Tartlets dough recipe step by step. How to make puff pastry tartlets? Tartlets with liver pate and cheese

Baskets give the table sophistication, a festive mood. Use this culinary masterpiece for snacks and sweet desserts, cakes. There are many recipes for them. They can be baked from ready-made puff pastry, shortbread, there are even unleavened baskets. Instead of metal molds, paper or silicone ones are used. To avoid burning the dough, cut out a small paper circle into each mold or pour a little semolina.

The following ingredients are required for cooking:

For everything to work out, you need to strictly follow the rules:

• First, mix all the ingredients except flour and butter.
• Then we combine everything in a deep container together with the remaining ingredients, knead a tender mass.
• Let her rest for about 30 minutes.
• We divide the butter into 12 parts, wait until it melts.
• We roll out the mass in a layer, not thicker than 1.5-2 mm.

• Lubricate the entire surface with one part of soft oil.
• We fold several times, roll out, coat again.

• The procedure is repeated 12 times.

After we send it to a cold place, for 40-60 minutes.

Let's start building baskets:

• After the allotted time, roll out a layer about 1 cm high. Roll only in one direction.
• We divide it into two parts. One for forming the base of the baskets, the second for the sides.

Using a glass, cut out circles for the sides. We cut the first part into squares under the sides.

The side should be plump, relatively wide. We put the finished parts on top of each other.

Beat the yolk, grease the sides.

Place the prepared molds on a baking sheet. They are baked at 220 C for no more than 15 minutes.

After cooling, they can be filled with any filling. They are perfect for both sweet dishes and salads, snacks.

Classic tartlet recipe

To prepare molds for filling according to the classic recipe, you will need the following ingredients:

Mix flour with butter, add the remaining ingredients.

The kneading should be gentle, send the mass to the cold for about two hours.

After roll out into a layer up to 1 cm thick, cut out circles with a glass, transfer them to prepared molds.

Be sure to straighten the side walls. Bake at 220 C for at least 15-20 minutes.

shortcrust pastry recipe for tartlets

This recipe is suitable for any dish, the dough is medium salinity, tender, with a slight crunch. It bakes in minutes and keeps for up to seven days without refrigeration.

To prepare this recipe you will need:

Mix all ingredients in a deep bowl, kneading should be light in texture.

Leave the mass in the refrigerator for about 30 minutes. Roll out in a thin layer, up to 1 - 1.5 cm thick. Cut out circles, transfer them to oiled molds. Smooth out, remove excess.

Bake at 200 C for no more than 15-20 minutes. Leave to cool in the molds, then carefully remove.

A simple tartlet dough recipe

Simple sour cream dough is ideal for baking baskets. They are tender, very tasty, soft, well suited for desserts and all kinds of snacks. They need to be filled before serving. Can be stored for at least seven days.

For cooking, you need to prepare the following ingredients:

Initially, you need to chop the butter into a small cube. Wipe it with flour. Add the remaining ingredients to the finished pureed mixture. The kneading should be gentle, in no case tight. Cover the finished mass with a film, send it to the cold for an average of 1.5-2 hours.

At the end of time, roll out thinly, cut out circles, transfer them to molds.

Bake for at least 15-20 minutes at 200 C. The baskets in the molds cool down, then they are carefully removed.

Unsweetened tartlets dough recipe

Most housewives are too lazy to bake not only baskets, but also muffins, buying store products for the feast. Home baking is not at all difficult, some recipes take a minimum of time when kneading and 10 minutes when baking. As a result, the most delicate baskets come out, which can be filled with any filling. Unsweetened baskets can even be used for desserts, the taste in contrast will be incomparable.

For this recipe, the flour must be sifted. The more it is enriched with oxygen, the more tender the basket will be. Properly prepared mass after baking will give a slight crunch.

For kneading, the butter should be soft, supple, in no case heat it in the microwave, transfer the dough.

