The most delicious tartlet dough recipe. Homemade tartlets. Classic tartlets without molds

Original miniature shortcrust pastry baskets with filling are a decoration for any table. Tartlets are delicious and appetizing snacks that can be prepared for any occasion. There are a wide variety of fillings for them. This includes caviar, salads, cottage cheese, cheese, vegetables, and mushrooms. Tartlets are filled with fish, meat, and poultry. They are also made sweet; we all know basket cakes with cream, fruits or berries. Practice shows that in small tartlets you can lay out whatever the culinary heart desires.

There are several dough recipes for making tartlets at home, but most often tartlets are baked from shortcrust pastry according to a simple recipe that I prepared for you today along with a photo. But I will also definitely tell you about other options for making tartlets.

Cake baskets with butter cream and fruit

2 deep bowls, a mixer for making cream, a dough mixer, if you have one, a whisk, foil, shaped tartlet molds, silicone or metal, baking paper napkins if the molds are metal.

Ingredients

Dough preparation process

Forming and baking baskets

Preparing cream and creating cakes

Video recipe

Watch also the video showing this recipe for making baskets with cream and fruit:

Shortcrust pastry for snack tartlets

A similar dough recipe, as I described above, is used for snack tartlets. Only no sugar is added to it.

Cooking time- 20 minutes.
Number of servings – 12-16.
Calorie content per 100 g– 447 kcal.
Inventory and kitchen appliances: large wooden board, large knife.

Ingredients

Cooking process

Video recipe

You can also watch a video about the process of kneading this unsweetened shortbread dough:

The filling for tartlets baked from this dough can be different, it depends on your personal preferences and ideas. These turn out very tasty, they will be a gentle variation on the fish theme, and our family’s favorite version of the delicacy is.

It also has a very original taste and presentation. And if you want to cook a real masterpiece in dough baskets, try baking. Choose the filling that you like, and I will share another recipe for quickly preparing such a snack from ready-made dough.

Quick puff tartlets with salmon

By a simple tartlet recipe, I mean an option where you don’t need to fuss with the dough for a long time. If guests are already on the doorstep and you need a snack do it in a hurry, you can prepare tartlets from store-bought puff pastry according to the following recipe with photo.

Cooking time- 30 minutes.
Number of servings – 12-15.
Calorie content per 100 g– 353 kcal.
Inventory and kitchen appliances: molds of different diameters or a glass and a glass for cutting out dough, a pastry brush, baking paper, a deep bowl, a garlic press, a baking sheet.

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

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

Recipe 1: Filling for tartlets with curd cheese and herbs

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

Recipe 2: Tartlets with egg filling

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

2.2. Another recipe for tartlets with egg filling

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

Recipe 3: Tartlets with caviar

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

Recipe 4: Shrimp Tartlets

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

Recipe 5: Tartlets stuffed with smoked fish

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

Recipe 6: Pineapple tartlet filling

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

Recipe 7: Blue Cheese Tartlets

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

7.2. Another filling option with blue cheese:

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

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

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

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

7.3. And also filling for blue cheese tartlets.

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

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

7.4. And another filling with blue cheese and hard cheese

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

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

Recipe 8: Tartlets with avocado cream

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

Recipe 9: Tartlets with lightly salted salmon

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

Recipe 10: Tartlets with ham and pear

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

Recipe 11: Chicken Tartlets

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

11.2. More chicken tartlets:

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

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

Recipe 12: Filling for cod liver tartlets

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

Recipe 13: Tartlets with julienne

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

Recipe 14: Fly agaric tartlets

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

Recipe 15: Pizza Tartlets

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

Recipe 16: Tartlets with radish or cucumber (vitamin)

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

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

Recipe 17: Tartlets with tuna filling

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

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

17.2. More tuna tartlets:

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

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

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

Recipe 18: Crab filling for tartlets

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

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

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

Recipe 19: Filling for tartlets with cheese and tomatoes

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

19.2. More tomato filling for tartlets

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

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

Recipe 20: Tartlets stuffed with cheese and pickled mushrooms

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

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

Tartlets - these small baskets of dough - were once invented specifically for buffet tables. This is how the issue with dishes was solved in an original way: guests at the holiday ate treats along with small baked plates!

