The best dough for tartlet snack baskets at home: recipes. How to make tartlets from ready-made puff pastry without molds and from dough in silicone molds? Snack tartlets on the festive table: recipes with photos step by step
Any buffet or feast is complete without appetizers. Salads are considered traditional, but they can be served in an original way by stuffing tartlets with them. Light puff or sand baskets look neat and perfectly replace sandwiches. The dish will help out if it is important for you to keep your hands clean, for example, combine dinner with board games.
How to make tartlets
An experienced chef knows how to cook tartlets at home. For this, puff or shortbread dough is taken, laid out in molds and baked, and a press must be placed inside. It turns out elegant baskets that are easy to fill with salad. Fillings for tartlets can be meat, vegetable, sweet. However, if you are too lazy to mess around, ready-made products from the store will do.
With stuffing for the festive table
When planning a feast, the hostess may not immediately figure out how to fill the tartlets for the festive table. There can be many options: shrimp and cheese, familiar to all oliviers, or laid out in portions. To make the filling for tartlets look more attractive, decorate it with green peas, herbs, red caviar, and olives.
Snacks in tartlets
The best way to prepare fillings for tartlets for a snack is to use plastic salads. You can fill ready-made volutes with crab sticks, pickled cucumbers with mayonnaise, liver pate, a mixture of smoked sprats with eggs, processed cheese with additives. Such fillings for quick tartlets are sure to be found in every home.
How to stuff tartlets - recipes with photos
Waffle tartlets with filling look especially impressive, which chefs can find in the store. For them, you can choose more sophisticated snacks by choosing a good step-by-step recipe with a photo: tongue and eggplant, smoked salmon and caviar. For stuffing, cod liver and onions, shrimp and olives, mascarpone and fresh apples, or a simple mixture of cucumber and radish are suitable.
Salad
- Cooking time: 55 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 236 kcal.
- Purpose: for dinner.
- Cuisine: author's.
The easiest recipe for how to make a salad for tartlets will be to use new variations of already familiar dishes. Eggplant, cottage cheese, walnuts and dill should be chopped, seasoned with olive oil. A healthy tasty festive dish in baskets will delight the eye, especially for lovers of Georgian or Greek cuisine.
Ingredients:
- eggplant - 2-3 pieces;
- olive oil - 20 ml;
- cottage cheese - 250 g;
- walnuts - 40 g;
- dill - a bunch.
Cooking method:
- Cut the eggplant in half, pierce, brush with oil, salt, bake for half an hour at 180 degrees. Cool, add cottage cheese to the pulp, grind with a blender to a puree.
- Supplement the mixture with chopped nuts, stuff puff pastry tartlets, sprinkle with herbs.
With caviar
- Cooking time: half an hour.
- Servings: 12 persons.
- Calorie content of the dish: 319 kcal.
- Purpose: for dinner.
- Cuisine: author's.
The most common for serving on the New Year's table are tartlets with red caviar. This appetizer, beloved by all, looks elegant and attractive, and for its manufacture, you can take caviar from different varieties of fish - chum salmon, pink salmon, salmon. It remains only to add a little butter, cream cheese or cheese to the bottom.
Ingredients:
- ready-made baskets - 12 pcs.;
- cheese - 250 g;
- red caviar - 250 g;
- dill - ½ bunch.
Cooking method:
- Grease the baskets with cheese, lay out the caviar
- Serve with dill sprigs.
With cod liver
- Cooking time: half an hour.
- Servings: 16 persons.
- Calorie content of the dish: 105 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: easy.
Another simple idea for serving on the festive table is cod liver in tartlets. It is ideal to add canned green peas, boiled eggs and pickled cucumbers to it. Green onion stalks (or a little fried onion) will add piquancy to the appetizer, and fresh dill will add spicy spiciness.
Ingredients:
- cod liver - bank;
- green peas - bank;
- eggs - 4 pcs.;
- pickled cucumbers - 3 pcs.;
- green onions - 3 stalks;
- fresh dill - 3 stalks;
- waffle tartlets - 16 pcs.;
- mayonnaise - 40 g.
Cooking method:
- Cut the liver with boiled eggs into cubes, finely grate 2 yolks for decoration.
- Cut cucumbers into small strips, chop greens. Add half of the peas, salt, pepper, season with mayonnaise.
- Fill baskets, decorate with grated egg yolk and peas.
With shrimps
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 214 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: easy.
Shrimp and cheese tartlets are a great option for serving for the New Year or a birthday. Their exquisite taste will please guests, even sophisticated gourmets, because such a dish is not ashamed to be served at a festive buffet table. Small shrimp, peeled from the shell, are suitable for filling, but you can also chop large king or tiger shrimp, and use whole carcasses as a decoration.
Ingredients:
- shrimp - 30 pcs.;
- champignons - 8 pcs.;
- teriyaki sauce - 30 ml;
- grated cheese - 150 g;
- fresh cucumber - 1 pc.;
- sesame seeds - 10 g;
- olive oil - 30 ml.
Cooking method:
- Marinate shrimp and mushroom plates in a mixture of teriyaki and oil for 10 minutes.
- Simmer the mixture for 2 minutes until the marinade evaporates, sprinkle with sesame seeds.
- Cucumber cut into cubes, mix with the main mass, add grated cheese. If necessary, season with a spoonful of mayonnaise.
