Cheese tartlets with filling recipes. Salad with red fish in tartlets “Delicacy”

Potato tartlets with chicken fillet and garlic cheese sauce

Ingredients:
chicken fillet - 700 gr.
mayonnaise - 200 gr.
garlic - 3 cloves
potatoes - 6-8 pcs.
cheese - 100-200 gr.
green onion - to taste
salt - to taste

Prepare the filling. Wash and cut chicken fillet small cubes. Pour 0.5 cups of water into the frying pan. Add mayonnaise and chicken fillet there. Add salt. Mix. Close the lid. Simmer for 25-30 minutes, stirring occasionally. Remove from stove. Cool. Add chopped garlic. Mix.
Wash the potatoes, peel and grate. Add salt. Mix. Place the resulting mass into muffin tins, greased with butter. Place the previously prepared filling in the center.
Place in the oven, preheated to 220-230 degrees. Bake for 20-30 minutes.
Grate the cheese on a fine grater. Chop green onions. Combine onion and cheese. Mix. Spread the resulting mass onto hot tartlets and put them back in the oven. Bake for 7-10 minutes.

Lavash tartlets

Very convenient recipe, because the day after the holiday, you can use a wide variety of leftovers from the holiday table, top it with a cheese mixture, bake it - and here you have a new dish.
Needed: 2 thin round pita breads (small), one chicken breast boiled, cheese, half a sweet pepper, sour cream, 2 eggs (alas, there was no festive table the day before).
Finely chop the chicken breast, grate the cheese on a fine grater, sweet pepper cut into small cubes, mix everything, add an egg, a little sour cream (you can use bechamel sauce), salt, pepper, add your favorite herbs.
Cut the lavash into squares. Silicone molds place on a baking sheet. Place 2 squares of lavash crosswise into the molds, knead as much as possible and lay out the filling.
Mix 1 egg with 2 tbsp. spoons of sour cream, divide in half. Set aside half. Add paprika to the remaining half, a little salt, and pepper if desired. Use a brush to coat the edges of the lavash well.
Place in the oven, temperature 200 degrees, bake until browned. Cool slightly and remove from molds. Very easy to get. They keep their shape.

Tartlets with curd filling

But for this we take loose dry cottage cheese and thick tartlets.
The filling is as follows: cottage cheese, parsley, cilantro, red bell pepper, salt, pepper, mayonnaise.
Light summer variation. True, in our family it also goes great in winter.

Salads in tartlets on the holiday table are convenient, beautiful, and practical. It’s not difficult to prepare them, the main thing is to choose salads that are not too crumbly in consistency and correctly combine them with tartlets made from the appropriate types of dough.

Types of snack tartlets

Most often, tartlets are made from shortbread, puff pastry, or plain yeast-free dough(phyllo dough) with additives.

Tartlets from shortcrust pastry the most high-calorie. The filler for them should not be too juicy.
Puff pastry tartlets - soft on the inside, crispy on the outside. Suitable for all types of salads.
Tartlets made from simple yeast-free dough are the thinnest and crispiest. For meat fillings, you should choose tartlets with added spices; for salads with cheese, tartlets made from plain or cheese dough would be a good choice.
This type of tartlet is best suited for very juicy salads With the largest number refills.

Not all housewives are satisfied with the quality of ready-made store-bought tartlets. No problem, these convenient and very tasty portioned “salad bowls” are very easy to prepare yourself.

For shortbread tartlets Any of your favorite shortcrust pastry recipes without added sugar will do. It is not necessary to choose round molds for baking - pieces baked in oval, square and shaped molds look very attractive on the table.
Puff tartlets are made from purchased puff pastry without yeast in muffin tins.
For crispy tartlets, simple yeast-free dough filo with the addition of butter, spices or cheese - it is rolled out thinly and cut out with a glass. The pieces are baked not inside the molds, but by wrapping the dough around the outside of the tin molds.
The most basic version of homemade tartlets is made from ready-made pita bread, dried in mini-muffin tins.

This video will help you make your own tartlets from shortcrust pastry.

Recipes for salads in tartlets

And now some recipes popular salads, which can be put into tartlets.

Salad with cod liver, carrots and eggs

The quantity of products is calculated to fill 24 tartlets:

1 can of canned cod liver in oil;
2 boiled eggs;
1 boiled or baked carrot;
spicy cheese – melted or hard – 100 g;
green onions – 1 bunch;
pepper, mayonnaise for dressing, salt.

Preparation:

Rub on coarse grater or finely chop carrots and eggs. Separate the liver from the oil, place in a bowl and mash with a fork. Add eggs, carrots, shredded cheese and very thinly sliced onions.

Season with spices and salt, add two full spoons of mayonnaise and mix thoroughly. If it turns out a little dry, you can add mayonnaise.

Distribute the finished salad among tartlets.

Shrimp salad with mozzarella and garlic dressing

Products are taken based on filling 25–30 tartlets:

250 grams of boiled shrimp;
4 boiled eggs;
200 grams of mozzarella cheese;
one large sweet pepper (preferably red);
mayonnaise – 100 gr;
1 clove of garlic;
fresh ground pepper and salt.

Preparation:

Grate the cheese, chop the eggs into smaller pieces, and cut the pepper into small cubes. Add boiled peeled shrimp, season with spices and a little salt.