Tartlets can be filled with a variety of salads, meat pates, fish, shrimp, caviar, cheese... and many, many other various products.

Ready-made tartlets are made from different types of dough and are sold in the form of ready-made molds in whole sets. They can be of different sizes and thickness.

Shapes vary from round to elongated boats, stars and even hearts.

But what to do if you don’t have purchased tartlet preparations on hand, or you just really want to do some magic in the kitchen for guests or your loved ones?

I will introduce you to several options for preparing tartlet dough: from simple to quite sophisticated.

Is it difficult to make tartlets yourself? Even novice housewives can cope with this culinary wisdom. I am sure that these delicious edible baskets will take their rightful place on your holiday table. And you will cook them, try them yourself and treat them to others!

So let's get started...

What kind of flour is needed for tartlet dough? There are options: some prefer the highest grade, others cook exclusively with gray wholemeal flour. By the way, it produces more aromatic baskets with a pronounced taste.

A how to achieve a nice yellow color baked dough? It's very simple - add a little cornmeal.

What to have on hand for making tart shells at home?

1. Oven, microwave or frying pan - it all depends on the specific recipe.
2. Muffin tins (metal, silicone) or cups, on the bottom of which a basket will be formed.

Dough for tartlets It happens:

• shortbread, puff pastry
• sour cream, cheese, potato, corn
• salty, fresh, sweet

Personally, I respect the first two: puff and shortbread make the densest tartlets that won’t get soggy under any snacks. And besides, they stay fresh the longest and don’t go stale.

Three recipes for shortcrust pastry tartlets baked in the oven

1. Mixer to help

Let's take:

• flour 300 g
• egg - 1 piece
• butter - 100 g
• salt - half a teaspoon
• sugar (or better yet powdered sugar) - half a cup
• a little vanilla sugar for flavor.

Sweet baskets - for sweet fillings!

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

On the table:

• baking tray
• Bowl
• beaker
• mixer
• molds
• knife and spoon.

Begin prepare:

1. An hour before cooking, the butter and egg should warm up to room temperature, so take them out of the refrigerator.
2. Divide the slightly softened butter into pieces, put it in a mixer and mix until creamy at low speed.
3. Add sugar (or powdered sugar) and immediately vanilla sugar. Continue beating at the same speed.
4. Sugar/powder has dissolved - now add the egg. Gently beat the mixture further until the egg is mixed with the butter.
5. It's time for the flour. Pour it in and using a mixer (or by hand) knead the dough until a homogeneous ball appears.
6. We wrap this lump in a plastic bag (or cling film) and put it in a cool place for half an hour.
7. 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.

1. 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 .
2. 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.
3. 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.
4. 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.

Begin prepare:

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

1. Add the butter to the sifted flour and knead – you get this butter-flour “crumb”.
2. 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.
3. 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...
4. ...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.

1. 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.
2. We take the molds with the prepared baskets out of the oven, let them cool, take out the tartlets, put in 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.

Begin prepare:

1. Cool 1 glass of mineral water in the refrigerator until ice-cold.
2. Sift the flour and mix it with salt, sugar (powdered), turmeric.
3. Stir pre-softened and chopped butter into the dry mixture.
4. Add eggs (or yolks) one at a time.
5. Add mineral water.
6. Stir until smooth and put in the refrigerator to set for half an hour.
7. Line tartlet molds with dough.
8. 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.

Begin prepare:

1. Crumble - cut frozen butter into small pieces.
2. Sprinkle flour on the table in an even layer and place small pieces of butter on top.
3. Using a knife, chop the flour and butter into small, small particles - almost until smooth.
4. Pour ice water into this mixture and thoroughly knead the puff pastry.

It is absolutely normal if small pieces of butter are visible in the butter-flour mixture - 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 made of puff pastry, which are rolled out, an inner circle is cut out, then rings are placed, they are placed on top of each other, and a layered well-basket is obtained.

pinch of salt.

