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Recipe for shortcrust pastry tartlets for salads. Shortcrust tartlets

Among the most popular types of snacks served at the festive table, tartlets are especially worth noting - lean, hearty, sweet. A variety of fillings are used to fill small baskets: you can choose a filling for every taste.

Decide what content the tartlets will have and add them to the main dishes on the table.

We bring to your attention the most common ways and available recipes cooking this wonderful snack with illustrative photo examples.

The most delicious stuffed tartlets: recipes with photos, with chicken

With red fish

The favorite filler for tartlets - red fish, has an exquisite taste and allows you to prepare a tasty snack in baskets step by step in a few minutes. Mini-baskets can be bought ready-made; to fill them you need 200 gr. sea ​​delicacy (15 pcs.), processed cheese, an egg, a fresh cucumber, and two large spoons of mayonnaise sauce.

It is not difficult to make a filling for crumbly sand tartlets: chop the cheese and a boiled egg on a grater, finely chop a part of the fish, leaving a little for decoration.

Combine the ingredients by adding the diced cucumber and mayonnaise.

Fill the baskets with the prepared mixture, decorate them with fish and parsley on top.

The most delicious stuffed tartlets: recipes with photos, with red fish

With crab sticks

The recipe for tartlets stuffed with crab sticks is very popular. To prepare them you will need:

  • 100 g crab sticks or meat;
  • 2 testicles;
  • 50 gr. cheese;
  • garlic clove;
  • spices;
  • mayonnaise sauce.

Finely chop the crab sticks, grate the cheese and pass the garlic clove through a press. Boil and chop the eggs. Mix all ingredients, salt, add spices and mayonnaise sauce.

Decorate the appetizer a little before serving it.


Filled tartlets are simple and tasty: recipes with photos

Puff tartlets

What other filling can you make for your tartlets? The next mouth-watering option is chicken with mushrooms.

For such a filler, it is better to use baskets made from puff pastry. This method of cooking will make the appetizer look like a julienne.


Puff pastry tartlets with filling: recipes with photos - the most delicious

For this type of tartlets, you will need the following ingredients:

  • 200 gr. mushrooms (preferably champignons);
  • 500 gr. chicken meat;
  • 3 onions;
  • 5 tbsp. spoons of sour cream;
  • spices;
  • 0.5 kg of yeast puff pastry.

Mushroom tartlets: recipes with photos

Prepare the mushroom filler until the dough is thawed. Chop and sauté the chicken, mushrooms and onions. Salt the mixture, season with spices, add sour cream and simmer for about 10 minutes.

From the rolled dough, make circles with a diameter of 4 cm (you can use ready-made molds to get the desired size).

Place the dough in the baking tins, fill them with the prepared filling, and place in the oven for 15 minutes. Sprinkle the finished baskets with grated cheese and bake for another 5 minutes.

On a note! Julienne-like tartlets filled with chicken fillet mixed with mushrooms can also be made in ready-made baskets.


The most delicious tartlets with filling: recipes with photos, with mushrooms

Cod liver recipe

Another option for filling dough baskets is cod liver.

Ingredient List:

  • can of canned cod liver;
  • 2 small cucumbers;
  • bulb;
  • 2 testicles;
  • 2 tbsp. tablespoons of mayonnaise sauce.

How to cook:

  1. Mash the liver with a fork, after draining the liquid from it.
  2. Chop the onion and mix with the liver.
  3. Chop the cucumber into small cubes and squeeze a little to remove excess liquid.
  4. Chop the boiled eggs.
  5. Toss the ingredients with the mayonnaise and fill the tartlets with this mixture.

Simple tartlets with filling: recipes with photos

You can use dill with parsley to decorate the dish, green salad or small pieces of cucumber.

How to cook tartlets with various fillings by the most delicious recipes, you can find out by watching this video:

Baked in the oven

If guests are to arrive soon, but time for cooking complex dishes no - serve hot oven baked tartlets as a treat.

