

Cooking:

To prepare tartlets without molds, we prepare the necessary products.
Preparing the dough for tartlets: pour into a bowl whole grain flour, sugar, baking powder and salt.
Add egg, water and oil.
Knead a homogeneous dough.
We extract the seed box from the pepper, cut the pepper into wide circles (1.5-2 cm high).
Cut the rest of the pepper into small cubes, sprinkle with any spices (for example, mint and basil).
Add the shredded cheese and mix the ingredients of the filling.
Using a rolling pin, roll out the dough into a rectangular layer and cut it into triangles.
Put a circle of pepper on a triangle of dough and wrap the edges.
We spread a few tablespoons of cheese filling into the resulting tartlet.
We cook tartlets in a preheated oven at a temperature of 180 degrees for 20-25 minutes.
Tartlets without molds, from bell pepper, are ready.

Tartlets without molds

Ingredients:

Oil
Two glasses

Cooking:

There are a huge number of recipes for appetizers with tartlets. In fact, it's just a lot of ways to prepare the filling for them. Baking the tartlets themselves is not the same difficult process as it may seem. There is a very simple recipe for this snack from shortcrust pastry.
Such a base can be filled with any fillings and end up as cold appetizer and dessert. The process of making tartlets begins with the preparation of all necessary ingredients. To do this, you need flour, water, butter and salt. There is no need to remind you once again that all products must be fresh. Do not use spoiled food that has expired for cooking.
To prepare the dough for tartlets, you need to pour required amount flour in a clean, dry bowl. By this time, the flour should already be sifted so that lumps and other impurities do not come across in it. After that, the usual raw flour should be added to the flour. cold water and mix the contents of the bowl. Next, you need to salt the dough.
The amount of salt added is determined by the taste preferences and purpose of the tartlets, namely, by what filling they are supposed to be filled before serving. For example, tartlets for a future dessert should not be too salty. On the other hand, an appetizer with cheese, tomato and herbs, salt will add additional piquancy. However, very few people like dishes that are too salty, and this should not be forgotten.
Next, add oil to a bowl with flour, water and salt. It should be very soft, therefore, it should be taken out of the refrigerator before making tartlets. Let the butter stand a little in a warm place, and only then you can add it to the dough.
The oil can be grated on a coarse grater and then left for a while. It will melt faster, so it will be more convenient to mix it in the total mass. Another option is to mash the already soft butter with a fork and dip it into the dough. The contents of the bowl should now be mixed as thoroughly as possible.
You can use a fork for this. Thus, it will be seen when flour, water, oil and salt turn into a homogeneous mass, which is a large number of small particles of the same consistency and color.
After that, you can start kneading the dough with your hands. This must be done until the dough turns into the same familiar lump that does not stick to your hands. For convenience, it is recommended to sprinkle the table with flour and knead the dough on the table, and not in a bowl.
Then the resulting lump of dough is wrapped in a plastic bag or cling film and placed in the refrigerator. In the cold, it is enough to stand the dough for about 30 minutes. During this time, it will freeze enough to make it easier to roll and cut.
Otherwise not firm enough shortbread dough it will simply crumble under a rolling pin, it will stick to both the table and hands. Besides, too soft dough difficult to shape
When the time is right, take the dough out of the refrigerator, put it on a clean, dry surface of the table and roll out a thin cake from it. The thickness of the finished rolled sap should be no more than 0.5 cm. To keep the temperature of the dough low, you can use a bottle of cold water instead of a rolling pin.
This way, the rolled out dough will still be cold enough that during shaping, it will be “obedient”, not sticky to your hands. This is especially important in this case, since this method of making tartlets implies the absence of special molds, and the use of improvised means. As improvised means, two glasses will act here: one with a large diameter, the other smaller, with sharp edges.
Here is the most interesting stage. Let's see how to make tartlets without molds and give them the desired shape. To do this, with a glass with a large diameter, it is necessary to cut out circles from the rolled out layer of dough. Then, on each resulting circle, put a glass of smaller diameter and form the so-called “plate” around its bottom. This is what the finished tarts will look like.
So that they do not lose their shape during baking, several punctures should be made in their bottoms with a toothpick. So, hot air will pass through the hole, and the dough itself will not swell. Before baking, you can put the tartlets in the refrigerator for another 10-15 minutes, so they better retain their shape.
Then you can start baking. Cooking tartlets in the oven, heated to 200 degrees, will take 20 minutes. You can fill them with stuffing after they have cooled.

Tartlets from puff pastry- this is a beautiful way to serve to the table various salads and snacks. And if you fill edible baskets thick cream, then get a delicious homemade cake. These products are very popular as "plates" for gourmet caviar.

Ingredients:

half a kilo pack of puff

Cooking:

Defrost the dough as recommended by the manufacturer on the package.
Sprinkle the table with flour. Roll out puff pastry in one direction.
With a glass or a cup, we cut portioned circles for future tartlets. Round blanks should be an even number.
Set aside half of the circles - these will be the bases for the tartlets. But from the second half we make sides. To do this, take a container with a smaller circumference than a glass.
For example, any glass will do. The main thing is that when applied to a circle, a not very thin strip is formed, the wider it is, the more beautiful the finished baskets will be.
We cut the sides for tartlets with a glass.
We spread the resulting rings on a round base. So that the bottom of the product does not swell during baking, we pierce the circles in several places with a fork. We do not touch the sides, since they should just rise well during baking.
We shift the tartlets onto a baking sheet lined with confectionery paper. In a preheated oven to 200 degrees, bake the products for 15 minutes.
Once the dough has browned, it's time to take it out. Put the finished tartlets on a dish and let cool.

Sand tartlets with red caviar

Ingredients:

Red caviar - 100 grams
Tartlets from puff or shortcrust pastry small - 10 pieces
Butter or sour cream fatty - 100 grams
Dill - grams

Cooking:

Chop the dill. Mix softened butter (or sour cream) with dill and arrange on tartlets.
Spread the caviar with a teaspoon and serve the red caviar tartlets on a large plate.
Be sure to close the dish cling film and take it off just before the gala dinner. Otherwise, the caviar, which dries very quickly, will turn into pebbles.
Red caviar is not only tasty, but also very healthy dish. She has long ceased to be a scarce product in Russia, but still we decorate her holiday table. The fact is that dishes with red caviar look very elegant and create a feeling of a real holiday.
Tartlets with caviar can be supplemented not only with sour cream, but also with soft, creamy cheese. And you can do it the old fashioned way by making baguette sandwiches with butter and a spoonful of caviar. In addition, it is now customary to decorate salads with fish and not only, Olivier and other dishes with red caviar.

Bread tarts with mushrooms

Beautiful and tasty snack to the holiday table. No dough - pieces of bread are placed in molds (for cupcakes or tartlets), the filling is mushrooms and an egg-milk mixture. Mushrooms can be used store or forest.