Cooking So:

1. Chop and chop the cold butter with a knife.
2. Combine the crushed butter with sifted flour and salt and grind into even crumbs.
3. Add sour cream and mix.
4. Let the dough rest in the refrigerator for an hour.
5. Place in molds.
6. 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:

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

Try it - it's delicious!

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

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

The history of the appearance of tartlets in Europe dates back to the 15th and 16th centuries. According to some sources, a tartlet is nothing more than a Neapolitan open pie in a reduced form. According to others, tartlets are the result of a transformation of a French dish called “pate,” that is, “pate,” which was prepared in baskets made of raw or prepared dough, filling them with all kinds of fillings. The written mention of tartlets as an independent dish is recorded in a French cookbook of 1631. Tartlets became widespread worldwide thanks to the merits of French chefs in the 19th century, and at the same time they appeared in Russia.

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

The finished tartlets are decorated with herbs, 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 along with it.

In addition to traditional dough baskets, you can make cheese baskets. They cook very quickly and look impressive when serving various dishes. In them, as in dough ones, you can serve salads, seafood, julienne, basically anything you like.

Cheese baskets

To prepare, 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.
As soon as one side has set, remove from the pan and immediately place on an inverted cup or any other vessel whose shape you want to give the product. To prevent the cup from straightening at the initial moment, you should grab the basket on the cup with a thin elastic band.

When preparing your own dough and fillings, follow these recommendations:

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

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

-The more filling 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 suitable sauce, then it will be tasty and not dry.

-The smaller the salad ingredients are chopped, the more delicate the taste of the tartlet. The exception is large shrimp, which are also used as a decoration for baskets.

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

TARTALETS (BASKETS) FROM SHORT DOUGH

Ingredients:
For the test:
– 3 cups wheat flour,

– 200 g sour cream or 180 g water,
– salt to taste,
– 1 raw egg,
– 1 teaspoon vinegar

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

Shortcrust pastry baskets with caraway seeds

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

Preparation:
Chop the butter and flour, add grated cheese, mix well and add salt to taste, add the yolks and quickly knead the dough. If the dough is very stiff, add 1-2 tablespoons of sour cream. Place the dough in the refrigerator for 10 minutes, then remove, roll out into a finger-thick layer, brush with beaten egg, sprinkle with cumin.
Using a round notch (2.5 cm in diameter), cut small flat cakes. Bake them on a sheet moistened with water in a well-heated oven, without 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 as wide and as long as your finger, brush them with egg and sprinkle with coarse salt.
In addition, you can roll the same dough into a roll as thick as your finger, cut it into pieces 5-6 cm long, roll each in an egg and then in grated cheese. Bake in the same way as indicated in the previous recipe, do not brown too much.

Shortcrust pastry tartlets with chicken and tomatoes

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

Preparation:
Prepare shortbread dough (see previous recipe) and distribute it among the molds.
Fill each mold with dough 3/4 full with filling and place in a well-heated oven. When the edges of the dough begin to brown, reduce the heat and finish baking over low heat.
Preparation of the filling: cut the chicken meat into small cubes,
– also cut the tomatoes, peeled and seeded, and dry them in a colander.
Grind the yolks with salt, pepper and dill, mix with the meat and tomatoes, and combine with the beaten egg whites.

Shortcrust pastry tartlets with minced goose liver

Ingredients:
For the 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.

Preparation:
Cook the goose liver until half cooked (it should be pink in the middle). Wipe through a colander. Dilute with cream and mushroom broth. Beat the eggs well and add to the puree.
Place the resulting mass in a steam bath and stir until it begins to thicken, then remove from heat, add finely chopped boiled mushrooms and fill the prepared molds with dough 3/4 full 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.