Add mayonnaise to finely chopped garlic, pour the sauce into the prepared salad.

Fill the tartlets and serve.

Salad with chicken and prunes

Ingredients for 30 small tartlets:

A little smoked chicken fillet;
two small pickled cucumbers;
one hundred gr. large prunes;
a small jar of milk corn;
150 grams of sharp cheese;
3 boiled eggs;
mayonnaise, pepper, salt to taste.

Preparation:

Steam the prunes with boiling water for 15 minutes, remove the pits and dry the prunes with a napkin. Place the milk corn in a sieve and let drain completely.

Cut all the products into cubes the size of a corn grain, add salt, season with pepper and mayonnaise, and mix.

Mushrooms with liver

For 25–30 servings:

250 grams of liver (can be pork or beef);
250 grams of mushrooms - champignons, oyster mushrooms, honey mushrooms are suitable;
three sweet onions;
2 boiled eggs;
lettuce leaves;
Add mayonnaise for salad, salt and ground pepper to taste.

Cooking method:

It is better to fry the liver in a whole piece, then cool and cut into small cubes. Finely chop the mushrooms and fry with onions, cool.

Cut the peeled eggs, like the liver, into cubes.

Now combine all the ingredients in a salad bowl, seasoning with pepper, salt and mayonnaise.

Place a piece of lettuce leaf into the tartlets and fill with mushroom salad on top of it.

With tuna and fresh tomato

For 6-8 medium-sized tartlets:

1 can of canned tuna;
small pickled cucumber;
one large fresh tomato;
two boiled eggs;
a thin bunch of greens - dill, parsley;
2-3 tablespoons of not too fatty mayonnaise.

Preparation:

Cut the tomato and cucumber into cubes, grate the eggs, chop the greens very finely.

Separate the tuna meat from the liquid, remove the bones (if any) and mash the fillet with a fork. Add the rest of the salad ingredients, add some salt, sprinkle with freshly ground pepper and add mayonnaise, mix.

Place tuna salad in tart shells and serve.

Salad with caviar and squid

For 30 tartlets:

300 g boiled squid;
100 grams of pitted green olives;
100 g caviar;
2 boiled eggs;
mayonnaise with olive oil;
1 clove of garlic.

Preparation:

Grind all the products into cubes slightly larger than caviar. Crush the garlic with a press and mix with mayonnaise.

Refuel garlic sauce mixture of salad ingredients, taste and add salt/pepper to taste.

Crab salad, with feta cheese and cucumber

For 10–12 medium tartlets:

200 grams of crab meat or crab sticks;
100 grams of lightly salted cheese;
one fresh cucumber;
one clove of garlic;
three spoons of sour cream, a spoon of mayonnaise;
a small bunch of greenery.

Preparation:

Cut the crab meat into smaller pieces, grate the cucumber, and remember the cheese with a fork. Finely chop the greens.

Add mashed garlic to the mixed mayonnaise and sour cream. Season the salad with the resulting sauce.

Divide among tartlets and serve.

How to decorate salad tartlets

When you decorate a salad in tartlets, it has a double meaning - the additions should not only make the dish look more attractive, but they must also taste well with its main components.

Salads with red fish and seafood are usually decorated with caviar, shrimp, colored olive rings or a quarter of a very thin slice of lemon. Also for fish salads fresh dill is suitable.
To decorate chicken salads, use cranberries or lingonberries.
Salad with meat, liver or ham is well decorated green peas and pomegranate seeds - if you place one pea in each indentation along the wavy edge of the tartlet, it will look like a crown.
Looks nice and goes well with meat salads decoration from green onions. The arrow needs to be divided lengthwise into very thin stripes, and these stripes should be “curled” using reverse side knife, in the same way as curls are made on a gift ribbon, and decorate the tartlets with the resulting curls.
Vegetable salads, as well as any type of salad containing bell peppers, are great to decorate with very thin strips of pepper, and it looks especially beautiful when they are of different colors.
Small cherry tomatoes are also very good for decorating vegetable salads.
Any salad that includes an egg looks beautiful with “daisies” of white with a yolk core.
Feel free to decorate mushroom salads with small pickled mushrooms.

flour 300 g
egg - 1 piece
butter - 100 g
salt - half a teaspoon
sugar (or better powdered sugar) - half a glass
A little vanilla sugar for aroma.

Sweet baskets - for sweet fillings!

Remove sugar from the recipe and make it unsweetened shortbread dough, which makes excellent tartlets for meat, fish, cheese and salad appetizers. Experiment with salt and find your taste!

On the table:

baking tray
bowl
measuring cup
mixer
molds
knife and spoon.

Let's get started prepare:

An hour before cooking, the butter and egg should warm up to room temperature, so take them out of the refrigerator.
Divide the slightly softened butter into pieces, put it in a mixer and mix until creamy at low speed.
Add sugar (or powdered sugar) to it and immediately vanilla sugar. Continue beating at the same speed.
Sugar/powder has dissolved - now add the egg. Gently beat the mixture further until the egg is mixed with the butter.
It's time for the flour. Pour it in and using a mixer (or by hand) knead the dough until a homogeneous ball appears.
We wrap this lump in a plastic bag (or cling film) and put it in a cool place for half an hour.
The dough has cooled down. Now we divide it into 6-8 parts and place it on the bottom of the molds.