Ingredients:

1 tbsp butter
2 garlic cloves, minced
300 g mushrooms, chopped
1 tsp salt
1/2 tsp ground black pepper
2 tbsp softened butter
6 pieces of stale white bread, cut off the crusts
3 eggs, lightly beaten
2 tbsp cream (may be milk)
3 tbsp grated cheese(good parmesan)
greenery for decoration

Cooking method:

Preheat oven to 180 C.
Melt 1 tbsp. butter in a skillet over medium heat. Add garlic and simmer for 30 seconds until fragrant. Add mushrooms and simmer for 4-6 minutes until browned and softened. Remove from heat, salt and pepper.
Butter a slice of bread on one side. Place a slice of bread in a cupcake or tart tin, butter side down.
Beat eggs lightly, add cream, mushrooms and mix everything. Divide the filling between molds - put on bread. Sprinkle grated cheese on top.
Bake for about 20 minutes until the filling is firm and the top is golden brown.

Puff pastry tartlets

This type of baskets is convenient because you can create various forms of tartlets using puff pastry. You can make this dough yourself, but store-bought puff pastry tartlets will also work well.

Ingredients:

frozen dough - 300 gr;
egg - 1 pc.

Cooking method:

Remove the dough from the wrapper, let it defrost at room temperature 20 to 30 minutes.
Spread it with a layer, cut into 12 squares. From 6 squares, use a mold to make square holes, or make diagonal cuts and bend the corners to make a hole.
The first option is neater, and the second is more beautiful. Choose to your taste.
Lubricate whole squares with beaten yolk and put squares with a hole on top of them. Brush the top with yolk as well.
Bake shortcrust pastry at least 200°C for about 20 minutes.

Puff pastry tartlets without molds

If you do not have baking molds, but there is a great desire to decorate the table original dishes, then in that case use ready dough. The so-called "boats" look very nice on the table. Preparing them is quite easy: Tartlets without molds

To do this, you need to defrost the dough, divide it into layers and cut into squares of the required size. Read more:
Then roll each square into a thin layer to make a rectangle.
Blind the short sides tightly, straighten the bottom and you can put it in the oven.
To make the dough not so suitable, put beans in the middle.
You can also roll puff pastry balls, roll them out a little on the table to the desired size, put them on a baking sheet and bake.
Before filling with the filling, cut off the top ball, put the yummy in the middle and cover with a lid on top. Looks very interesting.

Fillings for tartlets and their use

Ready-made mini-snacks look very elegant. At the celebrations, any fillings for tartlets for a snack can be used and such dishes are served hot or cold.

Vegetables. Vegetables for tartlets can be in any form: fresh, boiled, baked. Most often, an appetizer with such a filling is served hot. The connecting component can be cheese. sour cream, egg.
Cheese. Cheese tarts are served hot or cold. Heat treatment is usually hard varieties. Vegetables, mushrooms, berries are added to the cheese as an addition.
Mushrooms. A traditional snack option is mushroom tartlets. Served in any form, often with cheese and herbs.
Meat. For meat filling comes selected pulp without fat, skin, cartilage, films. Boiled or baked meat is mixed with sauces, cheeses or vegetables. A common option is chicken and mushroom tartlets.
Offal. This type of filling is rare, but they make delicious options appetizers from liver pate or boiled tongue.
Fish. Tartlets with red fish of the salmon family - New Year's variant snacks. Lightly salted versions of fish are more often used than boiled or baked ones.
Seafood. Many favorite tartlets with crab sticks, shrimp or squid are served cold with sauces.
Caviar. This type of filling creates an impressive effect. It is easy to prepare and expressive on the table.
Fruits, berries. Sweet snacks are served at the end of the feast. Sometimes fruits or vegetables can be combined with cheese or meat, but more often such fillings are accompanied by chocolate and cream.

Tartlets are small edible baskets for serving snacks. They are baked from different test and we offer you several options.

Homemade tartlet dough recipe

Ingredients:

margarine - 200 g;
flour - 300 g;
egg - 1 pc.;
sugar - 100 g.

Cooking

Sift the flour in advance and mix it with chopped pieces of margarine. Thoroughly knead everything into crumbs and set aside. Separately, beat the egg, gradually add salt and sugar. Then carefully pour the resulting mixture into the flour and knead a soft dough. We send it to the refrigerator for 15 minutes. After that, we pinch off pieces from it, put them in molds and distribute the dough over the entire surface, leveling with our fingers. We send the blanks to a preheated oven and bake for 10 minutes. That's all, very delicious dough tarts are ready!

How to make puff pastry tartlets?

Ingredients:

yeast - 500 g;
flour - 20 g;
egg - 1 pc.

Cooking

So, take the defrosted puff pastry, spread it on flat surface, sprinkled with flour, and roll out with a rolling pin into a thin layer. Then we cut it into small squares and make cruciform cuts on each blank with a knife right in the center. Now carefully transfer them to a baking sheet and prick in several places with a fork. We send the tartlets to a preheated oven and bake for 20 minutes at a temperature of 170 degrees. After that, cool them and proceed to the filling to your taste.

shortcrust pastry recipe for tartlets

Ingredients:

flour - 3 tbsp.;
egg yolks - 2 pcs.;
fresh milk - 100 ml;
margarine - 200 g;
baking powder - a pinch;
fine salt - a pinch.

Cooking

To prepare dough for tartlets at home, take softened margarine and grind it in a bowl, gradually adding milk. Then we introduce egg yolks and mix thoroughly with a whisk. Next, pour in parts of the sifted flour, throw fine salt and baking powder. We mix the mass with our hands to an elastic and lush consistency and cool for 30 minutes, putting it in the refrigerator. Next, roll out the dough into a thin layer, cut into circles, put in cupcake molds and evenly distribute along the bottom and walls. We bake unsweetened dough for tartlets in a preheated oven at 180 degrees until browned.

It has long been customary that every festive table should have a huge number of different dishes: first, second, variety of salads, cuts and, of course, snacks. They just make the menu of any holiday inimitable and unique. An appetizer is such a thing where you can show all the imagination that is there, because it is important here that it is not only tasty, but also beautiful. Therefore, tartlets are now very common. It would seem that there is nothing special about them, but they scatter in a few seconds. It is usually customary to buy baskets ready-made, however, for such wonderful treat you can try to cook the dough at home, in addition, it will be much cheaper than taking it in the store, and tastier, of course.

Time: 20 minutes

Servings: 25 pieces

Tartlets are very small sand baskets made of crumbly delicious dough that just melt in your mouth. To fill them, it is customary to use a sweet, salty or spicy filling. As a rule, the size of the baskets does not exceed 10 centimeters, and their positive feature is that they can be made very easily at home. The main thing is to have all required set products, a few silicone or iron molds and, of course, the desire to make tartlets.

2 glasses wheat flour;
100 grams of margarine or butter;
60 grams of sour cream;
1 pinch of salt.

Cooking method

This recipe for tartlets is good because the molds for them do not even need to be lubricated, because they themselves are quite greasy. So you need to pay attention to their calorie content and try to use the lightest filling possible for a dish prepared in this way.

Classic shortcrust pastry for tartlets

Time: 10-15 minutes

Servings: 25–30 pieces

How to make sand baskets? Very fast and easy, without much difficulty. In addition, this recipe is suitable for almost any filling. From the same blanks, you can make both an appetizer and leave them for a sweet dessert. The choice of what the baked masterpiece will be and what its shape will be remains with the hostess of the holiday.

Set of products for cooking

200 grams of butter;
250 grams of flour;
1 chicken egg;
50-100 grams of sugar (depending on the filling);
1 pinch of salt.