Shortbread tartlets with brains

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

Preparation:
Chop the flour and butter until you get a sort of buttery grain, pour in sour cream mixed with salt, quickly knead the dough and put it in the refrigerator for 10-15 minutes.
Roll out the dough into a thin layer, cut out circles from it using a notch, place them in greased basket molds, place the minced meat on the dough so that it does not reach 1/4 of the edges. Place in a well-heated oven for 15 minutes.
Preparation of minced meat: Boil 1 liter of water with 3 tablespoons of vinegar and put well-washed and film-free brains into the boiling water. Cook for 5 minutes. Remove with a slotted spoon, cool, cut into large cubes. Finely chop the onion, add salt and fry in 2 tablespoons of butter until light golden brown. Mix with brains, then with 3 raw yolks, salt, pepper and combine with 2 beaten whites.
Remove the tartlets from the molds after cooling.
When serving, sprinkle with chopped parsley.

Shortcrust pastry tartlets with sprats and tomato

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

Preparation:
Prepare the dough (see above recipe for “Baskets of Shortcrust Pastry with Caraway”), roll out into a layer half a finger thick and, rolling out from a rolling pin, place in basket molds, greased with butter, sprinkled with flour and placed next to each other.
Roll the dough covering the molds with a rolling pin until circles are pressed out. Press each circle into the molds with your fingers so that the dough covers the 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, remove from the oven, fill with minced meat and put in the oven again, but with light heat, so that a golden brown crust appears on the surface of the minced meat.
Preparation of minced meat: place the sprats in a bowl along with the butter and grind with a spoon into a homogeneous mass. Add grated cheese, mix and place in tartlets, filling them only 1/3 full.
Grind the yolks with the tomato, pepper and salt to taste, add 1 tablespoon of flour and carefully mix with the whites, whipped into a stiff foam. Cover the minced sprat with this mixture, filling the molds 3/4 full. Finish baking over low heat.

TARTALETS (BASKETS) FROM SOUR CREAM DOUGH

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

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

Tartlets with French salad

Ingredients:
For the 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 of canned green peas,
– 1 pickled cucumber,
– 2 hard-boiled eggs,
– 1 celery root,
– 25 g butter,
– mayonnaise with the addition of sour cream,
– mustard,
– 1 tablespoon of wine.

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

Tartlets with apple and horseradish salad

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

Preparation:
Prepare the dough as indicated above in the “Sour cream dough tartlets” recipe.
Bake baskets from sour cream dough and fill them with salad, for which grate the 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 the test:
– 500 g wheat flour,
– 250 g margarine,
– 200 g sour cream,
– 1 egg
For filling:
– 250 g prunes,
– 3 tablespoons of sugar,
– 1/2 cup rice,
– 1 tablespoon butter, salt to taste.

Preparation:
Bake baskets from sour cream dough.
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 sugar with prune decoction.
Fry the sorted and washed rice in 1 tablespoon of sugar, add prunes and bake in the oven. Keep until the rice becomes soft.
Cool and fill the baskets.

Tartlets with champignons

Ingredients:
For the test:
– 2.5 cups wheat flour (500 g),

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

Preparation:
Prepare sour cream dough and bake baskets.
Peel the champignons, rinse, dry, finely chop. Add chopped onion and egg to them, mix everything well. Place them on a baking sheet, sprinkle with grated cheese mixed with breadcrumbs, add some butter and bake in the oven.
When the mushrooms are browned, let them cool, fill the baskets and serve.

Tartlets with Neman salad

Ingredients:
For the test:
– 500 g wheat flour,
– 250 g butter or margarine,
– 200 g sour cream.
For the salad:
– 1/2 duck,
– 2 carrots,
– 2 pickled cucumbers,
– 2 potatoes,
– 1 onion,
– 1 teaspoon adjika,
– 1/2 cup mayonnaise.

Preparation:
Bake the baskets.
Prepare Neman salad: boiled duck flesh (without skin), boiled potatoes and carrots, cut pickled cucumbers into thin slices, chop onion.
Season the prepared products with some of the mayonnaise, adding adjika to it, stir, place in baskets, and pour the remaining mayonnaise on top.

Puff pastry tartlets

To bake baskets, you can use any puff pastry - both fresh and rich.