With curd cheese
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 312 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: medium.
So that the dough does not seem dry, it is important to learn how to cook tartlets with cottage cheese, which makes the mass more tender. In this recipe, the filling for tartlets is a mixture of cottage cheese with hard cheese and cherry tomatoes. For spicy lovers, the appetizer can be diversified by adding garlic, dill or parsley, season with spices and aromatic herbs if desired.
Ingredients:
- sugar - 30 g;
- flour - a glass;
- eggs - 1 pc.;
- salt - 5 g;
- butter - 125 g;
- cherry tomatoes - 10 pcs.;
- hard cheese - 120 g;
- cottage cheese - 50 g.
Cooking method:
- Sift flour, salt, mix with sugar, egg and butter. Shape into a ball, wrap in clingfilm and refrigerate for an hour. Roll out the dough, cut out circles according to the size of the molds, bake for 20 minutes at 180 degrees.
- Warm the tomatoes in the oven for 15 minutes.
- Mix both types of cheese, stuff the baskets, decorate with tomatoes.
With Chiken
- Cooking time: 3 hours.
- Number of servings: 30 persons.
- Calorie content of the dish: 308 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: medium.
The filling for chicken tartlets is considered tasty if you diversify it with the addition of fragrant mushrooms, onions and garlic. Dried herbs and seasonings are used to add flavor - ideally combined with oregano fillet, dried parsley. This recipe involves baking baskets on your own, so you should plan time for their preparation.
Ingredients:
- cottage cheese - 150 g;
- butter - 150 g;
- flour - a glass;
- salt - 3 g;
- chicken fillet - 250 g;
- dried mushrooms - 80 g;
- onion - 1 pc.;
- garlic - 2 cloves;
- vegetable oil - 40 ml;
- oregano - 3 g;
- mayonnaise - 40 ml;
- hard cheese - 200 g.
Cooking method:
- Sift flour, mix with butter, salt, mashed cottage cheese. Roll into a ball, wrap in cling film and refrigerate for half an hour.
- Roll out, cut out circles, bake at 180 degrees until blush.
- Bake the chicken for 40 minutes at 200 degrees with spices, cook the soaked mushrooms the day before until tender.
- Fry onion cubes in oil, add mushrooms, simmer until moisture evaporates. Mix with crushed garlic, mayonnaise.
- Add finely chopped chicken.
- Fill the baskets with both masses, sprinkle with grated cheese, bake until a creamy crust appears.
With canned tuna
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 78 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: easy.
Tasty and dietary is a salad with tuna in tartlets, so you can eat it without fear for the figure. Healthy fish goes well with pickled cucumbers, boiled eggs and green onions. If desired, you can add fresh dill to the salad, and to completely make the appetizer light, mayonnaise with olive oil and lemon juice.
Ingredients:
- canned tuna - 240 g;
- tartlets - 6 pcs.;
- pickled cucumbers - 300 g;
- eggs - 2 pcs.;
- green onions - 2 stalks;
- lettuce - 3 pcs.;
- mayonnaise - 40 ml.
Cooking method:
- Mash the tuna with a fork. Mix with boiled chopped eggs, cubes of cucumbers.
- Add chopped herbs, mayonnaise.
- Put a lettuce leaf on the bottom of the basket, mix on top. / li>
With fruits
- Cooking time: half an hour.
- Servings: 10 persons.
- Calorie content of the dish: 240 kcal.
- Purpose: for dessert.
- Cuisine: author's.
- Difficulty of preparation: medium.
A pleasant refreshing dessert will be fruit tartlets, which the child will definitely appreciate. They can be stuffed with various fillings - from grapes and tangerines to bananas with berries. Try baking your own baskets, stuffing mascarpone with cream, strawberries and kiwi, or dusting it lightly with powdered sugar.
Ingredients:
- puff pastry - 2 sheets;
- eggs - 1 pc.;
- mascarpone - 250 g;
- cream - 150 ml;
- powdered sugar - 100 g;
- strawberries - 150 g;
- kiwi - 150 g.
Cooking method:
- Cut the dough into squares, make cuts with a knife along the entire perimeter, remove the middle, roll out. Lubricate with an egg, bake at 220 degrees for 10 minutes.
- Whip the cream with powder, stir in the mascarpone, divide the cream into 2 parts. Mix one with chopped strawberries, the second with kiwi.
- Stuff the ready-made flounces with the filling.
Sweet
- Cooking time: half an hour.
- Number of servings: 30 persons.
- Calorie content of the dish: 300 kcal.
- Purpose: for dessert.
- Cuisine: author's.
- Difficulty of preparation: difficult.
Sweet filling for tartlets is suitable for children's holidays or exquisite buffet receptions. The classic recipe involves the use of ready-made baskets with three types of filling, filled with exquisite patisserie cream, apple-ginger filling with cherries and chocolate ganache with cashew nuts.
Ingredients:
- tartlets - 30 pcs.;
- milk - 300 ml;
- corn starch - 50 g;
- butter - 100 g;
- yolks - 3 pcs.;
- sugar - 75 g;
- vanilla - a stick;
- blackberries, red currants - a handful;
- cream - 2 cups;
- dark chocolate - 100 g;
- cashew - a handful;
- apples - 250 g;
- ginger root - 1.5 cm;
- cherries - 10 pcs.