Cooking method

Thanks to this method, you can bake a huge number of delicious baskets (from 25 to 30 pieces). And these wonderful preparations can be filled with a wide variety of fillings: meat salads, chicken salads, mushrooms, eggs, caviar, as well as all kinds of sweet additives: berries, chocolate, cream and jam. They don’t do anything with these baskets, but it always turns out very cool and original.

These famous classic recipes help to prepare a lot of delicious baskets-blanks for the holiday, and most importantly, that they can be prepared in advance and not worry that they will become stale. On the day of the holiday, all that remains is to fill them with some tasty stuffing, decorate and serve to the table, to the delight of all the guests.

Cook delicious and bon appetit!

Buffets are increasingly replacing traditional festive, anniversary, wedding banquet feasts and the ideal serving of snacks at these receptions is tartlets.

Buffets allow all friends, colleagues, guests to communicate more with each other, and not be limited only to neighbors at the banquet table.

The history of the appearance of tartlets in Europe dates back to the 15th-16th centuries. According to one source, a tartlet is nothing more than a Neapolitan open pie in reduced form. According to others, tartlets are the result of a transformation french dishes, called "pate", that is, "pate", which was prepared in baskets from raw or ready dough filling them with all sorts of fillings. The written mention of tartlets as an independent dish is recorded in the French cookbook 1631. Thanks to the merits of French chefs in the 19th century, tartlets received worldwide distribution, and at the same time they appeared in Russia.

Tartlets are a festive snack. Baskets for them are baked from various kinds test. The cooled baskets are filled with any salad or a wide variety of products.

Ready-made tartlets are decorated with greens, slices of vegetables, eggs, fruits and served on a flat dish covered with a paper napkin. Sometimes molds with dough are filled with ready-made filling and baked in the oven with it.

In addition to traditional dough baskets, you can cook cheese baskets. They cook very quickly and look spectacular when serving various dishes. In them, as well as in dough ones, you can serve salads, seafood, julienne, in principle, everything that you like.

Cheese baskets

For cooking, take 200 grams of grated hard cheese. Mix with a full tablespoon of corn or potato starch add crushed garlic to taste.

In a well-heated frying pan, lightly greased with vegetable oil, spread 2 tablespoons of the resulting mixture evenly over the surface in the form of a pancake.
Once one side has set, remove from the pan and immediately place on an inverted cup or whatever vessel you wish to shape. So that at the initial moment the cup does not straighten out, you should grab the basket on the cup with a thin rubber band.

When preparing your own dough and fillings, follow a few recommendations:

-The dough must be in the refrigerator for at least an hour, it will be easier to work with it.

- After placing a thin circle of dough in a mold, do not forget to press it down with either special weights or dry beans. This will keep the bottom of the basket flat and even.

-The more toppings in your basket, the tastier it is. Don't be sorry!

-If you put a fairly dry filling in a tartlet, for example, based on chicken breasts, then generously grease the inside of the basket with some kind of suitable sauce then it will be tasty and not dry.

-The smaller the salad ingredients are chopped, the gentler taste tartlets. The exception is large shrimp, which are also used as basket decorations.

-In the smallest tartlets you need to put caviar, expensive fish, foie gras, spicy fillers. And in large baskets - simpler salads and pastes, sweet and fruit fillings.

TARTLETS (BASKETS) FROM SAND DOUGH

Ingredients:
For test:
- 3 cups wheat flour

- 200 g sour cream or 180 g water,
- salt to taste,
- 1 raw egg
- 1 teaspoon a spoonful of vinegar

Cooking:
Chop flour with butter or margarine to make crumbs, pour in sour cream mixed with salt, quickly knead the dough, roll it into a ball, cover with a napkin, put in the cold for 1 hour.
Roll out into a thin layer, cut out mugs with a glass and put in greased molds so that the dough covers the bottom and sides of the mold. Bake for 18-20 minutes at 200°C. Cool down.
You can fill the tartlets with any salad or appetizer. Put on a flat dish and decorate with greens, vegetable figures, eggs, fruits.

Shortcrust pastry with cumin

Ingredients:
For test:
- 300 g wheat flour,
- 200 g butter,
- 3 yolks,
- 200 g of grated cheese,
- 1 teaspoon cumin for sprinkling
- 1 egg for brushing
– 1 - 2 dining rooms spoons of sour cream,
- salt to taste.

Cooking:
Chop the butter with flour, add the grated cheese, mix well and salt to taste, add the yolks and quickly knead the dough. If the dough is very steep, add 1-2 tablespoons of sour cream. Put the dough in the refrigerator for 10 minutes, then take it out, roll it into a finger-thick layer, brush with a beaten egg, sprinkle with caraway seeds.
With a round notch (diameter 2.5 cm), cut into small cakes. Bake them on a sheet moistened with water in a well-heated oven, not allowing them to brown too much (the cakes should be light yellow in color, if they brown to a darker color they will be bitter).
From the same dough, you can cut sticks wide and finger-length, grease them with an egg, sprinkle with coarse salt.
In addition, you can roll a finger-thick roller from the same dough, cut it into pieces 5-6 cm long, roll each in an egg, and then in grated cheese. The oven is the same as indicated in the previous recipe, do not brown much.

Shortcrust pastry tartlets with chicken and tomatoes

Ingredients:
For test:
- 300 g wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For filling:
- 250 g of meat boiled chicken,
- 5-6 tomatoes,
- 4 eggs,
- 1 teaspoon chopped dill, pepper,
- salt to taste.

Cooking:
Prepare shortbread dough (see previous recipe) and distribute it among molds.
Fill each mold with dough 3/4 with stuffing and place in a well-heated oven. When the edges of the dough begin to brown, reduce the heat and bake over low heat.
Preparation of the filling: cut the chicken meat into small cubes,
- just cut the tomatoes, peeled and seeds, dry them in a colander.
Grind the yolks with salt, pepper and dill, mix with meat and tomatoes, combine with whipped proteins.

Shortcrust pastry tartlets with minced goose liver

Ingredients:
For test:
- 300 g wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For minced meat:
- 150 g boiled goose liver,
- 3/4 cup cream
- 3/4 cup mushroom broth
- 50 g dried mushrooms,
- salt to taste.

Cooking:
Boil the goose liver until half cooked (it should be in the middle of pink). Wipe through a colander. Dilute with cream and mushroom broth. Beat eggs well, add to puree.
Put the resulting mass on a steam bath and stir until it begins to thicken, then remove from heat, add finely chopped boiled mushrooms and fill 3/4 of the prepared molds with the dough with this mixture. Place them all on a sheet, cover with a lid and bake over medium heat until the minced meat hardens.
Remove from molds when completely cool.

Shortcrust pastry tartlets with brains

Ingredients:
For test:
- 3 cups wheat flour
- 200 g butter,
- 200 g sour cream,
- 1 teaspoon of salt.
For filling:
- 500 g of minced brain

Cooking:
Chop the flour with butter until you get, as it were, oily cereals, pour in the sour cream mixed with salt, quickly knead the dough and refrigerate for 10-15 minutes.
Roll out the dough into a thin layer, cut out mugs from it with a notch, put them in greased molds-baskets, put the minced meat on the dough so that it does not reach the edges by 1/4. Put in a well-heated oven for 15 minutes.
Minced meat preparation: Boil 1 liter of water with 3 tablespoons of vinegar and put well-washed and peeled brains into boiling water. Boil 5 minutes. Remove with a slotted spoon, cool, cut into large cubes. Finely chop the onion, salt and fry in 2 tablespoons of butter until light golden brown. Mix with brains, then with 3 raw yolks, salt and pepper and combine with beaten 2 egg whites.
Remove tarts from molds after cooling.
Sprinkle with chopped parsley when serving.