Combine butter with flour, grind the mass by hand, add the remaining ingredients, knead the mass. It should be of a delicate texture, but not stick to your fingers. Send it to the refrigerator for an hour.

Divide the cooled mass into portioned balls. Place each in the prepared oiled mold.

Spread the ball over the entire mold.

Bake for about 10 minutes at 200 C. When the baskets have cooled, carefully remove them.

The baskets are quite thin, so you need to fill them just before serving.

Sweet tart dough recipe

Sweet dough for baskets is soft, tender, crispy. It is prepared with cocoa, chocolate, coconut flakes, lemon zest. Baskets are baked separately and stuffed with different sweets. They can immediately fill with cottage cheese or cream filling and bake with a basket. There can be many options, it all depends on the taste preferences of the hostess of the house, the family.

The only thing that can be said with complete certainty is that guests and family will be delighted with such a delicate delicacy.

To prepare sweet baskets according to this recipe, you will need the following ingredients:

Sift all the flour, add the remaining ingredients to it, carry out manual kneading. You should have a soft, elastic mass under your arms. It is worth considering the fact that she should not swim!

Be sure to place the container with the mass in the refrigerator. Cooled, it will become more pliable, ride better. Roll out a thin layer, cut out pieces for molds, straighten them along the sides.

Bake for up to 10 minutes at 200-220 C. After cooling, remove the baskets from the molds. Fill with sweets.

If you fill in advance, it is worth considering that too wet cream will soak the baskets. Therefore, control the fluidity of the creamy mass. The thicker and denser it is, the longer the baskets will keep their shape.

Baskets can be baked with cheese filling or custard. Bake for 10-15 minutes at 220 C.

Tartlets dough recipe without molds

To prepare a mold for the filling, you need a little cunning and patience. Roll out the prepared dough into a thin layer.

Take two glasses:

• First cut a circle for the bottom;
• The second circle with a hole to form a side.

The height of the sides is formed from overhead circles. For higher molds, you need to put 2-3 circles with a hole on a solid circle. Transfer the finished structure to a baking sheet. Bake for 10-15 minutes at 220 C.
Waffle tartlets dough recipe

Such molds are just a masterpiece, which you will have to tinker with if you do not have a waffle iron. As a result, you will get a wonderful decor for snacks that will amaze all guests with its taste.

For cooking you will need the following ingredients:

Combine all ingredients in a deep bowl. The mass must necessarily be of a homogeneous consistency, since thin waffles will have to be baked. Hot they are placed in molds. Remove only after complete cooling. Ready-made molds can be filled with anything, from a sweet dessert to salads.

If there are no molds at home, it does not matter. To form a cup, you can use improvised means. The main thing is to fix the baked waffles correctly.

Choux pastry tartlets recipe

To prepare such a delicacy, you need to correctly, step by step lay the products during cooking:

1. It is necessary to cook the mass on a steam bath, otherwise you will have to mix it strongly so that it does not burn.
2. Combine all ingredients except flour and eggs in a bowl. Bring the mass to a boil.
3. Gradually add flour, stirring regularly.
4. Let the mass cool down.
5. Gradually add the eggs into it, continuing to stir constantly.
6. Mix the finished mass manually.
7. Roll out with a layer, cut out circles according to the size of the molds. We shift them into molds, smooth the edges.
8. Bake for 10 minutes at 200 C.

Video tartlet dough recipe

Conclusion:

Many recipes will allow you to choose the perfect option for your table. It takes very little time to bake, the festive table will delight you with the beauty of the decor and a variety of snacks. Their baskets are natural, they do not contain chemical preservatives. Please yourself and loved ones with an abundance of different tastes.