Cooking method:
- Cut apples into cubes, add water, cook for 15 minutes. Rub through a sieve, mix with half the whipped cream, add the grated ginger.
- For chocolate ganache, boil the cream, add the broken chocolate, after 3 minutes put half the butter, cool.
- For cream, beat half a glass of milk with yolks and starch. Boil the remaining milk with vanilla and sugar, pour into the egg-milk mixture, cook until thickened. Pour in the butter, cool, beat with a mixer.
With ham and cheese
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 287 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: medium.
Hearty and fragrant tartlets with ham and cheese in the oven are obtained. For their manufacture, you will need smoked ham, preferably the highest grade, hard cheese. So that the filling does not spread during baking, potatoes are added to it, poured with sour cream and egg sauce. A hot appetizer will be very satisfying, someone will completely replace lunch or dinner.
Ingredients:
- flour - 250 g;
- margarine - 130 g;
- sour cream - 120 g;
- eggs - 2 pcs.;
- ham - 200 g;
- potatoes - 1 pc.;
- cheese - 50 g.
Cooking method:
- Knead the dough from flour with margarine, leave for half an hour in the refrigerator.
- Boil potatoes, cut into cubes, like ham. Mix sour cream with eggs.
- Form baskets from dough, stuff with ham, potatoes, pour sauce, sprinkle with cheese.
- Bake at 180 degrees for half an hour.
Delicious filling in tartlets can be varied. If you can't decide, try a few options:
- delicious filling for tartlets made from green peas, sardines, tomatoes; / li>
- walnuts, garlic, olives will be an excellent option for filling tartlets;
- a sweet dish will be decorated with a filling of orange, apples, nuts.
Video
Portioned snacks are relevant for home feasts and outdoor buffet tables - they look spectacular and are very convenient for guests.
The ideal filling for tartlets should be tender, but not very juicy, so that the dough of the basket retains its shape and taste. For stuffing, you can use salads, pates, pastas, some cold and hot appetizers. Even the simplest recipe with such a serving turns into a luxurious restaurant dish worthy of a dinner party, New Year's table and a romantic evening.
What to consider when choosing a filling recipe
First of all, keep in mind that tartlets come in different sizes. The smallest are focused on serving caviar and gourmet cheeses. Those that are larger are intended for cold appetizers, pates and salads. In the largest, it is customary to bake and serve hot snacks, such as julienne.
Also note that different types of dough are used for baskets. Shortbread, fresh, waffle, cheese and puff. Puff is more tender, but it quickly soaks and loses its shape, so it is recommended for dry fillings.
Tartlets, especially those made from waffle and thin puff pastry, should be eaten immediately. The filling can still be prepared in advance, but it should be laid out in baskets immediately before serving. Lettuce leaves can be used as a prophylactic "pad", if they are combined to taste with other products and fit into the recipe.
The best salads for snack tartlets
The most popular toppings for tartlets are salads. But here it is worth highlighting several groups - by cost, cooking speed, quantity of products, appearance.
Delicious recipes for the festive table
Festive salads in tartlets are not only beautiful and convenient, but also economical - food consumption is small, but the table looks rich and plentiful.
From red fish. Cut 200 g of salted red fish into long slices, chop four boiled eggs with bright yolks and 100 g of canned pineapples. Mix with high-quality mayonnaise, add 30 g of red caviar and stir again gently. Divide into serving baskets. Sprinkle with good grated cheese and garnish with red caviar. You can use olives and black olives for a change.
Beef. Boil the meat, preferably beef, divide it into fibers. Roast the walnuts and chop them. Crush the garlic clove. Season with good mayonnaise.
Meat platter. Boil a small beef or veal tongue (300 g is needed), 300 g of beef pulp, 250 g of chicken fillet. Cool everything and cut into strips nicely. Also cut 200 g of Tambov ham, one pickled and fresh cucumber each, two medium-sized hard pears. Squeeze the juice of half a lemon and mix it with finely grated zest and chopped leaves of a bunch of fresh tarragon. Add mayonnaise for a delicious sauce. Season the cold cuts, leave for two hours and serve in portioned tartlets.
Chicken with tongue. Boil 500 g of chicken fillet and beef tongue, finely chop. Grate 150 g of good cheese, mix everything, season with mayonnaise. Garnish with olives and grapes.
Shrimp with cheese. Boil the shrimp and peel them. Grind half of the shrimp in a blender along with pieces of cheese (take products in equal proportions) and garlic to taste, dilute with mayonnaise. Put the filling in tartlets, garnish with a whole shrimp and herbs.
Shrimps with Dor Blue. Melt 250 g pieces of blue cheese in a pan, stirring constantly so as not to burn. Add 20 ml of lemon juice, minced garlic clove and 500 g of peeled boiled shrimp. Simmer and pour in some dry white wine. Reheat, let cool and fill snack baskets.
If you want to surprise your guests, make salad dough instead of tartlets.
Budget salads for buffet baskets
There are not always funds for delicacies, but every housewife wants to set the festive table effectively and elegantly. Use affordable fillings for tartlets from inexpensive products - in any case, you will end up with an elegant appetizer.
- Take 100 g of green peas, tomatoes and canned sardines (in oil or in natural filling), one egg, 80 g of mayonnaise and 20 g of mustard. Mix fish with chopped egg, peas, add mayonnaise, mustard and spices. Garnish with tomato slices or something else if fresh vegetables are not available.