Shortcrust pastry tartlets with sprats and tomato

Ingredients:
For test:
- 300 g wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For minced meat:
- 1 can of sprats,
- 1 tablespoon of tomato,
- 3 eggs,
- salt and pepper to taste,
- 100 g of cheese.

Cooking:
Prepare the dough (see above the recipe for “Barlets of Shortcrust Dough with Cumin”), roll it into a layer half a finger thick and, rolling it from a rolling pin, put it in basket molds greased with butter, sprinkled with flour and placed next to each other.
On the dough covering the molds, roll with a rolling pin so that the mugs are squeezed out. Press each circle with your fingers into the molds so that the dough covers their bottom and sides to the top.
Place the molds on a sheet and place in a well-heated oven. When the dough begins to brown on top at the edges, take it out of the oven, stuff it with minced meat and put it back in the oven, but with a slight heat so that a golden crust appears on the surface of the minced meat.
Preparation of minced meat: put the sprats in a bowl with oil and grind with a spoon into a homogeneous mass. Add grated cheese, mix and place in tartlets, filling them only 1/3.
Grind the yolks with a tomato, pepper and salt to taste, add 1 tablespoon of flour and mix gently with the egg whites whipped into a stiff foam. Cover the minced sprats with this mass, filling the molds 3/4. Bake on low heat.

TARTLETS (BASKETS) FROM SOUR CREAM DOUGH

Ingredients:
For test:
- 1.5 cups of wheat flour,
- 50 g butter,
- 150 g of sour cream,
- 1 egg
- salt to taste.

Cooking baskets:
Combine flour with sour cream and egg, put salt, pepper and margarine cut into pieces. Knead the dough thoroughly and refrigerate for 30 minutes.
Then roll it into a layer 2 mm thick, cut into squares and place in greased molds.
Bake as above.

French salad tartlets

Ingredients:
For test:
- 500 g wheat flour,
- 200 g butter or margarine,
- 200 g sour cream,
- 1 egg.
For filling:
- 2 boiled potatoes,
- 1 carrot,
- 2 apples,
- 2 tablespoons green canned peas,
- 1 pickled cucumber,
- 2 hard-boiled eggs,
- 1 stalk of celery
- 25 g butter,
- mayonnaise with sour cream,
- mustard,
- 1 tablespoon of wine.

Cooking:
Prepare the dough as indicated in the previous recipe. Bake baskets.
Cut potatoes into small cubes. Peel carrots, celery, cut into cubes and stew in butter with green peas. Hard-boiled eggs, pickled cucumber, peeled apples cut into small cubes.
Mix everything and season with mayonnaise with sour cream, mustard and wine.
Arrange the salad in ready-made baskets and garnish with a sprig of parsley.

Tartlets with apple and horseradish salad

Ingredients:
For test:
- 500 g wheat flour,
- 200 g butter or margarine,
- 200 g sour cream,
- 1 egg.
For filling:
- 130 g of apples,
- 25 g of horseradish,
- 25 g sour cream,
- sugar and salt to taste.

Cooking:
Prepare the dough as indicated above in the recipe "Tartlets from sour cream dough».
Bake baskets of sour cream dough and fill them with salad, for which grate apples on a coarse grater, horseradish on a fine grater, mix with sour cream, season with sugar and salt.

Tartlets with rice and prunes

Ingredients:
For test:
- 500 g wheat flour,
- 250 g margarine,
- 200 g sour cream,
- 1 egg
For filling:
- 250 g prunes,
– 3 canteens spoons of sugar,
- 1/2 cup rice
- 1 tablespoon butter, salt to taste.

Cooking:
Bake sour cream cakes.
For the filling, cook thoroughly washed prunes. Melt 3 tablespoons of sugar in a small saucepan, being careful not to burn it as this can give a bitter taste. Dilute the sugar with a decoction of prunes.
Fry the sorted and washed rice in 1 tablespoon of sugar, put prunes there and bake in the oven. Hold until the rice becomes soft.
Cool and fill baskets.

Tartlets with champignons

Ingredients:
For test:
- 2.5 cups of wheat flour (500 g),

- 1 cup sour cream (200 g).
For filling:
- 50 g of champignons,
- 1 egg
- 5 tablespoons chopped onion
- parsley greens,
- 50 g of cheese,
- 50 g butter,
- pepper and salt to taste.

Cooking:
Prepare sour cream dough, bake baskets.
Peel mushrooms, wash, dry, finely chop. Add chopped onion, egg to them, mix everything well. Arrange them on a baking sheet, sprinkle with grated cheese mixed with breadcrumbs, put a little cream and bake in the oven.
When the mushrooms are reddened, let them cool, fill the baskets and serve.

Tartlets with Neman salad

Ingredients:
For test:
- 500 g wheat flour,
- 250 g butter or margarine,
- 200 g of sour cream.
For salad:
- 1/2 duck,
- 2 carrots,
— 2 pickles,
- 2 potatoes,
- 1 onion,
- 1 teaspoon of adjika,
- 1/2 cup mayonnaise.

Cooking:
Bake baskets.
Prepare Neman salad: boiled duck pulp (without skin), boiled potatoes and carrots, cut pickles into thin slices, chop onion.
Season the prepared products with a part of the mayonnaise, adding adjika to it, stir, arrange in baskets, pour the remaining mayonnaise on top.

Puff pastry tartlets

For baking baskets, you can use any puff pastry - both unleavened and rich.

Instant puff pastry cups

Ingredients:
For test:
- 500 g wheat flour (2.5 cups),
- 250 - 300 g butter or margarine,
- 1 incomplete faceted glass of water,
- 1 egg
- 1 teaspoon of vinegar,
- 1/2 teaspoon salt.

Cooking baskets:
Sift flour on the board, finely chop it with butter or margarine, make a recess in the mass and pour into it an incomplete faceted glass of water with salt and vinegar and a raw egg.
Knead the dough, roll it into a ball and, covering with a napkin, put it for 1 hour in a cool place.
Meanwhile, prepare small metal molds in the form of baskets.
After thoroughly washing each, grease them inside with butter or margarine. Roll out the dough thinly and cut out circles slightly larger than the diameter of the mold.
Put a circle on the form and knead it around the edges, trim it on top, pour a handful of dry peas into the dough basket so that the basket retains its shape. Bake on a baking sheet.
Remove the finished baskets from the molds, pour out the peas, cool and fill with whatever fantasy tells.

For filling these baskets are suitable:
— meat salad,
- boiled meat, passed through a meat grinder and seasoned with fried onions and mayonnaise,
- chopped onion, fried until golden brown, with chopped hard-boiled eggs, pepper and salt,
- boiled mashed potatoes seasoned with onions fried in oil, butter, raw eggs, dill or parsley,
- etc.
Put ready tartlets on beautiful dish and sprinkle chopped herbs on top.