Here's a list of the ingredients:

  • 250 g flour;
  • 60 gr. butter and the same amount of milk;
  • 3 testicles;
  • 200 gr. ham sausage;
  • medium onion;
  • 50 gr. cheese;
  • 3 tbsp. tablespoons of thick sour cream.

Baked tartlets with filling: recipes with photos

Cooking procedure:

  1. Chop and fry the onion until golden brown. Chop finely and toss with fried onions boiled eggs and sausage, add sour cream, grated cheese and salt.
  2. To prepare the dough, dissolve the salt in milk, break one egg, add ½ cup flour, add melted butter and sour cream. After stirring everything, pour in the remaining flour.
  3. Roll out the dough thinly and cut into circles to fill the molds.
  4. Arrange the dough so that it fits the shape. Punctures in several places will help improve baking.

    5. Advice: Fill the baskets with peas to preserve the shape of the tartlets during baking.

  5. The tins should be baked at 240 degrees until they are lightly browned. Then the baskets are filled with filling and sprinkled with grated cheese, placed in the oven and kept until the cheese is melted.

Tartlets with such a simple filling are sure to please your guests.


Hot tartlets with filling: recipes with photos - the most delicious

With potato and fish filling

If you are one of the people who love the salad "herring under a fur coat", then you will certainly like the appetizer with potato and herring filling.

The basis for such tartlets is prepared from three potatoes, 15 gr. margarine, eggs and a tablespoon of flour. Salt is also added to the dough.

For the filling you will need:

  • 1 herring;
  • 50 gr. curd cheese;
  • 1 red beet;
  • garlic clove;
  • a tablespoon of mayonnaise;
  • spices;
  • a teaspoon of diluted mustard powder or ready-made mustard.

Step by step instructions for cooking:

  1. Peel and boil the potatoes in salted water. After draining the water, hold the potatoes on the stove for another thirty seconds to remove excess moisture. Mashed potatoes with margarine and eggs.
  2. Boil the eggs and beets and chop them together with a garlic clove. Mix with cottage cheese, season with mayonnaise, mustard and spices.
  3. Make baskets from the cooled potato mass. Use a muffin tins, greased each with butter.
  4. Make sure the sides of the baskets are not too thin.
  5. Bake them for a quarter of an hour, setting the temperature to 180 degrees.
  6. While you wait for the finished forms to cool, peel the herring and rub it on the coarse side of the grater.
  7. Fill the baskets with the prepared mixture, decorate with fish and onions on top.

Festive tartlets with filling: recipes with photos

With red caviar and cream cheese

For making tartlets stuffed with red caviar and melted cheese you will need:

  • 120 g caviar;
  • 150 g processed cheese;
  • 4 testicles;
  • mayonnaise sauce;
  • sprigs of young dill.

Boil the eggs and grate the whites, grate the cheese, and finely chop the dill. Refuel everything mayonnaise sauce and fill the baskets with this mixture.

Garnish with caviar grains and dill.

The most delicious recipe - with seafood

An excellent filler for tartlets is seafood - for example, shrimp. To create a "sea" snack you will need:

  • 100 g shrimp;
  • 100 g mozzarella;
  • two tablespoons of mayonnaise sauce;
  • feathers of green onions;
  • garlic clove;
  • sunflower oil for frying;
  • salt.

Fry the shrimp meat in a skillet for about 5 minutes. To prepare the filling, whisk the cheese, garlic and mayonnaise sauce in a blender. The mixture can be slightly salted.

Fill the baskets with the filling and sprinkle with chopped green onions. Decorate each with a peeled shrimp.


Small tartlets with filling: recipes with photos - the most delicious

Lean with egg

Easy to prepare and filling for small boiled egg tartlets.

List of components:

  • 2 cucumbers;
  • 2 testicles;
  • 3 tablespoons mayonnaise sauce;
  • 2 teaspoons of salt (sea salt);
  • ground pepper;
  • young dill.

Boil and chop the eggs into cubes. Cut the cucumbers in the same way (if the skin is thick, cut it off). Chop the herbs finely and mix all the ingredients.

Add spiced mayonnaise and salt.

Advice: fill the baskets with the filling no earlier than 10-15 minutes before serving, otherwise they may become too soft.