Tartlets - small baskets made of various dough - look spectacular on the festive table. They are not only beautiful, but also stable (unlike some sandwiches) carry the filling. They crunch nicely and are easy to handle. One is quite hygienic. Because tartlets have long been an indispensable attribute of buffet tables. They can be purchased at the store: puff, sand. But your appetizer will turn out much tastier if you prepare the baskets yourself. This article will be comprehensively studied, without molds. A recipe with a photo will make the process of making baskets more understandable. We will also give some interesting ideas for making tartlets without dough.

The history of the appetizer

The word "tartelette" certainly has a French origin. But there is evidence that similar to dough with a variety of snacks were served at feasts in ancient Rome. In the Middle Ages, tiny open pies were stuffed with various delicacies. These predecessors of modern tartlets were called pate. The French invented many variants of these pies, and each variety was given loud names: the dukes, to whose table they were served (a la Mazarin, Bouillon, etc.) or the city in which the recipe saw the light (de Chartres - with partridge, d 'Amiens - with duck, de Dieppe - with halibut). But what culinary specialist at the end of the 19th century came up with how to bake tartlets at home is unknown. History has not preserved the name of this brilliant chef. Unlike pate, baskets can be prepared in advance and filled with various snacks, salads, pates.

What are tartlets

Mostly baskets are baked from shortbread or puff pastry. But this is not an indisputable canon. You can also bake tartlets at home from cheese, cottage cheese or sour cream or kefir. There are also very original recipes for baskets of red, black or white boiled rice, raw potatoes or mashed potatoes, rye bread. Tartlets are cold and hot; fresh, salty or sweet. In most cases, ready-made baskets are stuffed with various snacks - vegetable, fish, meat salads, pates, caviar. But there are also so-called complex tartlets. In them, the basket is baked along with the filling and it is served hot. These complex tartlets are very satisfying and can easily replace the main course.

There is no need to talk about a great variety of fillings: starting with the banal Olivier and ending with or aspic. But in the matter of fillers for baskets, there are clear rules. They should be touched at least in passing.

What can and can not be put in dough baskets

Before you bake tartlets at home, you need to think about the filling. Not everyone is fit to be put in a basket. First, evaluate the size. A salad of coarsely chopped vegetables, large pieces of meat or fish will look unaesthetic and constantly fall out of the tartlet. Secondly, evaluate the density of the filling. You are going to put it on the dough. If the filling is too liquid (salads with rich dressing, boiled or stewed fish), it will soak the basket. In this regard, the tartlet will not only lose its wonderful crunch, but may even fall apart. Cheeses, seafood, pates will be a good filling. To ensure greater impermeability of tartlets, they are still warm smeared with a raw egg. If the filling is planned to be cold, the bottom of the baskets is filled with a small amount of butter. Julienne should be thickened well before being put into baskets immediately before serving.

Basic Recipe

It's time to learn how to bake tartlets at home. A photo of some of the steps in this process can be found in this article. Sift a glass of flour through a sieve into a bowl. Add a pinch of salt. We chop strongly chilled butter (one hundred grams) or quickly rub it into flour. Mix to make coarse crumbs. Add egg yolk. If the tartlets are planned to be sweet, then it makes sense to mix it with a spoonful of sugar. Gradually add a few tablespoons of water. You should get a cool shiny dough. We remove it for half an hour in the refrigerator. Then quickly roll out the dough into a thin layer. Cut out the edges of the molds. We put the dough, send it to the refrigerator for another half hour.

Preheat the oven to 220 degrees. Put peas on the bottom of the tartlets so that the dough does not swell. We bake baskets for about a quarter of an hour.

Something about molds

In the markets and now you can buy handicraft corrugated tin baskets. They are cheap and you can buy enough of them to cover an entire baking sheet. However, when working with tin molds, serious problems can arise. The dough can stick to the walls and bottom tightly. And the sand base is a rather fragile thing. If you are thinking about how to bake tartlets at home using tin molds, you need to know a few secrets. Lubricate the bottom and sides, carefully working through all the corrugations, with margarine, and then dust with flour. Now you can add the dough. Turn the mold over onto the layer, press down with your hand. The tin edges will cut out the circle themselves. Now it remains only to put it into shape. Pierce a couple of times with a fork or sprinkle with peas. Ready tartlets need to be allowed to cool slightly, and then removed from the mold. But do not overdo it, otherwise the products will stink of tin. It is best to use molds made of non-stick metal or silicone. Then neither margarine nor flour is required.