Attentively

The layer must be uniform, otherwise you will get a crooked tartlet.
Make sure that the dough is carefully pressed along the sides. Then the edges are smooth and neat.

You don't have to do the next step! Personally, I skip it. But…
If you want to observe all the “culinary decency”, then know that experienced housewives claim that the prepared molds with dough will be tastier, more tender and rosy if you put them either back in the refrigerator for half an hour, or immediately in the freezer, but then only for 15 minutes .
Now comes the fun part!
Preheat the oven to a temperature of 180-200 degrees, place the molds with dough in it and wait for 15 minutes. Check readiness by color - the tartlets will become soft golden.
We take the tartlets out of the oven, cool them directly in the molds, and then take them out, carefully helping yourself with a knife or fork.
The tartlets are ready, you can fill them!

Sand tartlets are remarkable in that they perfectly serve as an edible plate, while remaining crumbly and tender.

2. Recipe for hand kneading

Let's take it:

flour 300-400 g
butter 150-200 g
sunflower oil (for greasing the molds, if they are metal)
sugar, salt (to taste).

On the table: glass of water, bowl, baking dishes.

Let's get started prepare:

Take a glass and pour it into it clean water, and add, stirring, salt and sugar. If you make unsweetened tartlets, you don't need sugar.
Stir until the salt/sugar dissolve. Now put the glass in the refrigerator for about half an hour.
Let's proceed directly to the dough: pass the flour into a bowl through a sieve - this will clear it of lumps and saturate it with oxygen.
Soften the butter a little room temperature and cut into small pieces to make kneading easier.

Add the butter to the sifted flour and knead – you get this butter-flour “crumb”.
We remember that there is no water in a glass in the refrigerator! We take it out and pour it into a bowl and stir the mass until it becomes homogeneous.
Roll the dough into a ball, wrap it in cling film (or just a bag) and put it to “rest” in the same refrigerator for 4 hours...
...The dough is ready, now we line the molds with it, greasing each one with sunflower oil.

Knead the dough, carefully distributing it over the mold.

Pay special attention to the edges.

Place the molds with the dough in a preheated oven and bake the tartlets at a temperature of 180-200 g for about 15-20 minutes.
We determine readiness as always by its juicy golden color.
We take the molds with the prepared baskets out of the oven, let them cool, take out the tartlets, lay out the filling and surprise your friends at the festive table!

3. Delicate baskets on sparkling water

Let's take it:

flour 2.5 cups
2 eggs (you can only take yolks, but then 4)
butter 150-200 g
salt 1.5 teaspoon
2 tablespoons powdered sugar (or sugar)
a little turmeric for a golden hue of the baskets (on the tip of the knife)
glass of sparkling ice water.

Let's get started prepare:

Cool 1 cup in the refrigerator until ice-cold mineral water.
Sift the flour and mix it with salt, sugar (powdered), turmeric.
Stir pre-softened and chopped butter into the dry mixture.
Add eggs (or yolks) one at a time.
Add mineral water.
Stir until smooth and put in the refrigerator to set for half an hour.
Line tartlet molds with dough.
Bake the tartlets in the oven at a temperature of 180-200° for 20-25 minutes.

Shortbread dough tends to rise, so the tartlets are not very deep. There are a couple of secrets here: lightly prick the dough with a fork and place a few beans on the bottom (directly on the dough) or fill the molds with the dough with dry peas. You will remove the legumes after baking, but the dough will not rise.

Let's add two videos to this section. Watch how to make tartlet dough and shape them in a tin.

1. Preparation of shortcrust pastry.

2. Making baskets.

Puff pastry tartlets without molds

Will need:

sifted flour - two full glasses (maybe with a slide)
butter: melted and then frozen 180-200 g.
cold water (almost ice cold) 3 tablespoons.

On the table: bowl, knife, baking sheet.

Let's get started prepare:

Crumble - cut the frozen butter into small pieces.
Sprinkle flour on the table in an even layer and place small pieces of butter on top.
Using a knife, chop the flour and butter into small, small pieces - almost until homogeneous mass.
Add to this mixture ice water and knead the puff pastry thoroughly.

It is absolutely normal if they are visible in the oil-flour mixture. small pieces butter - it will make the tartlets more airy and tender.

Or it could be like that...

If you don’t know how to make puff pastry or simply don’t want to bother with it, then buy ready-made dough in the store, which you can store in the refrigerator, and at the right time turn it into delicious tartlet baskets.

You can clearly see the process of making puff pastry tartlets in the video.

And another unusual recipe.

Valovans (or vol-au-vents)

These are baskets from puff pastry, which is rolled out, the inner circle is cut out, then the rings, they are superimposed on each other, and a layered well-basket is obtained.

Let's watch a video of making valovans and move on to simple, but delicious recipes tartlet dough.

Let's take it:

flour 3 cups
sour cream 200-250 g
butter 200 g
pinch of salt.

Cooking So:

Chop and chop the cold butter with a knife.
Combine the crushed butter with sifted flour and salt and grind into even crumbs.
Add sour cream and mix.
Let the dough rest in the refrigerator for an hour.
Place in molds.
Bake as usual at a temperature of 180-200 g.

Curd recipe to finish

For this recipe need to 200 grams of each of the components:

butter or margarine
low-fat cottage cheese.