Instant puff pastry baskets

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

Preparing the baskets:
Sift the flour on a board, finely chop it with butter or margarine, make a depression in the mixture and pour into it a half-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 in a cool place for 1 hour.
Meanwhile, prepare small metal basket-shaped molds.
After thoroughly washing each one, grease them inside with butter or margarine. Roll out the dough thinly and cut out circles slightly larger than the diameter of the mold.
Place a circle on the mold and knead it along the edges, level the 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 in the peas, cool and fill with whatever your imagination dictates.

For filling These baskets are suitable:
- meat salad,
– boiled meat, minced and seasoned with fried onions and mayonnaise,
– chopped onions, fried until golden brown, with chopped hard-boiled eggs, pepper and salt,
– boiled mashed potatoes, seasoned with fried onions, butter, raw eggs, dill or parsley,
- etc.
Place the finished tartlets on a beautiful dish and sprinkle chopped herbs on top.

Tartlets with goose or duck

Ingredients:
– 4 baskets (20 - 25 g each),
– 120 g meat (boneless) goose or duck,
– 20 g champignons,
– 60 g sauce,
- greenery.

Preparation:
Cut the fried goose or duck fillet into large strips, add chopped and poached champignons or porcini mushrooms, pour in the Madeira sauce.
Fill pre-baked puff pastry or butter pastry baskets with the cooled mixture.
When serving, place a champignon cap on each basket and sprinkle with finely chopped herbs.

Tartlets with salted almonds

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

Preparation:
Knead the puff pastry, put it in the refrigerator for 1 hour, then bake the baskets.
Scald the almonds with salted boiling water and remove the skins. Dry the peeled almonds well and fry them in melted butter, stirring continuously, until they turn light brown. Then the almonds should be placed on parchment paper, sprinkled with salt and dried.
Fill the baskets and serve with beer.

Tartlets with poultry soufflé

Ingredients:

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

Preparation:
Boil the processed poultry, remove the bones, pass through a meat grinder, and then rub or pass through a meat grinder a second time, add medium-thick milk sauce, egg yolk, pepper and stir thoroughly.
Then add the beaten egg white, mix gently, place in molds lined with puff pastry, level, sprinkle with grated cheese, drizzle with melted butter and bake in a preheated oven.

Tartlets with liver pate

Ingredients:

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

Preparation:
Bake puff pastry baskets.
Sauté thinly sliced ​​carrots, parsley, celery and onion with butter, then add the liver, cut into small pieces (pre-scald the beef liver with boiling water), bay leaf, salt, pepper and fry it without browning.
After this, remove the bay leaf, pass the liver with vegetables through a meat grinder, and then rub or pass through a meat grinder a second time, put in a bowl with softened butter and beat, add nutmeg powder; you can add wine.
Place the finished pate into baskets.
You can decorate the top with a mesh of jelly.

Tartlets with liver pate and cheese

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

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

Tartlets with ham and game

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

Preparation:
Cut fried or boiled hazel grouse, partridge or pheasant and lean boiled ham, poached or canned champignons into noodles, fry in oil and season with red sauce with Madeira.
Fill molds lined with puff pastry with this mixture, put one egg on each, boiled “in a bag”, without the shell, pour hot milk sauce over the eggs, sprinkle with cheese, sprinkle with oil and bake in a heated oven.

Tartlets with ham and mushrooms

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

Preparation:
Cut champignons or fresh porcini mushrooms into cubes, fry with butter, add diced boiled ham, red sauce with Madeira and let it boil. Fill baskets pre-baked from puff pastry with this minced meat.
Drop one raw egg into each basket of minced meat, place in a hot oven and keep there until the egg is soft-boiled.
Place the tartlets on a plate covered with a paper napkin.

Tartlets with mushrooms

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

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

Tartlets with fish and egg

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

Preparation:
In round or oval-shaped baskets baked from unleavened puff pastry, place 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 with white wine, and if cold, then with mayonnaise.
Instead of fish, the dough baskets can be filled with crabs or cod liver.