But what if we don’t have silicone or even tin baskets at our disposal? Maybe we should abandon the idea of ​​\u200b\u200bpreparing holiday tartlets altogether? Or surrender to the mercy of the food industry and buy ready-made dough baskets (often tasteless and not at all crispy)? Do not rush to get upset. If you know how to bake tartlets at home without molds, you can prepare your own original baskets. Of what? Yes from the test! We roll it into a layer. We work not with a rolling pin, but with a bottle filled with ice water - we need cold dough. We put a wide glass on the layer. Cut out the circle. We put a narrow glass on it. Press down. It turns out a small circle and a ring. Whisk an egg in a bowl. It works like glue in the oven. Dip the lower edge of the ring in the egg and attach to the bottom mug. It turned out a plate with sides. We put the baking sheet with the products in the refrigerator, and then send it to the preheated oven.

To simplify things, you can buy a ready-made base in the store. Defrost, roll out. If you do not have molds, you can bake flounces - large or small - and then stuff them with your choice. But you can also try to give the products the shape of a basket. To bake tartlets at home, you need to cut out a large circle, put the bottom of a thin glass in its center and form corrugated sides around it from dough.

Non-traditional tartlets

Do not forget that at the disposal of the hostesses there is also such a wonderful product as foil. From aluminum layers, if you have the skill, you can make plates of any shape and size. Or you may not use the test at all. How to bake tartlets at home without a flour base? Grate the potatoes, salt it. Grease metal or foil molds with vegetable oil. Pack raw potatoes to form baskets. In the center, lay out the filling that requires a short heat treatment. Bake in the oven at 240 degrees for 20-25 minutes.

A beautiful serving of holiday salads will be ensured if they are laid out in tartlets. In this recipe, we will show you how to make tartlets at home, with a step-by-step photo of the process.
The recipe for salty shortcrust pastry for tartlets is clear and simple. The recipe ingredients will make about 180 g of raw dough, if you need more, then proportionally increase the amount of products. In such a tasty and beautiful "dishes", an appetizer with salmon or with red fish and cottage cheese .
It will take 1 hour to prepare the tarts. These ingredients will make 4 tartlets (form size 10 centimeters).
Ingredients:
- flour - 100 g
- creamy margarine - 45 g
- butter - 20 g
- egg (yolk) - 1 pc.
- salt - 2-3 g

Cooking

We measure the required amount of flour, sift it, add salt. Sifting is not necessary to saturate the flour with oxygen, as is the case with yeast dough. In the flour, it happens that unnecessary blotches come across, sometimes the flour cakes, so it needs to be shaken a little.



Add cold creamy margarine and a small piece of cold butter, it will give the pastries a creamy flavor. Grind margarine and butter with flour until large crumbs form. You can grind the ingredients into crumbs with your hands, or you can use a regular potato masher.



Add raw yolk of a large chicken egg. Mix the dough until it comes together. It is impossible to knead shortbread dough for a long time, since the tartlets will not be crumbly.



From the ingredients indicated in the recipe, 180 g of shortbread dough is obtained, this amount is enough for 4-5 large tartlets or 8-10 small ones. We remove the finished dough for about 15 minutes in a cold place.



Sprinkle the board with flour. We roll out the cooled dough into a layer, 3-4 mm thick. Cut into squares that are slightly larger than the baking dish. We put a sheet of dough in a mold, press it tightly with a hand, cut off the excess with a knife.
We put the forms filled with dough in the refrigerator, and in the meantime we turn on the oven to warm up to 170 degrees Celsius.