Cooking So:

Cool the margarine and chop into small pieces.
We rub the cottage cheese through a sieve.
Sift the flour.
Combine chopped margarine, cottage cheese, flour and knead the dough.
Place the dough in the refrigerator for half an hour.
Then we proceed according to the standard plan for making tartlets.)))

Try it - it's delicious!

I'm bored with canapés and sandwiches, and I don't want to leave my guests without... original snack? There is a solution: place the tartlets on festive table, recipes with photos will help you choose snack “baskets” for every taste and budget!

Of course, it’s difficult to decide what to fill the tartlets for the holiday table - without exaggeration, you can find hundreds of fillings! Regular Olivier or herring under a fur coat in these small crispy “plates” of dough look presentable, but on holidays you really want something tasty! I offer the most delicious recipes - take them as a basis and improvise with the amount of ingredients and their compatibility. There is nothing easier than filling tartlets for the holiday table original fillings and watch your guests lick their fingers!

What to fill the tartlets with?

If you have molds, time and desire, you can bake the “plates” yourself, or you can buy blanks in the bakery department.

Look in the refrigerator, for sure, if not completely, then half of your fillings for the baskets are already ready! Products for these portioned snacks You can use almost everything! And in the nearest store you will definitely find the missing ingredients, from which it is easy to prepare recipes for a quick fix or real masterpieces home cooking. Chicken, meat, fish, seafood, cheese, vegetables - they will all be delicious with the most simple products. Shall we experiment?

Tartlets with crab sticks

Do you have a package of crab sticks lying around in the refrigerator from the previous feast? Great! Consider the filling already ready! All that remains is to take (for a 150 gram pack):

canned pineapples - 5-6 rings;
garlic - a couple of cloves;
hard cheese– 50 g;
green dill;
mayonnaise (to the desired consistency);
salt and pepper - according to taste preferences.

The resulting filling is enough for 25 - 30 “plates”. You need to cut the sticks and pineapple into cubes, grate the cheese and garlic, chop the dill. Mix the ingredients, season the filling with salt and pepper and generously season with mayonnaise. You can decorate ready-made snack baskets with caviar or herbs.

Tartlets with cod liver

What to put in the baskets? Fillings with the addition of cod liver have a convenient consistency and a delicate taste.

For 15 - 20 small tartlets we take:

2 boiled eggs;
half a jar of cod liver;
cheese durum varieties– a piece of 50 grams;
mayonnaise - a couple of tablespoons;
green onions, pepper and salt to taste.

First you need to peel the eggs and chop them finely with a knife. Next, chop the greens, grate the cheese on a medium-mesh grater, mash the liver with a fork and mix all the ingredients, add some salt and flavor with mayonnaise. We fill the tartlets in advance so that they are well soaked and melt in the mouth.

And also cod liver tartlets: recipes with photos

Originally and unusually combined with various ingredients cod liver in baskets. Recipes can be modified by changing the ratio of filling components or the set of products.

1. Crab sticks and cod liver are excellent stuffing products.

200g sticks;
3 boiled egg yolks;
50 g ground walnuts;
can of cod liver;
mayonnaise (4-5 tablespoons);
lemon juice – 1 teaspoon;
greens to taste.

After chopping, mix the ingredients and fill the “baskets” with them.

2. Tartlets with pickled cucumber and cod liver.

After opening the jar of liver, place its contents in a bowl and mash with a fork. 2 boiled eggs cut finely, add to them a small cube of 2 pickled cucumbers and one onion, mix with a couple of spoons of mayonnaise. Ready stuffing Place in “plates” and decorate with green “Christmas trees” of dill.

Tartlets with red fish

How to stuff the baskets to make the dish look elegant and expensive? Red fish!

It’s easy to prepare tartlets with red fish; they look appetizing not only in the picture – the appetizer tastes simply divine.

We will need:

lightly salted trout – 200 gram piece;
butter (soft) – 100g;
sprigs of dill.

In each “plate” we put a rosette of oil with a syringe and put a trout roll, garnish with dill. Exquisite, and nothing extra!

Tartlets with red caviar

Why think about what you can put in tartlets, the filling of which will please even gourmets, if you have a jar of red caviar? Let's put it down!

An appetizer with red caviar is shown in the most favorable light, but on your table they will look even more beautiful if they are worth it, of course (oddly enough, there are simply no non-caviar lovers!)

To make the recipes not too expensive, but to look even more attractive, we place caviar in each tartlet “basket” not to the top, placing it, for example, with a slice of lemon, boiled shrimp or a rose of butter.

Tartlets with caviar and cream cheese

Such recipes are from the category “ buffet appetizer» - quickly and presentably: fill 2/3 of the dough basket with any creamy processed cheese, add caviar on top. You can decorate with herbs, cucumber or lemon - perfect combination ingredients will only benefit from this.

With cream cheese

Delicate consistency and light taste Everyone will love these baskets!

cream cheese – 150 g;
egg – 2 pcs;
mayonnaise – 2 tbsp. spoons;
dill greens - a small bunch;
boiled chicken fillet – 1 pc.

We bake with eggs and mayonnaise egg pancakes, cool and cut into strips. Chop the dill and finely chop the chicken fillet. Mix the ingredients with cheese and fill the “plates”.

Julienne in tartlets with mushrooms and chicken

Have you ever tried the famous one? festive julienne in baskets with mushrooms and cheese? If not, it's time!