Tartlets with goose or duck

Ingredients:
- 4 baskets (20 - 25 g each),
- 120 g of meat (without bones) goose or duck,
- 20 g of champignons,
- 60 g of sauce,
- greens.

Cooking:
Cut the roasted goose or duck fillet into large strips, add chopped and stewed champignons or porcini mushrooms, pour in the sauce with Madeira.
With the cooled mass, fill the pre-baked puff or puff pastry baskets. sweet dough.
When serving, put a mushroom cap on each basket and sprinkle with finely chopped herbs.

Salted almond tarts

Ingredients:
For test:
- 2 cups wheat flour
- 200 g margarine,
- 3/4 cup milk.
For filling:
- 200 g of almonds,
- 2-3 tablespoons of vegetable oil,
- salt to taste.

Cooking:
Knead the puff pastry, put in the refrigerator for 1 hour, then bake the baskets.
Scald the almonds with salted boiling water and free from the peel. Dry the peeled almonds well and fry in melted butter with continuous stirring until they become light brown in color. Then the almonds should be placed on parchment paper, sprinkle with salt and pat dry.
Fill baskets and serve with beer.

Tartlets with poultry soufflé

Ingredients:

- 50 g boiled chicken,
- 50 g milk sauce,
- 20 g eggs,
- 8 g of cheese,
- 10 g butter,
- pepper.

Cooking:
Boil the processed poultry, remove the bones, pass through a meat grinder, and then wipe or pass through a meat grinder a second time, add milk sauce medium density, egg yolk, pepper and mix thoroughly.
Then add whipped egg white, mix gently, place in molds lined with puff pastry, trim, sprinkle with grated cheese, drizzle with melted butter and bake in a heated oven.

Tartlets with liver pate

Ingredients:

- 90 g of liver (veal, beef or poultry),
- 20 g butter,
- 15 g carrots,
- parsley,
- celery,
- 10 g of onions,
- 10 ml of wine (madeira),
- a little nutmeg, bay leaf, pepper.

Cooking:
Bake puff pastry cups.
Sauté thinly sliced carrots, parsley, celery and onions with butter, then put the liver, cut into small pieces (pre-scald the beef liver with boiling water), bay leaf, salt, pepper and fry it without browning.
After that, remove the bay leaf, pass the liver with vegetables through a meat grinder, and then wipe or pass through a meat grinder a second time, put in a bowl with softened butter and beat, add nutmeg in powder; you can add wine.
Put the finished pate in baskets.
Top can be decorated with a mesh of jelly.

Tartlets with liver pate and cheese

Ingredients:
- 4 puff pastry baskets (20 - 25 g each),
- 100-120 g of finished pate,
- 8 g of cheese,
- 8 g butter.

Cooking:
Put the molds in a thin layer of puff pastry, fill with liver pate (see the previous recipe), level, sprinkle with grated cheese, sprinkle with melted butter.
Bake the pâté baskets in the oven just before serving.
Remove the finished tartlets from the molds and place on a dessert plate covered with a paper towel.

Tartlets with ham and game

Ingredients:
- 2 baskets (20-25 g each),
- 25 g of ham,
- 25 g of fried game (pulp),
- 2 eggs,
- 25 g of champignons,
- 30 g red sauce with Madeira,
- 125 g milk sauce,
- 10 g of cheese,
- 15 g of butter.

Cooking:
Fried or boiled hazel grouse, partridge or pheasant and low-fat boiled ham, poached or canned champignons cut into noodles, fry in oil and season with red sauce with Madeira.
Fill the molds lined with puff pastry with this mixture, put on them one egg boiled “in a bag”, without a shell, pour the eggs with hot milk sauce, sprinkle with cheese, drizzle with butter and bake in a heated oven.

Tartlets with ham and mushrooms

Ingredients:
- 2 baskets (20-25 g each),
- 35 g of ham,
- 80 g of mushrooms,
- 2 eggs,
- 25 g of sauce,
- 15 g of butter.

Cooking:
Mushrooms or fresh porcini mushrooms cut into cubes, fry with butter, add diced boiled ham, red sauce with Madeira and let boil. With this stuffing fill the baskets, pre-baked from puff pastry.
In each basket with minced meat, release one raw egg, place in hot oven and keep it there until the egg is soft-boiled.
Place the tarts on a plate lined with paper towels.

Tartlets with mushrooms

Ingredients:
- 2 baskets (20-25 g each),
- 90 g of mushrooms,
- 2 eggs,
- 30 g sour cream,
- 75 g of sauce,
- 5 g butter,
- greens.

Cooking
Chop fresh porcini mushrooms or champignons into thin slices, fry in butter, add sour cream and boil.
Bake puff pastry baskets, put in them mushroom stuffing, place one egg on top, boiled “in a bag”, without shell, pour over sour cream sauce and sprinkle with parsley or dill.

Tartlets with fish and eggs

Ingredients:
- 2 baskets (20-25 g each),
- 2 eggs,
- 60 g of fish,
- 50 g of sauce.

Cooking:
In round or oval baskets baked from unleavened puff pastry, put pieces of boiled fish (salmon, whitefish, pike perch, mullet, etc.) without skin and bones, and on them - an egg boiled “in a bag”.
If the eggs are served hot, then pour them with red sauce with wine, tomato or crayfish on white wine, and if cold, then with mayonnaise.
Instead of fish, dough baskets can be filled with crabs or cod liver.

Tartlets with pike perch in tomato sauce

Ingredients:

- 100 g of pike perch,
- 12 g of crabs or 4 pcs. cancer necks,
- 20 g of champignons,
- 60 g of tomato sauce,
- salt to taste.

Cooking:
Cut pike perch fillet into small pieces and stew, add champignons, cut into thin slices, warm up. Then drain the broth, pour in the tomato sauce, boil.
Fill the pre-baked puff pastry baskets with the cooled mass.
When serving, put a piece of crab or a crayfish neck on each basket.

Tartlets with cod liver

Ingredients:
- 4 baskets of puff pastry (20-25 g each),
- 60 g cod liver,
- 20 g of champignons,
- 60 g of tomato sauce,
- 16 g of crabs.

Cooking:
In the canned cod liver, cut into pieces, put the mushrooms, cut into slices, stir and warm in the broth.
Then drain the broth, add tomato sauce, heat again and fill the pre-baked puff pastry baskets.
When serving, put a piece of crab on the basket.

Tartlets with canned burbot liver

Ingredients:
- 2 baskets (20-25 g each),
- 70 g canned liver burbot,
- 75 g of sauce,
- greens.

Cooking:
In ready-made baskets, put the heated burbot liver, cut into slices, pour over tomato sauce with wine and sprinkle with finely chopped parsley or dill.

Tartlets with crayfish necks

Ingredients:
- 4 baskets (20-25 g each),
- 12 cancer necks,
- 20 g of champignons,
- 4 g butter,
- 60 g of cancer sauce,
- greens.

Cooking:
Bake baskets of sweet or puff pastry. Crayfish tails, stewed champignons or porcini mushrooms cut into circles, warm with butter, season with crayfish sauce and put in baskets.
When serving, sprinkle the baskets with parsley, put on an oval dish or dessert plate and garnish with parsley sprigs.
You can also cook baskets with crabs.

Tartlets with crabs and mushrooms

Ingredients:
- 2 baskets (20-25 g each),
- 70 g of crabs,
- 20 g of champignons,
- 75 g of sauce,
- greens.