Pour peas or beans onto the foil (rice, buckwheat, barley are suitable) so that the tartlets retain the shape of the baskets.
We put the molds in the oven, bake for 20-25 minutes. Then we take out, cool, remove the peas.

Shortcrust pastry tartlets are the perfect base for any filling. Tartlets are crumbly, not sweet, moderately salty. Tartlets are prepared quickly and can be stored for 1 week. Edible baskets, which are probably familiar to you from buffet tables, are called tartlets.

Tartlets can not only be filled with a variety of fillings, they themselves can be different: from shortbread or puff pastry, rye, cheese, sour cream. Sand tartlets are one of the ever-popular options. Despite the fact that such a dough is fragile, and during transportation, products made from it are quite loose, not a single bakery will refuse to bake shortbread tartlets, and not a single housewife will refuse to buy. The dishes are delicious with them!

Shortcrust pastry for tartlets

Shortbread dough for tartlets at home can be sweet for serving desserts, or savory for cold appetizers. To prepare it, you will need cupcake molds or heat-resistant bowls.

Ingredients:

• Butter or margarine - 200 grams
• Flour - 250-300 Grams
• Sugar - 50-100 Grams
• Egg - 1 Piece

Cooking method:

1. Depending on what kind of filling is expected, from 1 tablespoon to 100 grams of sugar can be added to shortbread dough for tartlets at home. For flavor, you can add a pinch of vanillin to sweet tartlets.
2. Sift the flour and add softened butter or margarine chopped into small pieces into it.
3. With your hands, carefully knead the butter into flour so that a homogeneous mass with small grains is obtained.
4. The flour can be set aside for now. Separately, beat the egg and combine with sugar or salt.
5. Beat until foamy with a whisk or mixer.
6. Ready egg mass can be poured into flour. Now the only thing left is to mix everything thoroughly to make a soft and dense dough.
7. The recipe for making shortcrust pastry for tartlets can also be used for cookies or your favorite pie. The finished dough can be sent to the refrigerator for 15-30 minutes.
8. Pinching off small pieces of dough, transfer them to tartlet molds and flatten with your hands.
9. Send the molds to the preheated oven.
10. They bake pretty quickly, so it's important to make sure they don't burn. Ready tartlets cool and can be filled.

Sand dough tartlets

Ingredients:

• Butter (fat content not less than 72%) - 150 g
• Flour - 1.2-1.5 cups
• Milk - 1 tbsp. l.
• Egg - 1 pc.
• Sugar - 1.5 tsp
• Salt - 3 pinches

Cooking method:

1. Prepare the necessary ingredients for shortbread tartlets.
2. Put the butter in a bowl, add sugar and salt. Leave for 15-20 minutes to soften the butter.
3. Add sifted wheat flour. If you are preparing tartlets for sweet dishes, then add a pinch of vanilla sugar.
4. If for snacks, you can add a pinch of chopped dried herbs: thyme, basil, rosemary.
5. Transfer the contents of the bowl to the bowl of a food processor, add the egg, milk and mix everything thoroughly.
6. Remember that depending on the size of the egg, a little more flour may be required and vice versa.
7. Put the shortbread dough on a plate, cover with cling film and place in the refrigerator for 15-20 minutes.
8. Pinch off part of the dough and put in a mold for tartlets (cupcakes). Gently spread the dough with your hands so that it completely fills the mold to the brim.
9. The thickness of the dough should be small - about 2-3 mm. Do the same with the remaining dough, forming the rest of the tartlets.
10. Prick the shortcrust pastry tartlets in the middle with a fork so that they do not rise during baking. Send the tartlets to the oven preheated to 180 degrees for 15 minutes.
11. Keep an eye on the surface of the tarts so they don't burn. Cool the finished sand tartlets in molds, and then remove them from them.