How to prepare holiday dish? We take:

about half a kilogram of fresh chicken fillet;
350 g champignons (fresh!);
500 ml cream (20% fat);
350 g hard cheese;
larger onion;
2 tbsp. wheat flour;
frying oil;
liter of water;
salt and pepper to taste.

Boil the chicken meat in salted water until tender, remove it and cool. Wash and finely chop the champignons, chop the onion and grate the cheese.

Fry the onion in oil in a heated frying pan, add mushrooms to it and fry together for about 10 minutes. Add the diced fillet to the onion and champignon frying, stirring, and keep on the fire for another 5 minutes.

Warmed cream mixed with ½ cup chicken broth, pour into the pan and simmer until the liquid has reduced by half. Then you need to carefully add salt and flour, mix and, continuing stirring, keep on the stove for a minute.

Julienne, slightly cooled, pour into tartlets and place in a preheated oven (180 degrees is enough) for 10 minutes, after sprinkling with grated cheese.

The appetizer can be served cold or hot!

Tartlets with chicken, mushrooms and cheese

What can you put in baskets that everyone will be delighted with? Of course, the always appetizing trio “chicken-cheese-mushrooms”. The dish turns out to be very high in calories - everyone will be full.

To prepare the filling itself we take:

300 g mushrooms (champignons);
large onion;
2 boiled chicken fillets or meat from a large leg.

Fry onion (diced) and chopped mushrooms in vegetable oil. Add the chopped chicken to the mushrooms and onions and fry for a couple more minutes. We fill the baskets and prepare the “cheese cap”:

a tablespoon of mayonnaise;
2 cloves garlic, minced;
300 g hard grated cheese

mix and place on top of the mushroom - chicken filling for each “plate”. Bake for 7 minutes in a preheated oven.

With chicken and pineapple

What can you make tartlets with so that chicken dominates the filling? A light and tender appetizer with pineapple and chicken. Sweetish taste exotic fruit does not spoil the overall taste harmony of the snack.

canned pineapples - about half a can;
boiled chicken fillet – 2 pcs.;
boiled eggs – 2 pcs.;
a pair of garlic cloves;
grated cheese – 50 g;
mayonnaise – 2 tablespoons;
poppy seeds and lettuce (greens) for decoration.

Cut the chicken, eggs and pineapple into cubes, add crushed garlic, cheese and mayonnaise. We put the filling in the baskets, having previously placed salad greens in them, and sprinkle poppy seeds on top.

With shrimp: recipes with photos

How to fill tartlets for seafood lovers? For example, recipes with shrimp!

1. Cheese-shrimp filling

shrimp (can be frozen or fresh) - 150 g;
hard cheese - 100 g;
garlic clove;
mayonnaise - 4 tbsp. spoons;
several feathers of fresh green onions;
vegetable (odorless) oil - 1 tbsp. spoon.

Grind mayonnaise, cheese and garlic with a blender. Place the mixture in each “basket”, sprinkling chopped onion greens. Top with boiled shrimp.

2. Shrimp-avocado filling

We take:

lettuce leaves - a couple;
shrimp - according to the number of baskets (about a dozen) plus 5 more;
avocado – 1 piece;
a tablespoon each of mayonnaise, Worcestershire sauce, ketchup and refined oil;
salt and pepper to taste.

Boil the shrimp until cooked.

Prepare the dressing sauce: mayonnaise, ketchup, butter and Worcestershire sauce mix, salt and pepper. Finely chop the lettuce and avocado, cut 5 shrimp for them, mix and season with sauce.

After placing the filling on the tartlets, decorate the top with whole shrimp.

With ham and cheese

How can you fill the baskets to make it simple, satisfying and tasty? Grate hard cheese and ham in equal proportions, season with a little mayonnaise and fill the tartlets, allowing them to soak before serving. You can add a clove of garlic (chopped first) and garnish with herbs, olives or a slice of cucumber.

With cheese and garlic

Another quick holiday recipe: grate hard cheese, adding crushed garlic (about 150-200g of clove; those who like it spicy will add more), season with mayonnaise so that the consistency allows it to keep its shape. If the filling is too spicy, you can mix in a grated boiled egg.

Hong Kong style milk tea egg tarts

These baskets are perfect for children's birthdays - tender and tasty. And Hong Kongers consider them regular breakfast, washing them down with milk tea.

The tartlets needed here are crumbly, sandy and sweet. They are prepared like this: a glass of flour, a little salt, a tablespoon of sugar and 200 g of butter (margarine should not be used) are mixed into crumbs. Then, adding a couple of tablespoons of water, I collect the “crumbs” into a ball and place it in the refrigerator. After half an hour, the dough is rolled out into a layer and, after cutting out circles with a glass, they are sent into molds. The resulting tartlet dough is very tasty and tender.

For the filling you need:

granulated sugar - half a glass;
hot water - a glass;
8 eggs;
condensed milk - half a jar;
a pinch of vanilla sugar.

First, make syrup: sugar is dissolved in water and cooled. Beat eggs and condensed milk, add vanilla. Then pour in the syrup, mix gently and strain through a sieve.

Preheat the oven to 200 degrees; Fill each raw tartlet almost to the top and bake for 15 minutes. Having reduced the temperature to 160 degrees, hold the Hong Kong “plates” for another 10 minutes.