Tartlets with pike perch in tomato sauce

Ingredients:

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

Preparation:
Cut the pike perch fillet into small pieces and simmer, add champignons, cut into thin slices, and heat through. Then drain the broth, add tomato sauce, and boil.
Fill the pre-baked puff pastry baskets with the cooled mixture.
When serving, place a piece of crab or a crayfish neck on each basket.

Tartlets with cod liver

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

Preparation:
Place champignons, cut into slices, into canned cod liver, cut into pieces, stir and heat in the broth.
Then drain the broth, add tomato sauce, reheat and fill the pre-baked puff pastry baskets.
When serving, place a piece of crab on the basket.

Tartlets with canned burbot liver

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

Preparation:
Place heated burbot liver cut into slices into the prepared baskets, pour over tomato sauce and wine and sprinkle with finely chopped parsley or dill.

Tartlets with crayfish tails

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

Preparation:
Bake baskets from butter or puff pastry. Cut crayfish tails, poached champignons or porcini mushrooms into slices, heat with butter, season with crayfish sauce and place in baskets.
When serving the basket, sprinkle with parsley, place on an oval dish or dessert plate and garnish with parsley sprigs.
You can also prepare baskets with crabs.

Tartlets with crabs and mushrooms

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

Preparation:
Place crabs and chopped champignons in a bowl, add steam sauce and boil.
Then place the crabs in baskets baked from butter or puff pastry, pour over the steam sauce and sprinkle with finely chopped herbs.

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

Preparation:
Season the prepared crabs, cut into pieces, and porcini mushrooms or champignons (boiled) with tomato sauce and vegetables and fill them into baskets baked from butter or puff pastry.
Prepare a medium-thick milk sauce, add the egg yolk to it, season with salt and red pepper, add the beaten egg white, and mix gently. Using a pastry bag with a shaped tube, cover the baskets with sauce, sprinkle with cheese and drizzle with butter.
Bake the baskets in a very hot oven and serve immediately, placing them on a dish covered with a napkin.
You can also make tartlets with crayfish tails.

Eggs in baskets with crabs

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

Preparation:
Boil the eggs in a bag and cool. Place eggs in baskets made of puff pastry or unleavened pastry filled with crabs seasoned with mayonnaise sauce. Release granular caviar (in the form of a string) from a paper tube around it.
When serving, place the baskets on a dish covered with a paper napkin and garnish with sprigs of parsley or celery.

Crab tartlets with milk sauce

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

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

Oysters in baskets (tartallets) in sauce

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

Preparation:
Bake baskets from puff pastry. Remove the oysters from their shells and place in a saucepan along with the liquid, add white wine, butter, chopped and poached porcini mushrooms and pieces of crab and simmer.
After this, pour in 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 shrimp and cheese

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

Preparation:
Place the cheese on a slightly heated frying pan. Once melted, add shrimp and stir well. Pour in lemon juice and add chopped garlic. Let the resulting mass simmer a little, add wine, simmer for another 2 minutes, then remove the pan from the heat and cover with a lid. Fill the prepared tartlets.

Tartlets with green peas and sardines

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

Preparation:
Chop the egg, cut the tomatoes into slices, mix the sardines with the egg and green peas, pepper and season with mayonnaise and mustard, having previously mixed them. Place the prepared filling into the tartlets and garnish with tomato slices.

Tartlets with walnuts and garlic

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

Preparation:
Amount of ingredients - to taste. Grind walnuts and garlic, mix with mayonnaise. Place the prepared filling into the 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 cloves of garlic,
- mayonnaise, herbs, salt, pepper - to taste.

Preparation:
Grate the carrots and cheese, chop the herbs and garlic. Combine all ingredients, season with mayonnaise, salt, pepper and mix. Fill the tartlets with filling and decorate.

Salmon tartlets

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

Preparation:
Place a thin piece of butter on the bottom of the tartlet. Then place the fish. 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 butter mixture.

Tartlets with smoked sausage, tomatoes and garlic

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

-salt, pepper - to taste.