Cooking:
Crabs and chopped champignons put in a bowl, add steam sauce and boil.
Then put the crabs in baskets baked from rich or puff pastry, pour over with steam sauce and sprinkle with finely chopped herbs.

Ingredients:
- 4 baskets of puff pastry (20-25 g each),
- 15 g of crabs,
- 15 g of mushrooms,
- 50 g of tomato sauce with vegetables,
- 50 g milk sauce,
- 1 egg
- 6 g of cheese,
- 5 g butter,
- ground red pepper.

Cooking:
Prepared crabs, cut into pieces, and porcini mushrooms or champignons (boiled) season with tomato sauce with vegetables and fill them with baked from rich or puff pastry baskets.
Prepare a milky sauce of medium density, add egg yolk to it, season with salt and red pepper, put whipped protein, mix gently. Using a pastry bag with a curly tube, cover the baskets with sauce, sprinkle with cheese and drizzle with butter.
Bake the baskets in a very hot oven and serve immediately, laying on a dish covered with a napkin.
You can also cook tartlets with cancer necks.

Eggs in crab baskets

Ingredients:
- 1 basket (80 g) of puff pastry,
- 1 egg
- 35 g canned crabs or cancer necks,
- 25 g mayonnaise,
- 10 g of granular caviar,
- greens.

Cooking:
Boil the eggs in a bag, cool. In baskets of puff or unleavened pastry, filled with crabs, seasoned with mayonnaise sauce, place the eggs. Around release grainy caviar from a paper tube (in the form of a lace).
When serving, put the baskets on a dish covered with a paper napkin, decorate with parsley or celery sprigs.

Crab tarts with milk sauce

Ingredients:
- 4 baskets (20-25 g each),
- 50 g of crabs,
- 15 g of mushrooms,
- 50 g of sauce,
- greens.

Cooking:
Cut the processed crabs into pieces, season with tomato sauce with vegetables, add chopped boiled porcini mushrooms or champignons, heat to a boil, fill the baskets baked from rich or puff pastry with this mixture, sprinkle with parsley and immediately serve on a dish covered with a napkin.
You can also cook cancer necks.

Oysters in baskets (tartlets) in sauce

Ingredients:
- 4 baskets
- 8 oysters,
- 10 ml white wine,
- 5 g butter,
- 10 g of mushrooms,
- 30 g of crabs,
- 75 g of tomato sauce.

Cooking:
Bake puff pastry baskets. Remove the oysters from the shells and, together with the liquid, put in a saucepan, add white wine, butter, chopped and poached porcini mushrooms and pieces of crabs and simmer.
After that, pour in the tomato or white sauce, bring to a boil, fill the baskets, place them on a dish covered with a paper napkin, and serve.

Tartlets with shrimps and cheese

Ingredients:
-500 g peeled shrimp,
-200 g Dorblu cheese,
-20 ml lemon juice,
-40 ml of white wine,
-2 garlic cloves.

Cooking:
Put the cheese on a slightly heated frying pan. When it melts, add the shrimp and mix well. Pour in the lemon juice and add the minced garlic. Let the resulting mass sweat a little, add wine, simmer for another 2 minutes, then remove the pan from the heat and cover with a lid. Fill the finished tarts.

Tartlets with green peas and sardines

Ingredients:
-100 g green peas,
-100 g canned sardines in oil,
-100 g of tomatoes,
-1 boiled egg,
-80 g mayonnaise,
-20 g mustard,
-red ground pepper- taste.

Cooking:
Chop the egg, cut the tomatoes into slices, mix the sardines with the egg and green peas, pepper and season with mayonnaise and mustard, after mixing them. Lay out ready stuffing into tartlets and garnish with tomato slices.

Tartlets with walnuts and garlic

Ingredients:
-walnuts,
-garlic,
-mayonnaise,
-black olives, lemon slices - for decoration.

Cooking:
The amount of ingredients is to taste. Grind walnuts and garlic, mix with mayonnaise. Place the finished filling in tartlets and top with olives and lemon slices.

Tartlets with carrots and processed cheese

Ingredients for 8-10 tartlets:
-2 processed cheese,
-1 carrot,
-2 garlic cloves,
- mayonnaise, herbs, salt, pepper - to taste.

Cooking:
Grate carrots and curds, chop greens and garlic. Combine all the ingredients, season with mayonnaise, salt, pepper and mix. Fill the tartlets with stuffing and decorate.

Salmon tartlets

Ingredients:
- sliced salmon
-butter,
- cream cheese (can be with herbs),
-sour cream.

Cooking:
Put a thin piece of butter on the bottom of the tartlet. Then put the fish in. Mix cream cheese with a small amount of sour cream until the consistency of thick mayonnaise.
Using a pastry syringe, decorate the center of the tartlets with creamy mass.

Tartlets with smoked sausage, tomatoes and garlic

Ingredients:
-100 g smoked sausage,
-2 tomatoes,
-3 stalks of green onions,
-2 garlic cloves,

-salt, pepper - to taste.

Cooking:
smoked sausage and cut the tomatoes into thin strips, add finely chopped garlic and onions, season with vegetable oil, salt, pepper and fill the finished tartlets with this filling.

Tartlets with chicken and mushrooms

Ingredients:
-500 g chicken fillet,
-200 g of tomatoes,
-150 g pickled mushrooms (preferably small ones),
-3 boiled eggs,
-150 g mayonnaise,
-greens - to taste.

Cooking:
boiled chicken fillet cut into small cubes, chop the eggs. If the pickled mushrooms are small, leave them whole; if they are large, cut into pieces. Mix finely chopped tomatoes with eggs and chicken, add mushrooms, salt, pepper, season with mayonnaise and mix. Put the resulting mass into tartlets, decorate them with greenery, put a small fungus on top of each tartlet.

Tartlets stuffed with meat, orange and nuts

Ingredients:
-300 g boiled meat,
-1 orange,
-1 sweet and sour apple,
- juice of ½ lemon,
-2 tbsp vegetable oil,
-1 tbsp Sahara,
-1 tsp chopped nuts (any)
-10 olives,
-200 g mayonnaise,
-salt, pepper - to taste.

Cooking:
Combine sugar, zest of ½ orange, lemon juice, nuts, vegetable oil and mayonnaise. Cut the meat into cubes, finely chop the apple, combine the ingredients, pour the resulting sauce, mix and put in tartlets. Garnish with herbs, orange slices and olives.

Tartlets with vegetable filling

Ingredients for 10 tartlets:
-10 boiled eggs,
-4 fresh cucumber,
-2 bunches of radishes
-2 bunch of green onions
- lettuce, mayonnaise, salt - to taste.

Cooking:
Chop the eggs, cut the cucumbers into small cubes, grate the radish on a coarse grater, lettuce and green onion chop finely. Mix all the ingredients, season with mayonnaise, salt and put in tartlets. Garnish with radish and cucumber slices.

Tongue stuffed tarts with cream cheese

Ingredients:
-100 g boiled tongue,
-200 g eggplant,
-100 g pickles,
-200 g cream cheese,
-1 sweet bell pepper,
-greens - to taste.