Tartlets with canned tuna

For preparation you will need:

a jar of tuna (canned);
a glass of canned corn;
large tomatoes – 2 pcs.;
cheese (like “Russian” or “Dutch”) - 150 g;
2 boiled and peeled eggs;
tomato paste and mayonnaise - 2 tbsp. spoons.

We grate the cheese, and cut the tomatoes and eggs into cubes. Mix the ingredients and, adding salt to taste, season with mayonnaise.

Grease the inside of the tartlets tomato paste, fill them with filling and bake in the oven (180 degrees) for about 10 minutes.

With chicken liver

Poultry liver is tender and does not have a pungent odor, cooks quickly and does not taste bitter - ideal holiday option for salads and snacks.

Boil chicken liver (300 g) and chop into strips. Fry grated carrots and a large chopped onion in vegetable oil. Mix the ingredients, add some salt and season with mayonnaise.

Tartlets with salmon: recipes with photos - for birthdays

Don't know what to fill your birthday tartlets with? Try these recipes:

processed cream cheese - 150 g;
fresh medium-sized cucumber - 1 piece;
lightly salted salmon - 150 g;
mayonnaise - to taste

Cut the salmon into medium slices and the cucumber into small slices.

Place a piece of salmon on the bottom of each tartlet and cheese on top. Decorate with cucumber slices and salmon strips.

lightly salted salmon – 300 g;
soft cheese – 120 g;
red bell pepper– 1/2 pcs.;
dill and parsley - greens;

Diced peppers are simmered in a frying pan with vegetable oil until soft. Cheese and pepper are mixed. Salmon is cut into strips.

The baskets are filled with cheese and pepper and decorated with a “rose” made from a strip of salmon.

With sprats

Quick filling for ready-made tartlets, which can be prepared from products in each refrigerator:

a can of sprat in oil;
100 g hard grated cheese;
hard-boiled eggs – 3 pcs.;
medium sized onion;
mayonnaise (3-4 tablespoons);
vegetable refined oil for frying.

You need to separate the sprats from the oil and mash them into a paste using a fork.

Chopped onions should be fried in oil until golden brown, and cheese and peeled eggs should be grated on a medium-mesh grater. Mix the products in a bowl, add salt and add mayonnaise, mix and top before serving.

Cheese tartlets with tomatoes

Ingredients:

medium tomatoes, cut into slices - 4 pcs;
Dijon mustard - 2 tbsp;
olive oil - 4 tsp;
any grated cheese - 3/4 cup;
salt, pepper, green onions.

Place a little mustard in the center of each tartlet, sprinkle evenly with grated cheese, top with a slice of tomato, sprinkle olive oil, season with salt and pepper. Bake in the oven for 20 to 25 minutes until golden brown, garnish with green onions.

Tartlets with squid

List of required products:

Finished baskets: twelve pieces.
Raw eggs, chicken: a couple of pieces.
Squid: two hundred grams.
Canned seaweed, without vinegar: one hundred grams.
Pickled cucumbers: a couple of pieces.
Carrot: one root vegetable.
Onions: one head.
Olive oil: four tablespoons.
Dill.
Salt.

How to cook?

Prepare squid: wash, boil until tender in slightly salty water, drain the water and clean the seafood; transfer to a cutting board and let them cool; cut into thin strips.
Place the eggs in a ladle, add three to four pinches of salt, add cool water and boil hard over medium heat. Drain the water, pour cool water over the eggs and slightly drain them, immediately peel them. Cut each egg in half and place on a cutting board. Finely cut into cubes.
Wash the cucumbers, cut off the ends, and pat dry with paper towels. Cut the cucumber in half, lengthwise. Place the halves on a cutting board and finely cut into cubes. Wash the carrots thoroughly, cut the skin thinly, rinse again and coarsely grate.
Wash the onion head, remove the skin and cut off the bottom. Rinse the head with water again and cut in half. Place the halves on a cutting board. Finely chop each half into cubes.
Place onions and carrots, cabbage and cucumbers, eggs and squid in a deep bowl. Drizzle with olive oil, add salt and stir. The filling for the baskets is ready.
Fill each basket with filling and place on beautiful dish. Place the dish with tartlets in the refrigerator. Wait, time: half an hour.
Rinse the dill under running water and shake over the sink several times. Place the greens on a cutting board and pat dry with paper towels. Chop the greens.
Remove the dish with tartlets from the refrigerator and sprinkle with herbs on top of each tartlet. Serve on the holiday table with vegetable salad and a glass of white wine.

Homemade tartlet dough

Of course, the most delicious tartlets come from home test. How to make them at home? It's easy!

1. Tender tartlets: recipe for making dough.

Ingredients:

butter – 150 g;
1 egg (raw);
full-fat sour cream - half a glass;
wheat flour - 2 cups;
soda (a pinch) and vinegar to extinguish it.

To prepare tartlet dough, mix the egg and softened butter, add sour cream, salt and add flour. Then add soda slaked with vinegar to the dough and knead the soft dough.

If it is expected sweet filling or cream (for example, for cakes), you need to add granulated sugar to the dough.

2. Puff pastry tartlets.

Recipes with photos of puff pastry tartlets allow you to see how appetizing, light and rosy these “baskets” turn out. If puff pastry It’s difficult to cook, you can take store-bought. The main feature of this dough is that the tartlets can be prepared without molds.