Sand tartlets for salads

Ingredients:

• butter - 100 g
• flour - 2 cups
• salt - a pinch
• sour cream - 60 g

Cooking method:

1. Sift the flour into a deep bowl, make a depression in the hill, pour a pinch of salt into it. Add cold butter, cut into cubes, and quickly rub with your fingers into a fine greasy crumb.
2. Add sour cream to the resulting butter crumb and quickly knead the dough, collecting it in a lump. If the dough turns out to be crumbly, add a little more sour cream, if sticky, add a little flour.
3. Gather the dough together, wrap in cling film or place in a plastic bag and refrigerate for 30 minutes to chill. In the meantime, prepare the tartlet molds. It can be any molds for cupcakes.
4. Tear off small lumps of dough from the cooled dough, put into molds and gently spread with your fingers along the bottom with the transition to low sides. Prick the dough in molds with a fork, add beans or peas so that the dough does not swell during baking.
5. Put the molds in the oven, preheated to 190 degrees, and bake for about 40 minutes, until the dough is lightly browned. Cool the tartlets in molds at room temperature, then pour the beans and remove them from the molds.
6. Sand tartlets for salads for the New Year are ready. Fill them with your favorite toppings and serve as an appetizer to your guests.

Sand tartlets with red caviar

Ingredients:

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

Cooking:

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

Classic shortbread tartlets with cheese

Ingredients:

• shortcrust pastry - 250 grams
• onion, finely chopped - 225 grams
• oils - 50 grams
• grated nutmeg - 1 pinch
• flour - 25 grams
• milk - 150 milliliters
• cheese, finely grated - 75 grams
• white crackers - 15 grams
• salt and freshly ground black pepper - 1 to taste

Cooking method:

1. Roll out the dough and cut into 6x9 cm rectangles. Bake at 200°C for 15 minutes. Fry the onion in 25 g of oil for 5 minutes.
2. Melt the remaining butter in a saucepan, add the nutmeg and simmer for 30 seconds, then add the flour. Gradually pour in the mixture into the milk, stirring constantly, until the sauce comes to a boil. Add the onion and half the cheese.
3. Spoon the sauce onto the tarts. Bake in the oven or grill over moderate heat until golden brown.

Sand tartlets with mushrooms and cheese

Ingredients:

• chicken fillet - 250 g;
• champignons - 200 g;
• cream (20%) - 200 g;
• hard cheese - 150 g;
• flour - 1 tablespoon;
• onion - 1 pc.;
• salt and pepper to taste.

Cooking method:

1. Grate the cheese on a coarse grater.

Sand tartlets with tomatoes and eggs

Tartlets with cheese, tomatoes and eggs are perfect for a festive table as an appetizer before serving the main course. To prepare snacks, you can cook tartlets yourself or buy ready-made ones: waffle, shortbread or puff pastry, of the most diverse shapes.

Ingredients:

• 70 g hard cheese,
• 2-3 cloves of garlic
• 1 large tomato,
• 2 chicken eggs,
• 8 tartlets,
• 3-4 sprigs of fresh parsley,
• 1 pinch of salt
• 1 pinch black ground pepper,
• 2-3 tbsp sour cream (mayonnaise).

Cooking method:

1. Hard cheese should be grated on a fine grater. The type of cheese doesn't really matter, you can use sweeter, more salty or unleavened cheese, with spices, herbs or nuts.
2. Wash a large fresh tomato and cut into small cubes. You can first remove the peel from the tomato by scalding it with boiling water.
3. Remove the husk from the garlic cloves and chop it in any convenient way - pass through a press or finely chop.
4. Hard boil chicken eggs in salted water, cool and peel, then grate the yolks together with the whites on a fine grater, transfer to a bowl.
5. Rinse the greens and finely chop, transfer to a bowl, salt, add black ground pepper or other spices. Season everything with sour cream or mayonnaise, mix - the filling for tartlets is ready.
6. Fill the tartlets with cheese, tomato and egg filling.
7. The tarts are ready. Before serving, you can decorate the appetizer with an additional sprig of greens.
8. With garlic, the appetizer turns out to be quite spicy, so you can reduce its amount or do without it at all.