Cooking:
Cut the peeled eggplant into small cubes and fry in butter, salt. Cucumbers, peppers and tongue also cut into small cubes, chop the greens. Eggplants, cucumbers, peppers and tongue season with cream cheese, add herbs and mix. Fill the finished tartlets with the filling.

Tartlets with salmon and red caviar

Ingredients:
-200 g salmon,
-150 g avocado,
-2 boiled eggs,
-1 carrot,
-40 g red caviar,

Cooking:
Cut salmon into small pieces. Chop the eggs, avocado and cucumber as well. Combine everything, mix and place in tartlets. Lay caviar on top of the filling.

Tartlets stuffed with shrimp, eggs and green peas

Ingredients:
-300 g shrimp,
-4 boiled eggs,
-100 g canned green peas,
-100 g of grated cheese.

Cooking:
Mix boiled and peeled shrimp with finely chopped eggs, add green pea and grated cheese. Season with mayonnaise and mix.

Tartlets stuffed with salmon and cheese

Ingredients:
-100 g salmon
-100 g butter,
-100 g soft cheese,
-1 sweet pepper,
- dill greens.

Cooking:
Grate the frozen butter on a coarse grater. Then add cheese, finely chopped salmon and dill to the butter. Blend all ingredients in a blender until homogeneous mass or pass through a meat grinder and cool in the refrigerator. Fill the tartlets with the filling, garnish with a sprig of dill and a slice of bell pepper.

Salmon mousse in tartlets

Ingredients:
-100 g fillet smoked salmon,
-200 g Philadelphia cheese,
-1 garlic clove
-1 tbsp red caviar,
-1 tbsp lemon juice
-3-5 sprigs of parsley,
- ground black pepper - to taste.

Cooking:
Cut the salmon fillet into small pieces. Add cheese, finely chopped greens, pepper and blend with a blender until fluffy, adding lemon juice to taste. Using a pastry bag or bag with a cut off corner, fill the finished tartlets with mousse and garnish with herbs.

New Year's tartlets with cottage cheese and eggplant

Ingredients:
-1 eggplant,
-250 g of cottage cheese,
-2 tbsp crushed walnuts,
-1 bunch of dill
- vegetable oil, salt, ground black pepper - to taste.

Cooking:
Cut the eggplant lengthwise, salt the half, drizzle with oil and bake in the oven for 30 minutes at 180°C. Then take it out and refrigerate. Take out the pulp and, combining it with cottage cheese, puree in a blender. Add nuts, salt, pepper to this mixture and stir. Fill the finished tartlets with the prepared filling and sprinkle with nuts on top. Cut out the Christmas tree from the cheese slices using the Christmas tree template, dip each in mayonnaise, then in dill and place on tartlets.

Tartlets with quail eggs, mushrooms and celery

Ingredients:
-300 g canned champignons,
-10 g dried mushrooms,
-5 boiled quail eggs,
-30 g green onions,
-1 celery root,
-100 g butter,
- grated nutmeg, salt, pepper - to taste.

Cooking:
Soak dry mushrooms overnight, then drain, chop finely and fry for vegetable oil. Chop the mushrooms and eggs, cut the onion into small cubes, chop the green onion, grate the celery root. Combine all ingredients with softened butter, add grated nutmeg, salt and pepper.

Tartlets with carrot and mushroom filling

Ingredients:
-2 large carrots
-1 can of canned champignons,
-1 red bell pepper
-1 yellow bell pepper
-vegetable oil, mayonnaise, a few sprigs of parsley.

Cooking:
In a frying pan with vegetable oil, first fry the mushrooms, then add the carrots grated on a medium grater, red and yellow peppers cut into small pieces and simmer the resulting mass until tender. Put a little mayonnaise inside each tartlet, then lay out the finished filling and decorate with parsley leaves on top.

Tartlets with seaweed and squid

Ingredients:
-6 tartlets,
-2 squid,
-100 g of seaweed,
-1 onion,
-2 tbsp vegetable oil,
-½ tsp vinegar,
-½ tsp water,
-1 tbsp chopped parsley,

Cooking:
Boil prepared squids in salted water for 3 minutes and cut into thin strips. Finely chop the onion and drizzle lightly with a mixture of vinegar and water. Mix calamari with sea kale, onion, vegetable oil and pepper. Start tartlets, top with chopped parsley.

Tartlets with tuna, tomatoes and corn

Ingredients:
-1 can of canned tuna,
-2 tomatoes,
-2 boiled eggs,
-300 g canned corn,
-200 g of hard cheese,
-2 tbsp mayonnaise,
-2 tbsp tomato paste,
-salt - to taste.

Cooking:
Finely chop the eggs and mix with the tuna. Cut the tomatoes into cubes, grate the cheese on a coarse grater. Mix all the ingredients, season with mayonnaise, salt to taste. Grease the inside of the finished tartlets tomato paste and put stuffing in them. Bake in the oven at 180°C for 10 minutes. Then garnish with parsley sprigs and serve hot.

Julien in tartlets

Ingredients:
-500 g boiled chicken breast,
-500 g of champignons,
-300 g of cheese,
-2 bulbs,
-500 ml 20% cream,
-2 tbsp flour,
-vegetable oil.

Cooking:
Finely chop the mushrooms, onion and breast and fry in vegetable oil until the excess liquid has evaporated. Then add the cream and slowly add the flour to thicken the mass. Arrange the filling among the tartlets, sprinkle with grated cheese on top and bake in the oven until golden brown.

Tartlets stuffed with potatoes and bacon

Ingredients:
-5-6 potatoes,
-400 g bacon,
-2 bulbs,
-2 tbsp butter,
-1 stack dry white wine
-1 stack cream,
-salt, ground black pepper - to taste.

Cooking:
Cut the peeled potatoes into slices and fry them together with one finely chopped onion in butter. Divide the second onion in half: cut one half into rings, the other into small cubes. Cut the bacon into strips. Arrange 2 strips in the form of a cross in each tartlet, put potatoes in the center of each cross, salt, pepper, garnish with an onion ring. Then tie bacon strips around the potatoes and onions and bake in a preheated oven at 180°C for 10 minutes. AT dry wine add the remaining finely chopped onion and simmer for 10 minutes, then mix with cream. Pass the resulting sauce through a sieve. Pour sauce over finished tartlets and serve.

Tartlets with walnuts and caramel

Ingredients:
-250 g coarsely chopped walnuts,
-185 g powdered sugar,
-75 g cream,
-80 g honey,
-25 g butter.

Cooking:
Melt the honey and sugar over low heat in a heavy-bottomed saucepan, shaking it slightly from time to time. Do not use a spoon, as the caramel may not turn out. When the mixture turns golden, add the nuts, mix and fill the tartlets with this filling.

Tartlets with cottage cheese, fruit and chocolate

Ingredients:
-400 g of cottage cheese,
-2 yolks,
-1 banana,
-1 orange,
chocolate, sugar - to taste,
- a little vanilla sugar.

Cooking:
Using a mixer, beat the cottage cheese with regular and vanilla sugar until a homogeneous mass is obtained. Then add the yolks and beat everything well until you get a fluffy, creamy mass. Cut peeled fruits into small pieces. Fill the tartlets curd cream. Lay fruit slices on top of each tartlet and sprinkle with grated chocolate.