Before molding them, the table should be sprinkled with flour. The dough layer needs to be rolled out (in one direction!). Using a glass, cut out circles from the dough. We divide all the circles equally, remove one part for the bases of the baskets, and from the second we prepare “sides”: we cut out each circle with a smaller diameter shape (a glass, for example). It turns out to be a ring, put it on the circle, pierce the bottom with a fork so that it does not swell during baking. On a baking sheet covered with pastry paper, bake the tartlets at 200 degrees for about 15 minutes.

Tartlets - small baskets made of dough - are an excellent option for decorating a holiday table.

A filled tartlet is a small shortcrust pastry basket that is filled all kinds of fillings. Special molds are sold for baking them at home. Or, of course, you can buy ready-made baskets in the store and all you have to do at home is fill them with the contents.

During the holidays, beautiful and comfortable table setting is a very big deal, and the hostess will be helped in this by snacks and desserts in small portioned edible plates that can be decorated, giving the holiday table sophistication and chic, beauty and unusualness.

Recipes:

The birthplace of tartlets is considered Old World Europe. Presumably, small baskets for serving dessert were used in ancient Rome. Modern name Of French origin, it means small cake. Before the French came up with this name, tartlets were called pate, and they were filled with all kinds of delicacies - game, valuable fish, meat delicacies.

Many pate recipes were given the names of high-born persons and lands in which the recipe was invented, for example, “pate a la Mazarin” or pate Lorraine.

There are many dough recipes for baking tartlets - here you can find puff pastry and unleavened dough, shortbread and potato dough, corn dough. Although tartlets are sold in all large stores these days, what if someone wants to bake their own snack baskets?

Chop four hundred grams of flour in a bowl with softened butter, take about 200 grams of butter, turning the contents into buttery crumbs.

In a glass of water, dissolve half a teaspoon of salt for unsweetened tartlets or a little salt and three tablespoons of sugar if the filling is sweet.

Pour the water into a bowl and thoroughly knead the dough with your hands until it becomes elastic and elastic, if necessary, add a little flour or water.

We keep the dough in the refrigerator in a plastic bag for 4 hours and you can form baskets and bake them in the oven.

The walls of the baskets need to be made thin and equal in thickness so that the dish looks appetizing.

If you don’t have molds, but really want to, you can cut out circles from the rolled out juicy with a large glass and put them on smaller cups turned upside down, placed on a baking sheet so that the edges hang down and bake in this form.

Or you can cut out squares, then the tartlets will have a very original form with different height corners.

There are no limits to the imagination of those who want to please and surprise their loved ones!

The more often tartlets are filled on a festive table - popular fillings

In European cuisine, the contents of the baskets are most often sweet, so the dough for them is sweetened.

Russian housewives serve mainly cold appetizers, salads - meat, fish, vegetables and cheese, and all kinds of pates in baskets.

In some recipes, the contents are baked along with the basket, mostly, of course, cheese-based fillings.

There are several subtleties and rules when making tartlets:

If the contents of the tartlets do not require additional manipulation - baking or cooling to thicken, then fill them right before serving, since the basket may get soggy.
The simplest filling for tartlets is salads. He took it out of the bowl with a spoon, spread it out, sprinkled some herbs on top and took it to the table.
Any salad can be placed in tartlets, and it will only benefit from it.
Salt in tartlets must be used carefully, since many products used in the filling are classified as finished products and already contain salt in the required volume.
The tartlet must look beautiful, for this they use such techniques as decorating with herbs - for meat, fish, vegetables and cheese, chocolate, nuts, fruits and confectionery products for the sweet ones.
You can add finely chopped herbs to the tartlet dough - this will add piquancy to the dish and surprise your guests.

Classic tartlets with red caviar and butter for the holiday table

I have two options for creating such tartlets, the first one is more beautiful and pleasing to the eye - large number caviar, and the second...also beautiful, but more tasty!

To create the first option we need:

about twenty ready-made baked baskets,
jar of red caviar,
standard packaging of butter,
for the second option, another hundred grams of lightly salted red fish, which one to choose is up to everyone to decide for themselves - I prefer salmon.

Cooking recipe:

A no-frills option.

Place the butter on the table for a couple of hours so that it becomes soft, because we are preparing the decoration for the festive table and everything should be beautiful and appetizing.

Grease the inner surface of the basket with a layer of oil, it is best to do this with a teaspoon, I take a rounded spoon, with an elongated spout it is more difficult to put the oil evenly.

We place a layer of caviar on top, it is important not to overdo it - there should be enough caviar. Although it is considered chic to eat red caviar in tablespoons, in reality it is not very tasty! Decorate green twig, ready.

Option two is more labor-intensive, but also more delicious.

A piece of red fish is chopped into dust in a food processor with a knife, and beaten together with softened butter.

The tartlets are filled halfway with the mixture, you can use a pastry bag or syringe, place the whipped mass in beautiful circles or monograms, or you can just carefully use a spoon. Caviar is placed on top and sprinkled with finely chopped herbs.

Wonderful hearty snack, which will make an indelible impression on the guests at the festive table!.. It is perfect for a family dinner in a narrow circle.

Products:

about twenty baked baskets;
boiled chicken breast, lightly salt the water during boiling;
half a kilo fresh mushrooms, champignons or young honey mushrooms are great;
a glass of thick homemade sour cream;
a pair of eggs;
two hundred grams of hard cheese.