Stuffed tartlets: recipes with photos, step by step

With ham

Ham is an excellent filling for savory tartlets. In addition to 500 g of ham or ham sausage, you will need two processed cheese curds, four eggs and mayonnaise (for eight tartlets).

Boil, peel and grate eggs. Grind the cheese in the same way. Cut the ham sausage into cubes.

Mix all the ingredients and season with mayonnaise, then fill the mini baskets.

If desired, you can include garlic in the filling, and use herbs for decoration.


Filled tartlets for the festive table: recipes with photos

With red fish and cheese

Red fish, such as salmon or trout, can be added to the filling for tartlets.

Grocery list:

  • 300 gr. red fish;
  • 300 gr. cheese (soft);
  • ready-made tartlets;
  • sprigs of young dill.

How to cook?

  1. Chop the herbs and mix with the cheese.
  2. Cut the fish into thin slices.
  3. Fill the baskets with cheese mass, decorate with fish slices and dill.

Tartlets with cheese filling, intended for a festive table, can be decorated with olives and cucumber slices on top.


Sand tartlets with filling: recipes with photos

With tuna

Fish fillings for holiday tartlets are very popular. You can cook another option fish filling- with tuna.

In addition to fish, this recipe includes cucumbers (2 pcs.), Eggs in the same amount, onion, mayonnaise sauce, spices and herbs.

Boil and chop the eggs, finely chop the onion. Chop the cucumbers into cubes. Cut the dill as well. Drain the tuna can and mash the fish with a fork.

Combine all the ingredients and season with mayonnaise sauce, add seasonings.

Important! If you are afraid that the filling will turn out to be liquid, do not salt the cucumber mass.

Fill the baskets with the finished filling about 10 minutes before serving.

Dill and cucumbers are suitable as decoration.


Waffle tartlets with filling: recipes with photos - the most delicious

With pineapples

As a filler for tartlets, not only ordinary ingredients can serve, but also more exotic ones, for example, pineapple. This recipe, in addition to pineapples (400 gr.), Includes crab sticks (200 gr.), Cheese (100 gr.), Garlic clove and mayonnaise for dressing.

Finely chop the cheese and crab meat, add the crushed garlic to them. Drain the pineapple juice and cut into small pieces. Season all ingredients with mayonnaise and fill the tartlets with the resulting mixture.

The best proven ones: in a jar, in a bag, cold or hot - cucumbers will certainly turn out delicious, crispy, aromatic.

Cheese and egg appetizer with garlic

Almost all toppings for waffle tartlets fast food made from eggs and supplemented with other ingredients. One of the recipes suggests making a cheese and garlic filling.

For such a filler you will need:

  • 3 processed cheese(can be replaced with hard cheese);
  • 3 testicles;
  • 3 garlic cloves;
  • 150 g mayonnaise.

Boil, peel and coarsely grate the eggs. Grind the cheese on the same grater and combine with the egg. Add crushed garlic to the mixture and season with mayonnaise. Mix all ingredients and fill the baskets.

Sweet curd tartlets - for children and not only

Of particular interest are tartlets with sweet fillings. If there are children among the guests, they will take such a dessert with a bang.

On a note! Sweet tartlets are a great idea for a children's party.


Various delicacies can be used as a sweet filler for tartlets:

  • chocolate;
  • jam;
  • nuts;
  • boiled condensed milk;
  • pieces of fruit.

Sweet tartlets with filling: recipes with photos

One of the most beloved sweet fillings for tartlets is the curd mass.

Here is a list of ingredients for such a snack:

  • 400 gr. curd mass;
  • 1 ripe banana;
  • 1 orange;
  • 2 yolks;
  • granulated sugar or vanilla sugar.

How to make such an inexpensive sweet dessert deliciously?

  1. Beat the cottage cheese with a mixer, slowly adding a little granulated sugar. Then add the yolks to a homogeneous mixture.
  2. Whisk until creamy.
  3. Cut the fruit into miniature slices.
  4. Fill the mini baskets with curd and fruit slices, sprinkle with chocolate chips.