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

Tartlets with chicken and mushrooms

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

Preparation:
Cut the boiled chicken fillet into small cubes, chop the eggs. If the pickled mushrooms are small, leave them whole; if they are large, cut them into pieces. Mix finely chopped tomatoes with eggs and chicken, add mushrooms, salt, pepper, season with mayonnaise and mix. Place the resulting mixture into tartlets, decorate them with herbs, and place a small mushroom on top of each tartlet.

Tartlets stuffed with meat, orange and nuts

Ingredients:
-300 g of 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 kind),
-10 olives,
-200 g mayonnaise,
-salt, pepper - to taste.

Preparation:
Mix 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 in the resulting sauce, mix and place in tartlets. Garnish with herbs, orange slices and olives.

Tartlets with vegetable filling

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

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

Tartlets stuffed with tongue and cream cheese

Ingredients:
-100 g boiled tongue,
-200 g eggplants,
-100 g pickled cucumbers,
-200 g cream cheese,
-1 sweet bell pepper,
- greens - to taste.

Preparation:
Cut the peeled eggplant into small cubes and fry in butter and add salt. Also cut the cucumbers, peppers and tongue into small cubes, chop the greens. Season eggplants, cucumbers, peppers and tongue with cream cheese, add herbs and mix. Fill the prepared tartlets with filling.

Tartlets with salmon and red caviar

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

Preparation:
Cut the salmon into small pieces. Chop the eggs, avocado and cucumber as well. Combine everything, mix and place in tartlets. Place 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 grated cheese.

Preparation:
Mix boiled and peeled shrimp with finely chopped eggs, add green peas 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.

Preparation:
Grate the frozen butter on a coarse grater. Then add cheese, finely chopped salmon and dill to the butter. Grind all ingredients in a blender until smooth or mince and cool in the refrigerator. Fill the tartlets with filling, garnish with a sprig of dill and a slice of bell pepper.

Salmon mousse in tartlets

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

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

New Year's tartlets with cottage cheese and eggplants

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

Preparation:
Cut the eggplant lengthwise, salt half, sprinkle with oil and bake in the oven for 30 minutes at 180°C. Then take it out and cool it. Remove the pulp and combine it with the cottage cheese and puree in a blender. Add nuts, salt, pepper to this mixture and stir. Fill the finished tartlets with the prepared filling and sprinkle nuts on top. Using a Christmas tree template, cut out slices of cheese, dip each one 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.

Preparation:
Soak the dried mushrooms overnight, then drain the water, chop finely and fry in vegetable oil. Chop the champignons and eggs, cut the onion into small cubes, chop the green onions, 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, several sprigs of parsley.

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

Tartlets with seaweed and squid

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

Preparation:
Boil the prepared squid in salted water for 3 minutes and cut into thin strips. Finely chop the onion and lightly sprinkle with a mixture of vinegar and water. Mix squid with seaweed, onion, vegetable oil and pepper. Fill the tartlets and 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 hard cheese,
-2 tbsp. mayonnaise,
-2 tbsp. tomato paste,
-salt - to taste.

Preparation:
Finely chop the eggs and mix with the tuna. Cut the tomatoes into cubes, grate the cheese on a coarse grater. Mix all ingredients, season with mayonnaise, and salt to taste. Grease the inside of the finished tartlets with tomato paste and place the filling 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 champignons,
-300 g cheese,
-2 onions,
-500 ml 20% cream,
-2 tbsp. flour,
-vegetable oil.

Preparation:
Finely chop the mushrooms, onions and breast and fry in vegetable oil until the excess liquid evaporates. Then add the cream and slowly add the flour until the mixture thickens. Place the filling among the tartlets, sprinkle 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 onions,
-2 tbsp. butter,
-1 stack dry white wine
-1 stack cream,
-salt, ground black pepper - to taste.

Preparation:
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 second into small cubes. Cut the bacon into strips. Place 2 strips in the form of a cross in each tartlet, place potatoes in the center of each cross, salt, pepper, and garnish with an onion ring. Then tie the potatoes and onions with strips of bacon crosswise and bake in an oven preheated to 180°C for 10 minutes. Add the remaining finely chopped onion to the dry wine and simmer for 10 minutes, then mix with cream. Rub the resulting sauce through a sieve. Pour the sauce over the 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.