Let's start cooking:

Lightly fry the mushrooms in a frying pan, seasoning them with salt and pepper, turn off the stove and add a spoonful of sour cream on top, stir. Add finely chopped boiled chicken breast.
Mix the remaining sour cream with eggs and add some salt.
Fill the baskets with the prepared chicken-mushroom mixture, add eggs and sour cream and sprinkle with grated cheese.
Bake in the oven for about twenty minutes.

Let's add ham here and the dish will be called - Finger-licking good!

twenty baked baskets;
three hundred grams of quality ham;
three hundred grams of any pickled mushrooms ;
one hundred grams of cheese;
four tablespoons of high-quality mayonnaise;
Korean pickled onions, one hundred grams.

Preparation:

We cut the mushrooms in half, if they are too big, into quarters, and place them on the bottom of the baskets.
Cut the cheese and ham into small cubes, mix with mayonnaise and fill the baskets.
Place beautifully pickled onions on top.

The recipe couldn’t be simpler and delicious, especially in winter, when you really want fresh vegetables!

two large but dense ripe tomatoes;
one hundred grams of cheese;
a couple of cloves of garlic;
a bunch of dill and onions;
three tablespoons of mayonnaise.

Preparation:

Cut the tomatoes into cubes.
Cut the cheese into small cubes, mix with crushed garlic and mayonnaise, and fill the tartlets halfway with this mixture.
Place tomatoes on top and add a little salt.
Decorate with dill and young green onions, serve on the table.

A delicious dish, tender and spicy, quick to prepare. Guests and family will be satisfied.

jar canned liver cod;
hard cheese 100 grams;
three hard-boiled eggs;
pair small pickled cucumbers ;
medium bulb;
half a glass of mayonnaise;
15 pieces baked baskets;
greens for decoration - finely chopped young onion and parsley sprigs.

Preparation:

Grate the cheese on a fine grater and the eggs on a coarse grater. Add cod liver mashed with a fork, add mayonnaise, but not all of it, leave about a tablespoon, mix.
Cut the onions and cucumbers into small cubes, mix with a small amount of mayonnaise and place on the bottom of the baskets.
Place the liver mixture on top.
Sprinkle with green onions and stick in a sprig of parsley.

The dish is wonderfully tasty, with a rich fishy taste! For more festiveness and variety, add canned corn to it.

15 pieces baked baskets;
can of canned tuna;
can of canned corn;
three hard-boiled eggs;
two processed cheeses;
three tablespoons of mayonnaise;
some greenery.

Preparation:

Grate the processed cheese on a fine grater, grind the egg whites on a coarse grater, mash the tuna with a fork, add corn and mix with mayonnaise.
Fill the tartlets with the mixture, sprinkle finely grated yolk on top, and decorate with herbs.

Tartlets with salmon (salmon) and cream cheese and cucumber (avocado)

A classic version of fish tartlets, suitable for any holiday table.

15 pieces of shortcrust pastry tartlets;
Be sure to take a ripe avocado;
100-150 grams of soft cream cheese;
a tablespoon of sour cream and a tablespoon of mayonnaise, it will be more tender and tastier;
150-200 grams of lightly salted red fish, preferably salmon;
greens for decoration.

Preparation:

Remove the pit from the avocado and spoon the pulp directly into the food processor. Add most of the fish cut into pieces (we leave the smaller ones for decorating the tartlets) sour cream and mayonnaise, cheese and chop into dust.

Fill the tartlets with the resulting mass using pastry bag. No bag - no problem, cut off a small corner of the plastic bag and use it as a pastry bag!

Decorate the filled baskets with pieces of the remaining fish and finely chopped herbs.

Bon appetit!

The recipe is simple, but tasty and satisfying!

ham 200 grams;
half a glass of mayonnaise;
a couple of small, ripe but strong tomatoes;
a couple of fresh cucumbers;
a container of small Korean carrots;
about twenty tartlets.

Preparation:

Cut the ham into thin strips, tomatoes and cucumbers into small cubes, combine with Korean carrots and mayonnaise.
Place in baskets and serve immediately. Decorate with olive on top.

Bon appetit!

Children, of course, love sweets, so best filling for children's tartlets there will be various creams, sweet whipped cream, pieces of fruit, marmalade, nuts and chocolate chips, berries.

I offer a simple recipe with homemade cold cream, and everyone can decorate it according to their imagination.

Products:

20 tartlets;
can of condensed milk;
a glass of cream, preferably homemade, freshly separated;
two tablespoons of gelatin;
nut and chocolate chips, strawberry or kiwi pieces for decoration.

Cooking process:

Soak gelatin in half a glass cold water for a couple of hours. Combine it with condensed milk and cold cream.
Let's stand in cool place an hour and fill the tartlets. Decorate and put in the refrigerator. In an hour you can go to the table!

Bon appetit!

Simple and tasty tartlets with filling for the festive table - Video recipes

Tartlets are suitable for serving any dish - salad, pate, vegetable appetizer.

For those who fast or do not eat food of animal origin, sweet desserts, ice cream and creams, fruit salads. The French, for example, even serve Julienne soup in them, so why are we worse than the French?

Tartlets with filling are a dish in which every housewife can show her imagination and skill, especially for some holiday!

Dare, create and surprise the guests at your table, dear hostesses!