- Grind dill greens in a blender or with a knife, add it to soft curd cheese or cottage cheese, grind, salt, use your favorite spices and a wig for color. This filling is suitable for small caviar tartlets, including puff ones. It can be squeezed out through a large nozzle of a confectionery syringe.
- Mash a jar of cod liver (drain the oil beforehand), grate two hard-boiled eggs and finely chop two small pickled cucumbers. Combine everything, add green or onion, previously marinated in vinegar, diluted in equal proportions with water. Mix everything and season with mayonnaise.
- Grate 100 g of hard cheese (even inexpensive processed cheese will do, but not soft), two boiled eggs, a small raw carrot. Mix everything into a single mass with mayonnaise and add a couple of cloves of crushed garlic. Decorate with grated yolk.
- Divide into fibers or chop cold-smoked pink salmon or mackerel into cubes, finely chop a fresh cucumber. Prepare a sauce of sour cream and mayonnaise (one tablespoon each) and a teaspoon of mustard. Fill the mass and spread the filling among the tartlets.
- Boil 300 g of chicken liver, cool and grate on a coarse grater. Fry 300 g of mushrooms, 150 g of onion and 150 g of grated carrots. From the cooled products, prepare a hearty filling for liver tartlets by adding mayonnaise and ground pepper. Decorate the baskets with herbs and green peas. You can sprinkle with grated cheese or yolk.
Feel free to experiment, you can use almost any salad, including the crown salad, the popular herring under a fur coat, and a quick salad of crab sticks, eggs and corn.
Cold snacks in baskets as an alternative to sandwiches
Simple and delicious fillings for tartlets can be scooped up in recipes for holiday sandwiches. This option will surprise guests and decorate even a table with a minimum assortment of dishes.
- Put a piece of butter on the bottom of a small tartlet, on top - a beautifully wrapped salmon slice, decorate the junction with soft cheese squeezed out of a syringe and herbs.
- Fill the basket with soft mascarpone cheese and make a hat of red caviar, garnish with curly parsley. If there is no mascopone, grate hard cheese and mix with sour cream (for 100 g of cheese, two tablespoons of thick fat sour cream).
- Grate boiled beets, add garlic and a little mayonnaise. Fill 2/3 of the basket with a bright mass, put rolls from a thin strip of salted herring on top, garnish with olives and herbs.
- Grate melted cheese, mix it with grated garlic and mayonnaise. Fill half of the tartlet with mass, then grated egg with mayonnaise, and on top - a beautiful sprat. Decorate with greens.
Pates and pastas in the original serving
Pates are an ideal and simple filling for tartlets, you can take almost any recipe - pate masses from liver, fish, meat, chicken, vegetables are suitable.
From chicken liver. Fry (or boil if you do not eat fried) 500 g of chicken liver, two onions and two grated carrots. Grind everything in a meat grinder or in a blender. Add 50 g of softened butter to the mass, and if the liver was boiled - 100 g of butter. Stir the pate well, add the basil, black and red pepper. Divide into portions.
Meat with liver. Boil 300 g of pork pulp and 300 g of pork liver. Boil 100 g of rice in salted water. Fry the onion in vegetable oil. Grind meat with vegetables and rice in a blender. Add spices, use as a filler for snack tartlets.
Chicken with mushrooms. Boil the chicken breast, fry 200 g of mushrooms with onions, grate 100 g of hard cheese. Grind chicken and mushrooms in a blender, add mayonnaise and grated cheese. Spread the hearty filling over the tartlets, sprinkle the top with chopped, pre-roasted walnuts. Place a walnut quarter on top.
Portioned hot appetizers in tartlets
The most popular hot filling for ready-made tartlets is julienne. It can be purely mushroom, with the addition of chicken, meat, fish or mussels. About that, we have already talked about, you can take any of those recipes as a basis.
Julien. Cut one chicken breast into strips and fry, add two chopped onions and 500 g of mushrooms - fry everything well so that the water evaporates. Pour in 200 g of sour cream and simmer the mass for 10 minutes over low heat. Let the stuffing cool down. Before serving, preheat the oven, arrange on tartlets (this portion needs 12 pieces), sprinkle with cheese and bake until golden brown. Serve immediately, garnished with greens.
Hot potato and bacon filling- hearty and original. Fry thin slices of three potatoes and one onion. Cut 200 g bacon into strips and place them crosswise in each basket. Spread the potato and onion filling, add spices, top with a circle of onion and a piece of cheese and cover with strips of bacon, again wrapping it crosswise. Place in preheated oven for 10 minutes.
Omelette hot filling for tartlets- the idea of a simple breakfast with a romantic twist. Grate the cheese and fill a third of the basket with it. Beat an egg with milk (for one egg - 25 ml of milk), as for an omelette, add chopped (dried) green onions, ground pepper, other spices or mushroom broth. Carefully pour into the pastry molds and place in the hot oven. Bake until browned.
Look very original miniature pizzas- lay layers of at least three types of sausage or meat slices on the bottom of the basket, cover with a circle of a small tomato, sprinkle with grated cheese on top and send for baking in the oven. Garnish with an olive when serving.
Tomato. Put slices of dense tomato and basil leaves in a basket, pepper and sprinkle generously with grated melted cheese. Bake for a golden brown before serving.