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

Tartlets with cottage cheese, fruit and chocolate

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

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

FILLINGS FOR TARTALETS

Red fish and cream cheese

Preparing this filling is very simple - fill the basket with soft cream cheese, sprinkle with herbs, add a thin slice of lemon and garnish with a medium-sized piece of lightly salted red fish, rolled into a rosette.
If suddenly you don’t have cream cheese in the refrigerator, then the option of good butter is also acceptable. The main thing is that the butter is not hard, but slightly melted.

Cheese and chicken pate

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

Onions, curd cheese and caviar

Very exquisite tartlets that will decorate any holiday. At the same time, making them is not difficult at all. For the filling you need a glass of the most inexpensive dry champagne, onions, butter, cottage cheese and red caviar.

Fry the onion in butter until transparent, then add champagne and simmer until the liquid has evaporated. Cool the onion and put it into baskets, fill it with cheese and garnish with red caviar. Very unusual and tasty filling.

Vegetables and greens

These baskets will appeal to lovers of vegetables and herbs. The filling is based on baked eggplants, peppers, and tomatoes. We recommend cutting them finely and mixing with a little olive oil and salt, sprinkling with lemon juice.

For a bright green sauce, you need to blend greens, boiled spinach with a pinch of salt in a blender. These tartlets can be served hot, after keeping them in a preheated oven for several minutes until a golden cap forms. It can also be used as a cold snack.

Rabbit pate

The filling is very simple to prepare - you need to take rabbit pate and blackberry sauce, which you generously coat the bottom and walls of the tartlet with. Very piquant filling with a hint of berry. Just don’t overdo it with the sauce, otherwise you risk not feeling the meat taste at all.

Mushroom julienne

A tartlet is an excellent form for mushroom julienne under a cheese crust. Julienne is prepared in the same way as the classic version, only it is baked in molds immediately along with a shortbread or unleavened basket. The result is a small variation of an open mushroom pie, which can be eaten either piping hot or 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 a 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 be uniform in consistency and color. We recommend not only coating the bottom of the basket with this sauce, but also using it as a decoration, squeezing out a small amount using a pastry bag and nozzle.

Radish, arugula and feta cheese

A very light tartlet with cheese and vegetable flavor. For the filling you only need feta, a few slices of radish, arugula leaves (can be replaced with other greens you like) and a pinch of your favorite spices. Served cold.

Shrimp, avocado, cherry tomatoes

We recommend trying filling the tartlet with a salad of shrimp, avocado and cream sauce. Steamed shrimp should be finely chopped (you can even grate them), and small cubes of ripe avocado should be added to them. For dressing you need to prepare a cream sauce from 33% cream, 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, keep on low heat for several minutes. You can decorate the tartlets with cherry slices, arranged in a circle, and greens.

Tuna, olives, eggs, onions

For the filling you will need canned tuna in its own juice, finely chopped olives and onions, very finely chopped eggs, salt and pepper to taste. For dressing, we recommend mixing a little full-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. You can cover the top of the tartlet with canned peach halves, after allowing the juice to drain. The fruity note will highlight the taste of the ham, creating an original combination.

Cottage cheese and berries

An excellent appetizer or snack for both lovers of fatty cottage cheese and those on a diet. For the former, a basket of sweet shortbread dough filled with rich cottage cheese and fresh berries, topped with caramel or berry sauce, is suitable. For the second - a tartlet made of unleavened thin dough with low-fat light cottage cheese, berries and grated lemon zest.

Custard and fresh fruit

If you have a sweet tooth, you simply won't be able to resist this basket. We recommend using vanilla custard. 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 a very tasty, but also a visually very beautiful tartlet. We recommend using large puff pastry tartlets.
The pear must first be softened in boiling red wine and, using a knife, make cuts as shown in the picture. After this, place the pear on a basket, pour in maple syrup and place in the oven for a few minutes.
We recommend serving hot or warm with cream or curd sauce.

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

Let the tartlet filling prepared by you be uniquely tasty and original. Fantasize and you won't go wrong!