Advice! To prevent the banana slices from darkening, sprinkle them with lemon juice.

Now you know the secret of making delicious curd filling for sweet tartlets.

See how appetizing such a delicacy looks in the photo:


Sweet desserts - tartlets with filling: recipes with photos

The intricacies of making sweet tartlets are described in this video - professional chefs will share their knowledge:

In this article, you learned how to cook delicious tartlets with a variety of fillings in a simple and quick recipes and what to put in them as a filling. Try to cook tartlets with different - salty or sweet - fillers for the festive table with your own hands, please the guests delicious snack fish, meat, pâté, or make sweet fruit baskets for the kids.

Don't stop at just traditional recipes, try experimenting with unusual combinations components, and the result will delight even the most discerning palates.

How to make tartlets, which dough is better to choose for the baskets, what to take for the filling - such questions arise as soon as the decision is made to prepare the tartlets. First of all, you need to figure out what products are by type of dough, filling options, and cooking method.

In addition to store baskets, you can prepare yourself for fillings. And different types of dough will provide you with a variety of snacks.

Homemade baskets can be made of sand, yeast, puff, waffle. Moreover, the dough itself can be both salty and sweet.

It is not necessary to say how to stuff the tartlets, because the range is off scale. Anything in the fridge, whatever comes to mind - everything will be fine for filling the molds. The filling can be meat, fish, vegetable, cheese, sweet, fruit, mixed.

The original interpretation of a sandwich in the form of a tartlet allows you to use absolutely any options for fillings, even the most unusual ones.

Tartlet dough and its secrets

A delicious filling basket will only enhance the taste of the dish, highlighting the advantages of a particular product.

The easiest option is to buy store blanks. and then stuff them.

But a home-made basket will be much tastier. You can cook tartlets on your own from different types of dough: shortbread, puff, yeast with kefir or milk.

Classic shortcrust pastry tartlets

Basic recipe for basket dough in which you can put sweet filling, favorite salads or make festive caviar tartlets.

Required Ingredients:

  • flour - 160 gr;
  • margarine - 100 gr;
  • yolk - 1 pc.;
  • water - 2 tbsp. spoons;
  • salt - a pinch.

How to do:

Sift flour, add chopped margarine to it. Use your hands to grind the components to a crumb state. Add water and salt to them. Knead the dough thoroughly and then roll it into a ball. Let the dough sit in the refrigerator for 30 minutes to 2 hours.

You can fill the molds with dough in 2 ways:

  1. Divide the dough into 10-12 equal pieces. Roll balls from each piece, which are kneaded with your hands along the bottom and sides of the mold.
  2. Roll out the whole dough into a layer 3 mm thick. Put all the molds together and cover them with dough. Press down on the layer with a rolling pin, and then remove the excess.

Bake at 200 ° C for 20-25 minutes.

Ice cream dough puff tartlets

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

Required Ingredients:

  • frozen dough - 300 gr;
  • egg - 1 pc.

How to cook:

Free the dough from the wrapper, let it defrost at room temperature for 20 to 30 minutes.

Spread it in a layer, cut into 12 squares. Use a shape to make square holes out of 6 squares, or make diagonal cuts and bend the corners to make a hole. The first option turns out to be neater, and the second is prettier. Choose according to your taste.

Grease whole squares with whipped yolk and lay squares with a hole on top of them. Grease the top with yolk as well.

Bake shortbread dough not lower than 200 ° С for about 20 minutes.

Quick sour cream dough for tartlets

Simple sour cream dough baskets will always help out if necessary. And if you add grated cheese, cottage cheese or herbs to this dough, you get spicy tartlets with filling for the festive table.

Required Ingredients:

  • flour - 480 gr;
  • margarine - 300 gr;
  • sour cream - 300 gr.

How to cook:

Chop the margarine with a knife, and then grind it together with flour until crumbs. Add sour cream and knead to a smooth dough. Allow the mixed dough to rest in the refrigerator for 1 hour.

Form the tartlets of the desired shape and bake them for 20-30 minutes at 180 ° C.

Whatever dough is used to prepare snack molds, there are a few rules to keep in mind.