We hope these simple recipes for delicious tartlet fillings will help set the table and push you to new culinary exploits. Try, experiment and live with taste!
Filled tartlets are a versatile snack that can diversify the table at any party or celebration. They look appetizing and festive. The first tartlets appeared in ancient Rome, but then they were called an open pie and were filled mainly with a sweet filling. Currently, tartlets are stuffed with various fillings, at the request of the cook.
How to stuff small tartlets?
With red caviar and shrimps
Compound:
- Tartlets - 10 pcs.
- Eggs - 5 pcs.
- King prawns - 20 pcs.
- Red caviar - 7 tbsp. l.
- 35% whipped cream;
- Greenery
Cooking:
- Boil the shrimp in salted water and peel them from the shell. Hard boil eggs, peel and cut into halves.
- Fill the baskets with whipped cream, top with half an egg, two shrimp and red caviar. Decorate the appetizer with chopped herbs.
Tartlets with caviar
- Compound:
- Tartlets - 10 pcs.
- Cheese - 100 g
- Greenery
- Garlic - 2 cloves
- Red game - 7 tbsp. l.
- Salt and pepper - to taste
- Mayonnaise
Cooking:
- To prepare snacks, you can take store-bought tartlets, or you can cook them at home.
- Finely chop the greens. Peel the garlic and run it through a press. Grate the cheese on a fine grater. Mix mayonnaise, herbs, salt, garlic and cheese in a bowl. Fill the baskets with the prepared mass, put the caviar on top.
Stuffing with black caviar
Compound:
- Tartlets - 15 pcs.
- Eggs - 3 pcs.
- Butter - 150 g
- Red caviar - 5 tbsp. l.
- Black caviar - 5 tbsp. l.
- Lemon juice - 2 tbsp. l
- Salt and pepper - to taste
- Greenery
Cooking:
- Boil the eggs, peel them and separate the white from the yolk. Grate the protein on a medium grater. You don't need a yolk.
- Grate the butter on a medium grater, mix it with grated protein, add spices and lemon juice.
- Fill the baskets with creamy mass, but do not tamp. Put black and red caviar on top. Decorate the appetizer with herbs and serve.
Chicken Stuffing
Compound:
- Chicken breast - 1 pc.
- Tartlets - 15 pcs.
- Champignons - 700 g
- Sour cream - 300 g
- Hard cheese - 150 g
- Onion - 2 pcs.
- Greenery
- Vegetable oil
- Salt and pepper - to taste
Cooking:
- Cut the meat into thin slices and fry it in vegetable oil. Peel the onion and chop finely. Add to chicken. Fry the onion until golden brown. Cut the mushrooms, fry in a pan until the water evaporates. Salt and pepper the mixture.
- Add sour cream to the pan and simmer the mixture for about 10 minutes. Cool the filling and fill the tartlets with it. Grate the cheese on a fine grater and sprinkle on top. Put the appetizer in the microwave or oven, bake until the cheese is melted. Garnish the stuffed tartlets with herbs and serve.
Stuffing with corn and trout
Compound:
- Flour - 0.5 kg
- Sour cream - 200 g
- Eggs - 2 pcs.
- Butter - 70 g
- Sugar, salt and pepper - to taste
- Trout - 200 g
- Shrimps - 200 g
- Canned corn - 150 g
- Tomato - 2 pcs.
- Orange - 1 pc.
- Greenery
- Vegetable oil
Cooking:
- Sift the flour, make a well in it and put the eggs, butter, sugar, salt and sour cream in it. Knead the dough and leave it for 20 minutes in a warm place. Roll out the dough, cut out circles using a glass. Put the circles of dough in special molds and round off. Pierce the dough with a fork in several places. Put the molds with the dough in an oven preheated to 180 degrees for 10 minutes.
- Cut the tomatoes into cubes, the orange into thin slices, without peeling. Cut the trout into cubes, fry the corn in a pan. Boil the shrimp in salted water and peel them from the shell. Mix tomatoes, trout and corn. Fill the prepared baskets with the prepared filling, place the shrimp on top and garnish with orange slices. Decorate the finished snack with herbs.
Compound:
- Butter - ½ tbsp.
- Cream cheese - 5 tbsp. l.
- Flour - 1 tbsp.
- Parmesan cheese - 200 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Young spinach leaves - 250 g
- Red bell pepper - 2 pcs.
- Sour cream - ½ tbsp.
- Egg - 1 pc.
- Salt and pepper - to taste
Cooking:
- Mix butter and cream cheese in a mixer. Finely grate the parmesan. Gradually add flour and grated cheese. Beat the dough until smooth and refrigerate.
- Peel the onion and garlic. Finely chop the onion, pass the garlic through a press. Saute vegetables in butter until onions are golden brown. Add spinach and cook until softened. Fry the red pepper cubes in a separate pan. Transfer the vegetable mixture to a bowl and mix well. Add sour cream, egg, salt, pepper and some grated cheese.
- Divide the chilled dough into 20 portions and roll into balls. Place the balls in molds, giving the shape of a basket. Fill each basket with vegetable filling. Place the tarts in a preheated oven at 180 degrees for 15 minutes. Serve the finished baskets cold, garnished with chopped herbs.
White cherry and chocolate filling
Compound:
- Wafer tartlets - 15 pcs.
- Eggs - 2 pcs.