FILLINGS FOR TARTLETS

Red fish and cream cheese

Preparing such a filling is very simple - fill the basket with tender cream cheese, sprinkle with herbs, add a thin slice of lemon and garnish with a medium-sized piece of lightly salted red fish rolled up with a rose.
If suddenly you do not have cream cheese in the refrigerator, then the option with good butter is also acceptable. The main thing is that the oil is not solid, but slightly melted.

Cheese and chicken pate

A very satisfying tartlet that is baked in the oven and served hot. For the filling you only need fresh chicken pate, mixed with greens, and not very spicy cheese that does not interrupt the taste chicken meat. It is better to serve such tartlets on lettuce leaves sprinkled with lemon juice.

Onion, curd cheese and caviar

Very exquisite tartlets that will decorate any holiday. At the same time, it is quite easy to make them. For the filling, you need a glass of the most inexpensive dry champagne, onions, butter, cottage cheese and red caviar.

In butter, fry the onion until a transparent color, then add champagne and simmer until the liquid has evaporated. Cool the onion and put it in baskets, fill with cheese and garnish with red caviar. A very unique and delicious topping.

Vegetables and greens

Such baskets will appeal to lovers of vegetables and herbs. The filling is based on baked eggplants, peppers, tomatoes. We advise them to finely chop and mix with a small amount olive oil with salt, sprinkled with lemon juice.

For a bright green sauce, you need to beat greens, boiled spinach with a pinch of salt in a blender. Such tartlets can be served hot, having previously held them in a preheated oven for several minutes until a golden cap forms. You can also use it as a cold appetizer.

Rabbit pate

The filling is very simple to prepare - you need to take a rabbit pate and blackberry sauce, which generously coat the bottom and walls of the tartlet. Very spicy filling with a hint of berries. Just don't go overboard with the sauce or you risk not getting any meat flavor at all.

mushroom julienne

Tartlet is a great shape for mushroom julienne under cheese crust. Julienne is prepared in the same way as classic version, only baked in molds immediately with a sand or unleavened basket. Get a small variation of the open mushroom pie, which can be eaten both piping hot and barely warm.

Ham, melon and colored sauce

For such a tartlet, you need thinly sliced ham (or jamon), in which you need to carefully wrap a piece of ripe melon and sauce based on butter and herbs. We recommend grinding the greens with a mortar before mixing all the ingredients for the sauce, then it will turn out to be uniform in consistency and color. We recommend not only smearing the bottom of the basket with this sauce, but also using it as a decoration, squeezing out a small amount with a pastry bag and a nozzle.

Radishes, arugula and feta cheese

Very light tartlet with cheese and vegetable taste. For the filling, you only need feta, a few circles of radish, arugula leaves (you can replace it with your favorite greens) and a pinch of your favorite spices. Served cold.

Shrimps, avocado, cherry tomatoes

We recommend trying to fill the tartlet with a salad of shrimp, avocado and cream sauce. Steamed shrimp should be finely chopped (you can even grate), add small cubes of ripe avocado to them. For dressing you need to prepare cream sauce from cream 33%, a small amount of flour, butter, pepper, salt and garlic.

To prepare the sauce, you need to fry the flour in a dry frying pan until golden brown, pour in the cream, add crushed garlic, salt, pepper and, stirring constantly, hold over low heat for several minutes. You can decorate tartlets with cherry slices, laying them in a circle, and greens.

Tuna, olives, eggs, onions

For the filling you will need canned tuna in own juice, finely chopped olives and onions, very finely chopped eggs, salt and pepper to taste. For dressing, we recommend mixing a little fat sour cream, lemon juice and olive oil. You can decorate the tartlets with whole olives and lemon slices.

Ham and canned peach

The filling is based on a salad of ham (or ham), herbs, and grated cheese. On top of the tartlet, you can cover the halves of a canned peach, after allowing the juice to drain. A fruity note will emphasize the taste of ham, you will get an original combination.

Curd and berries

A great appetizer or snack for both lovers of fatty cottage cheese and dieters. For the first, a basket of shortbread sweet dough stuffed with fatty cottage cheese and fresh berries, poured with caramel or berry sauce. For the second - a tartlet from unleavened thin dough with fat-free light cottage cheese, berries and grated lemon zest.

Custard and fresh fruit

If you are a sweet lover, then you simply cannot resist such a basket. Custard We recommend using vanilla. For beauty and additional taste, you can cover the berries and part of the cream with transparent jelly.

wine pear

You will get not only very tasty, but also visually very beautiful tartlet. We recommend using large puff pastry tartlets.
The pear must first be brought to softness in boiling red wine and cut with a knife as shown in the picture. After that, put the pear on a basket, pour maple syrup over it and put it in the oven for a few minutes.
We recommend serving hot or warm with cream or curd sauce.

And the tarts are excellent. with mincemeat. Be sure to try:

Let the filling for tartlets prepared by you be uniquely tasty and original. Fantasize and you can't go wrong!

Due to the neutral taste of tartlets, both sweet and savory fillings can be used for them. I filled them with liver pate, crab and cheese lettuce. It turned out elegant and, of course, delicious. There is another very important nuance that I want to tell you about. For baking tartlets, it is desirable to have metal molds with a diameter of 3-5 cm. I found only 6 metal ones, and the remaining 12 pieces were silicone. I bought silicone ones for cupcakes, so I had to experiment with tartlets. I concluded for myself that silicone molds also good, but still better to buy 18 identical metal molds. What conclusion you draw is up to you.

Cooking time - sculpt for 5 minutes, cool for 30 minutes, bake for 15 minutes.
Quantity - 18 pieces.

Ingredients:

Oil- 100 gr.,
Yolk - 1 pc.,
Sour cream or water - 2 tbsp. spoons,
Salt - a pinch
Sugar - 1 teaspoon,
Flour- 200 gr.

Cooking method:

Put the softened butter in a bowl and cut it with a knife. I put the yolk.
Pour salt and sugar.
Place these flavor enhancers as you wish. Maybe more sugar or more salt. I like a slightly sweet taste, closer to neutral.
Now put sour cream or cold water.
This additive is so that the tartlets do not crumble, because shortbread dough itself is very tender, and we need the “plates” to keep their shape.
Now adding a little flour, knead the dough. It will feel soft to the touch.
Wrap it in plastic and put it in the fridge for 30 minutes.
Then we pinch off a piece of dough the size of Walnut and roll a bun out of it.
Then we roll out the cake with a rolling pin.
Now we transfer this cake to the mold and distribute it with our fingers along the sides and bottom, repeating its outlines.
Since the sizes of molds are different for everyone, the amount of dough must be adjusted empirically. The main thing is that the dough in the mold should be thinly distributed.
I had three types of molds, so I got used to it, but everything turned out great.
Poke holes in the bottom of the tartlets with a fork to prevent them from puffing up while baking.
Put the prepared molds on a baking sheet. Put the tray in oven for 15-20 minutes, and bake the tartlets until cooked, that is, until golden brown. Oven temperature 180 degrees C.
We take out the baking sheet, let the tartlets cool, and “pour out” our “bowls” from the molds (so, if necessary, bake the next portion).
Hope, dough for tartlets You will be surprised by its simplicity in preparation and at the same time amazing taste. Tip These tartlets can be baked in advance, as they can be stored without filling for a week or even more, and only the toppings can be prepared before the guests arrive.