Shortbread tartlets with smoked chicken and mushrooms

Tartlets prepared according to this recipe turn out to be a rather spicy, tasty and unusual dish that can decorate any buffet table.

Ingredients:

• smoked chicken meat - 100 grams;
• pre-fried mushrooms - 100 grams;
• processed cheese - 100 grams;
• garlic cloves - 3 pieces;
• mayonnaise - 3 tablespoons;
• walnuts, pre-chopped - 1 tablespoon;
• sand tartlets - 8 pieces;
• for decoration, you can prepare some fresh parsley and cranberries.

Cooking method:

1. Smoked chicken meat must be cut into small cubes;
2. Processed cheese must be crushed with a fine grater. In order to somewhat facilitate this work, it is worthwhile to first place the cheese in the freezer for a short while;
3. In a deep bowl, combine pre-fried mushrooms, smoked meat, cheese. You also need to add pre-chopped garlic and mayonnaise there. Mix all components very carefully;
4. Now you can move on to filling the tartlets. To do this, it is convenient to use a teaspoon, which fits the salad and forms a small slide;
5. Sprinkle each tartlet with a small amount of chopped walnuts;
6. Decorate each tartlet with an additional small sprig of fresh parsley and a cranberry.

Julienne in shortcrust pastry tartlets

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. A hearty, appetizing appetizer with a golden crust is suitable as a snack and complements the main dishes of the festive table.

Ingredients:

• chicken fillet - 250 g;
• champignons - 200 g;
• cream (20%) - 200 g;
• hard cheese - 150 g;
• flour - 1 tablespoon;
• onion - 1 pc.;
• ready-made shortcrust pastry tartlets - 20;
• salt and pepper to taste.

Cooking method:

1. Boil the chicken fillet, cool.
2. Cut the mushrooms into small pieces. In this case, you can use both fresh (pre-wash and clean) and pickled mushrooms.
3. Grate the cheese on a coarse grater.
4. Heat a small amount of vegetable oil in a frying pan and fry onion first, and then champignons (if fresh mushrooms are used).
5. Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
6. Heat the cream and dilute it with the chicken broth in which the fillet was cooked (about 50 ml). Pour the resulting mixture into the pan and leave everything to simmer over low heat until the liquid is reduced by about half. Pepper to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
7. Julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at a temperature of 200 degrees until golden brown.

Sand tartlets with pineapples

Chicken and pineapple go great together in a variety of dishes. A particularly tasty combination is obtained in salads with mayonnaise, with the addition of a small amount of garlic. Such a salad can be served on one dish, but if you serve it on the table in sandy savory tartlets, it will turn out very festive. If you prepare shortbread tartlets in advance and boil the chicken fillet until cooked, then you will not spend much time preparing the salad itself. Despite the simple ingredients, the salad is very tasty. For cooking, it is better to use thick homemade mayonnaise.

Ingredients:

• chicken fillet,
• eggs,
• canned pineapple,
• hard cheese,
• walnuts,
• garlic,
• mayonnaise,
• salt,
• ground black pepper,

Cooking method:

1. Boil chicken fillet 350 g until tender in lightly salted water, cool. Cut into small cubes. Drain canned pineapple from syrup. Cut into small pieces (250 g).
2. Grate 100 g of cheese on a coarse grater. Dry the nuts in a dry hot frying pan and chop.
3. Combine 2 grated boiled eggs, chicken fillet, cheese, pineapples, nuts, 4 tbsp. l. mayonnaise, peeled garlic passed through a press (1 clove). Mix. Season with salt 0.75 tsp. and black ground pepper 0.2 tsp.
4. Put the finished salad in shortbread savory tartlets and serve immediately.