- Sugar - 50 g
- White chocolate - 300 g
- Cream - 250 ml
- Pitted cherries - 500 g
Cooking:
- Whisk eggs with sugar. Heat the cream and white chocolate in a water bath until the chocolate has melted. Pour the creamy chocolate mixture into the beaten eggs, stirring constantly.
- Put cherries in waffle baskets and fill with chocolate mixture. Put the snack in the refrigerator and wait for the chocolate mass to harden.
- These tarts are served with tea.
cream filling
Compound:
- Wafer tartlets - 10 pcs.
- Egg yolk - 4 pcs.
- Milk - 200 ml
- Vanilla - 10 g
- Sugar sand - 3 tbsp. l.
- Cornstarch - 2 tsp
- Butter - 2 tbsp. l.
- Strawberries - 10 pcs.
Cooking:
- Mix the yolks, milk, starch, sugar and vanilla in a deep bowl. Put the mass on the fire, stir constantly and bring to a boil.
- Cool the finished cream and beat in a mixer with butter. Fill waffle baskets with cream and garnish with strawberries.
peach filling
Compound:
- Wafer tartlets - 10 pcs.
- Sugar sand - 2/3 tbsp.
- Corn starch - 2 tbsp. l.
- Salt - 1 pinch
- Water - 1 tbsp.
- Canned peaches - 1 can
- Lemon juice - 1 tsp
- Whipped cream.
Cooking:
- In a large saucepan, combine cornstarch, sugar and salt. Add water and stir. Place the saucepan over low heat, bring the mixture to a boil. Cook until thickened, stirring constantly. Remove saucepan from heat, add lemon juice and peach slices.
- Fill the waffle baskets with the prepared filling and refrigerate for 1 hour. Serve the dessert chilled, garnished with whipped cream.
Filled tartlets are a versatile snack that can diversify the table at any party or celebration. They look appetizing and festive. The first tartlets appeared in ancient Rome, but then they were called an open pie and were filled mainly with a sweet filling. Currently, tartlets are stuffed with various fillings, at the request of the cook.
How to stuff small tartlets?
With red caviar and shrimps
Compound:
- Tartlets - 10 pcs.
- Eggs - 5 pcs.
- King prawns - 20 pcs.
- Red caviar - 7 tbsp. l.
- 35% whipped cream;
- Greenery
Cooking:
- Boil the shrimp in salted water and peel them from the shell. Hard boil eggs, peel and cut into halves.
- Fill the baskets with whipped cream, top with half an egg, two shrimp and red caviar. Decorate the appetizer with chopped herbs.
Tartlets with caviar
- Compound:
- Tartlets - 10 pcs.
- Cheese - 100 g
- Greenery
- Garlic - 2 cloves
- Red game - 7 tbsp. l.
- Salt and pepper - to taste
- Mayonnaise
Cooking:
- To prepare snacks, you can take store-bought tartlets, or you can cook them at home.
- Finely chop the greens. Peel the garlic and run it through a press. Grate the cheese on a fine grater. Mix mayonnaise, herbs, salt, garlic and cheese in a bowl. Fill the baskets with the prepared mass, put the caviar on top.
Stuffing with black caviar
Compound:
- Tartlets - 15 pcs.
- Eggs - 3 pcs.
- Butter - 150 g
- Red caviar - 5 tbsp. l.
- Black caviar - 5 tbsp. l.
- Lemon juice - 2 tbsp. l
- Salt and pepper - to taste
- Greenery
Cooking:
- Boil the eggs, peel them and separate the white from the yolk. Grate the protein on a medium grater. You don't need a yolk.
- Grate the butter on a medium grater, mix it with grated protein, add spices and lemon juice.
- Fill the baskets with creamy mass, but do not tamp. Put black and red caviar on top. Decorate the appetizer with herbs and serve.
Chicken Stuffing
Compound:
- Chicken breast - 1 pc.
- Tartlets - 15 pcs.
- Champignons - 700 g
- Sour cream - 300 g
- Hard cheese - 150 g
- Onion - 2 pcs.
- Greenery
- Vegetable oil
- Salt and pepper - to taste
Cooking:
- Cut the meat into thin slices and fry it in vegetable oil. Peel the onion and chop finely. Add to chicken. Fry the onion until golden brown. Cut the mushrooms, fry in a pan until the water evaporates. Salt and pepper the mixture.
- Add sour cream to the pan and simmer the mixture for about 10 minutes. Cool the filling and fill the tartlets with it. Grate the cheese on a fine grater and sprinkle on top. Put the appetizer in the microwave or oven, bake until the cheese is melted. Garnish the stuffed tartlets with herbs and serve.
Stuffing with corn and trout
Compound:
- Flour - 0.5 kg
- Sour cream - 200 g
- Eggs - 2 pcs.
- Butter - 70 g
- Sugar, salt and pepper - to taste
- Trout - 200 g
- Shrimps - 200 g
- Canned corn - 150 g
- Tomato - 2 pcs.
- Orange - 1 pc.
- Greenery
- Vegetable oil
Cooking:
- Sift the flour, make a well in it and put the eggs, butter, sugar, salt and sour cream in it. Knead the dough and leave it for 20 minutes in a warm place. Roll out the dough, cut out circles using a glass. Put the circles of dough in special molds and round off. Pierce the dough with a fork in several places. Put the molds with the dough in an oven preheated to 180 degrees for 10 minutes.