Sand tartlets with red fish

Ingredients:

• fish (salted) - 250 grams;
• chicken eggs - 2 pieces;
• curd cheese - half a standard package;
• fresh cucumber - 1 piece;
• mayonnaise (light) - 10 grams;
• sand tartlets - 20 pieces.

Cooking method:

1. Cooking should start with the filling. For this type of tartlets, you can use any red fish. As a savings, you can even use the tail of a fish carcass here. First you need to prepare the fish. To do this, the carcass is cleaned of the upper skin, and the finished fillet is cut into small cubes;
2. Chicken eggs must be boiled, cooled, remove all the shells and grate them on a fine grater;
3. Rinse fresh cucumber well under cold, preferably running water, dry a little and chop into small cubes;
4. Combine the prepared fish fillet, grated eggs, chopped cucumber in a common container and add the required amount of curd cheese to the composition. In order for the resulting mass to be more viscous, you can add a little mayonnaise, and then mix the entire composition thoroughly;
5. Divide the prepared mixture among shortbread tartlets and serve immediately. It will be very tasty and unusual.

Sand tartlets on the festive table

Ingredients:

• canned fish - 1 can,
• eggs - 2 pcs.,
• fresh cucumber - 1 pc.,
• hard cheese - 40 g,
• ready-made sand tartlets - 1 pack,
• green onions - 1 bunch,
• mayonnaise - for dressing.

Cooking method:

1. Take any canned fish for this snack dish. Even sprats will do. We put the eggs to boil, and they themselves prepare the rest of the ingredients. But what is there to prepare? All you need to do is wash the cucumber with onions and open a jar of canned food.
2. I am sure that in those 10 minutes while the eggs are being boiled, you will have time to do all this. So, when they are cooked, drain the boiling water, put under cold water and let cool. We clean from the shell and proceed to the preparation of the filling for tartlets. Finely chop the eggs and transfer to a deep bowl.
3. Three cheese on a fine grater and put it there. By the way, with melted cheese it also turns out delicious. But then it must be taken without any additional flavors, such as “with mushrooms”, “with greens”. We knead canned food with a fork right in the jar.
4. A small nuance: before you do this, drain the liquid from them. We shift it into a bowl. In it we send the cucumber cut into small cubes and part of the chopped greens. With the remaining green onions, we will then decorate the finished dish. Add mayonnaise and mix.
5. It is not necessary to salt the filling: fish, cheese and mayonnaise are salty, this will be enough. We lay out the filling in baskets. I each fit 1 teaspoon with a slide of cooked mass.
6. Sprinkle chopped herbs on top and let the tartlets stand a little. The filling should soften the rather hard shortcrust pastry a little. By "slightly" I mean 20-30 minutes, but not overnight. It is better to serve such an appetizer immediately and eat, respectively, too.

Sand tartlets with pumpkin cream

Ingredients:

• for 8 tartlets
• shortcrust pastry not sweet according to your desire (I have the following butter + flour + sour cream)
• 250 milk
• 200ml pumpkin puree
• 2 tbsp flour
• 3 eggs
• 150g sugar
• 50g oil cl
• vanilla
• nuts for sprinkling (to taste, I have pistachios)

Cooking method:

1. Boil or bake nutmeg pumpkin, beat with a blender, measure out 200 ml. Pour milk into a saucepan, add pumpkin puree, put on a small fire. Read more:
2. Beat the eggs with sugar until white, add mumu and vanilla, add to the pumpkin milk mass and cook over low heat until thickened. Remove from heat and add butter, mix.
3. Roll out the shortbread dough thinly and put it into tartlets, press it tightly and prick with a fork. Spread the cream evenly over the shortbread dough, sprinkle with pistachios and put in the oven at 180 degrees for about 30 minutes (the cream rises like a soufflé).
4. Remove from the oven, cool, sprinkle with sugar powder. Serve after removing from the molds. I did not lubricate the molds with anything, I have ceramic ones.