- Cut the tomatoes into cubes, the orange into thin slices, without peeling. Cut the trout into cubes, fry the corn in a pan. Boil the shrimp in salted water and peel them from the shell. Mix tomatoes, trout and corn. Fill the prepared baskets with the prepared filling, place the shrimp on top and garnish with orange slices. Decorate the finished snack with herbs.
Spinach and Cream Cheese Stuffing
Compound:
- Butter - ½ tbsp.
- Cream cheese - 5 tbsp. l.
- Flour - 1 tbsp.
- Parmesan cheese - 200 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Young spinach leaves - 250 g
- Red bell pepper - 2 pcs.
- Sour cream - ½ tbsp.
- Egg - 1 pc.
- Salt and pepper - to taste
Cooking:
- Mix butter and cream cheese in a mixer. Finely grate the parmesan. Gradually add flour and grated cheese. Beat the dough until smooth and refrigerate.
- Peel the onion and garlic. Finely chop the onion, pass the garlic through a press. Saute vegetables in butter until onions are golden brown. Add spinach and cook until softened. Fry the red pepper cubes in a separate pan. Transfer the vegetable mixture to a bowl and mix well. Add sour cream, egg, salt, pepper and some grated cheese.
- Divide the chilled dough into 20 portions and roll into balls. Place the balls in molds, giving the shape of a basket. Fill each basket with vegetable filling. Place the tarts in a preheated oven at 180 degrees for 15 minutes. Serve the finished baskets cold, garnished with chopped herbs.
Cooking:
- Whisk eggs with sugar. Heat the cream and white chocolate in a water bath until the chocolate has melted. Pour the creamy chocolate mixture into the beaten eggs, stirring constantly.
- Put cherries in waffle baskets and fill with chocolate mixture. Put the snack in the refrigerator and wait for the chocolate mass to harden.
- These tarts are served with tea.
cream filling
Compound:
- Wafer tartlets - 10 pcs.
- Egg yolk - 4 pcs.
- Milk - 200 ml
- Vanilla - 10 g
- Sugar sand - 3 tbsp. l.
- Cornstarch - 2 tsp
- Butter - 2 tbsp. l.
- Strawberries - 10 pcs.
Cooking:
- Mix the yolks, milk, starch, sugar and vanilla in a deep bowl. Put the mass on the fire, stir constantly and bring to a boil.
- Cool the finished cream and beat in a mixer with butter. Fill waffle baskets with cream and garnish with strawberries.
peach filling
Compound:
- Wafer tartlets - 10 pcs.
- Sugar sand - 2/3 tbsp.
- Corn starch - 2 tbsp. l.
- Salt - 1 pinch
- Water - 1 tbsp.
- Canned peaches - 1 can
- Lemon juice - 1 tsp
- Whipped cream.
Cooking:
- In a large saucepan, combine cornstarch, sugar and salt. Add water and stir. Place the saucepan over low heat, bring the mixture to a boil. Cook until thickened, stirring constantly. Remove saucepan from heat, add lemon juice and peach slices.
- Fill the waffle baskets with the prepared filling and refrigerate for 1 hour. Serve the dessert chilled, garnished with whipped cream.
Filled tarts are the perfect appetizer! Filling for baskets can be made from anything by mixing different ingredients. This dish will decorate the festive table at any celebration, buffet table, romantic dinner.
One-bite or two-bite appetizers that are easy to eat with your hands are guaranteed to be a hit at any buffet table. Filled tartlets, whose recipes have proved to be the perfect appetizer, are just right for this role. The basis can be a basket of homemade or purchased puff and shortcrust pastry, as well as waffle blanks from the supermarket.
Considering that modern supermarkets have a decent assortment of semi-finished puff pastry, a real, oily and multi-layered base can only be prepared with your own hands. Puff tartlets with homemade filling will take more time to cook, but the result will justify the effort.
Ingredients:
- flour - 310 g;
- butter (for dough) - 6 tbsp. spoons;
- butter (for the layer) - 260 g;
- ice water - 195 ml;
- a pinch of salt.
Cooking
- Rub a smaller portion of the butter with flour, salt and water.
- Roll out the resulting dough into a rectangle, wrap with cling film and refrigerate for half an hour.
- Separately, wrap a block of butter in clingfilm and roll it into a rectangle that takes up 2/3 of the width and half of the height of the dough layer.
- Spread a block of butter on top of the pastry layer, cover with excess on top and seal the edges.
- Roll out into a long rectangle and fold in thirds. Wrap in foil and refrigerate for half an hour.
- Repeat rolling-folding three more times.
- Roll out and cut the sheet. Prick the bottom of the tartlets with a fork before baking. Bake them at 210 degrees for 12-15 minutes.
Delicacies like red caviar give a festive mood and exclusivity to the menu. It can be served on ordinary toast with butter, or you can spend a little more time and prepare an original appetizer from airy puff pastry.
Ingredients:
- layer of puff pastry;
- quail eggs - 7 pcs.;
- caviar - 190 g;
- cream cheese - 95 g.
Cooking
- Cut out seven circles and fourteen rings of equal diameter from the rolled out layer. Secure two rings on top of each circle with an egg.
- Bake baskets at 220 degrees until browned.
- Put cream cheese in the chilled bases, and caviar on it. Complement the red caviar tartlets with a hard-boiled quail egg.
Stuffed tartlets, recipes that are often an alternative to full-fledged hot dishes, are distinguished by satiety. So, this version of mini-quiches with cream cheese and garlic filling, like their “brothers”, are baked in the oven, turning into a full-fledged hot appetizer.
Ingredients:
- puff pastry - 2 sheets;
- eggs - 3 pcs.;
- cream cheese - 115 g;
- hard cheese - 45 g;
- garlic - 2 cloves;
- spinach - 75 g;
- onion - 90 g.
Cooking
- Add onions and spinach and refrigerate mixture.
- Whisk eggs with both types of cheese and minced garlic. Add onion-spinach stir-fry.
- Divide the rolled dough into squares and place in muffin tins. Divide the filling between the "cups".
- Bake tartlets with cheese and garlic at 180 degrees for half an hour.
If we start talking about tartlets, then they are prepared with the participation of shortcrust pastry. Cooking it yourself is much easier and faster than a puff base, and besides, it is perfectly stored even with prolonged freezing.
Ingredients:
- flour - 115 g;
- a pinch of salt;
- ice butter - 55 g;
- ice water - 35 ml.
Cooking
- The dough for tartlets is prepared in seconds if you have a blender. Place all ingredients in a bowl and beat until crumbly.
- Form a crumb in a lump, wrap and send in the cold for an hour.
- After rolling out, lay the dough in molds.
- Shortbread dough for tartlets is baked at 190 degrees for 10 minutes, then the filling is laid out in them and browned additionally.
These tartlets are a classic French recipe. Within its framework, the creamy mushroom filling is laid out in shortbread tarts and baked under the cheese layer. The resulting dish can hardly be called dietary, but it works well as a hearty appetizer at banquets.
Ingredients:
- sand tartlets - 15 pcs.;
- champignons - 210 g;
- hard cheese - 85 g;
- sour cream - 240 g;
- flour - 15 g;
- milk - 235 ml.
Cooking
- Brown the mushrooms.
- Fry the flour, combine with milk and sour cream. Season the sauce and mix with mushrooms.
- The filling for tartlets with mushrooms is cooled, laid out in tartlets and sprinkled with cheese. Then everything is baked under the grill until golden.
Don't have time to bake homemade bases and make multi-component fillings? Then stop at the option with a shrimp cocktail. The bright tails of small crustaceans always look impressive on a dish, and their sweetish taste attracts all gourmets.
Ingredients:
- shrimp tails - 36 pieces;
- mayonnaise - 55 g;
- a pinch of chili flakes;
- lime - ½ pc.
Cooking
- After boiling the shrimp tails, grab the sauce.
- Mix mayonnaise with chili flakes, lime zest and juice.
- The filling for shrimp tartlets is elementary. Divide half a teaspoon of the sauce into mini tartlets and top with shrimp tails.
Filled tarts - recipes that quickly adapt to the existing arsenal of ingredients. By excluding caviar and seafood, choose an affordable chicken and turn it into a gourmet snack, following the recommendations of the following recipe.
Ingredients:
- bechamel sauce - 430 ml;
- chicken fillet - 740 g;
- a handful of walnut kernels;
- cilantro for serving.
Cooking
- Fry the chicken and disassemble it into fibers.
- Mix the bird with the sauce and chopped nuts. The filling for chicken tartlets is ready, distribute it in tartlets and sprinkle the dish with cilantro.
Recipes for stuffed tartlets greatly simplifies the possibility of using waffle "cups" sold in almost any supermarket. The crispy base holds not too juicy toppings well, suitable for salads with mayonnaise.
Ingredients:
- cheese - 115 g;
- walnuts - 45 g;
- eggs - 2 pcs.;
- garlic - 2 cloves;
- mayonnaise - to taste;
- quail eggs, greenery - for decoration.
Cooking
- The filling for ready-made tartlets is made from a mixture of grated cheese, nuts, chopped eggs and mayonnaise with garlic.
- The mass is distributed in baskets and decorated with boiled eggs and herbs.
You can please everyone present at the celebration if you serve it to the table. This option once again beats the beneficial combination of fish, creamy sauce and capers that fit well on bite-sized waffle tarts.
Ingredients:
- sour cream - 210 g;
- horseradish sauce - 35 g;
- hot sauce - to taste;
- dill greens - 1 tbsp. spoon;
- smoked salmon - 165 g;
- capers - 1 tbsp. spoon.
Cooking
- Whisk sour cream with dill, horseradish and hot sauce.
- The filling for salmon tartlets is laid out in the following order: a layer of cream, slices of fish, capers.
Tartlets with crab sticks
Filled tart recipes may include popular salads as toppings. One of these can be crab salad, made in a new way. In it, crab sticks are crushed almost in a soufflé along with cheese, eggs and mayonnaise.
Ingredients:
- crab meat - 270 g;
- eggs - 3 pcs.;
- hard cheese - 85 g;
- a pinch of dried garlic;
- mayonnaise - 65 g.
Cooking
- Whisk crab meat with boiled eggs and grated cheese. Season the mass with mayonnaise and a pinch of dried garlic.
- Serve the salad in tartlets, after cooling it.
Sweet tartlets
When a full-fledged dessert is superfluous, you can please the sweet tooth with small snacks in the form of sweet tarts. Depending on your budget, time and pastry skills, you can always find the perfect option.
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