They will allow you to bake perfect products for future use.

  • so that the dough does not swell when baking, it should be pressed down with cereals or beans;
  • another way to prevent the dough from rising too much is to chop the bottom with a fork in several places;
  • adding cottage cheese, cheese or herbs to the dough will add originality to the product;
  • in the absence of special forms, you can use the cake pan: just turn it upside down and stick it around the dough;
  • be sure to grease the dough with a raw egg before baking, it will protect it from liquid fillings without letting him get wet, which is very important for julienne in tartlets.

Fillings for tartlets and their application

The ready-made mini-snacks look very elegant. At celebrations, any fillings for tartlets can be used as an appetizer, and such dishes are served hot or cold.

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

A complete list of fillings will make it easy to decide when choosing: what to put in the tartlets?

Salads in tartlets: recipes for all occasions

Increasingly, small forms with various fillings are displayed not only at buffets, but at home dinners. These small and mouth-watering baskets with all kinds of fillings look elegant and immediately attract attention.

For simple home gatherings, you don't have to think about how to fill the tartlets. For such cases, any salads will be just right.

Crab stick salad

For simple home lunch in baskets you can expand the usual crab salad with egg and corn. Such a salad in tartlets will turn out to be very satisfying. But for special occasions, it is better to prepare an appetizer with olives, cheese and pineapple.

Required Ingredients:

  • crab sticks - 20 gr;
  • hard cheese - 50 gr;
  • pitted olives - 50 gr;
  • canned pineapple - 50 gr;
  • mayonnaise - 3 tbsp. spoons.

How to cook:

Cut all ingredients into small cubes of the same size. Combine them in a bowl, add mayonnaise and mix everything.

Put a small leaf of lettuce in each mold on the bottom. Put the salad in a heap on the greens with a small spoon.

The cod liver tartlets will definitely surprise the guests. And new colors to this dish are given by its layout in tins.

Required Ingredients:

  • cod liver - ½ can;
  • egg - 2 pcs.;
  • cheese - 50 gr;
  • mayonnaise - 2 tbsp. spoons;
  • green onions - 2 feathers.

How to cook:

Boil the egg hard-boiled, then cool and peel. Separate the yolks. Grate the protein on a fine grater, and mash the yolk with a fork.

Grate the cheese and mash the liver with a fork.

Mix all ingredients together with mayonnaise. Divide the mass into molds, and decorate the top with yolk and chopped onion feathers.

If instead of cheese you use 50 grams of boiled carrots and 70 grams of pickled cucumbers, you get new filling with a very unusual taste and bright color.

Meat salad for filling

Poultry is most commonly used for hearty meat-based snacks. Chicken tartlets are simple, inexpensive, but very hearty snack, especially when combined with mushrooms.

Required Ingredients:

  • chicken - 50 gr;
  • champignons - 300 gr;
  • egg - 3 pcs.;
  • onion - 1 pc.;
  • mayonnaise.

How to cook:

Boil eggs and cool. Boil the poultry fillet in salted water. Fry the chopped mushrooms with chopped onions.

Cut the cooled breast with eggs into small cubes. Mix all ingredients in a bowl, adding mayonnaise to them. Fill the molds with the mixture, garnish with herbs or a slice fried champignon and serve.

If you simply grind such a filling with grated cheese and bake in the oven until crusty, then you get julienne in tartlets with mushrooms and chicken.

Ideas for party tartlets

How to fill tartlets on the eve of big celebrations? For such purposes, red caviar and seafood will become indispensable. An appetizer with delicacies is always delicious and beautiful.

Cream cheese with caviar

The classic combination of caviar with butter has become commonplace, but cream cheese looks much more interesting. And the best part is that such tartlets with red caviar do not require preliminary cooking.

Required Ingredients:

  • red caviar - 50 gr;
  • cream cheese - 100 gr;
  • lemon, herbs - for decoration.

How to cook:

The whole essence of the appetizer is the combination of products and the decoration of the dish. The lemon should be cut into thin rings, each of which is cut into 4 slices. Cut the cucumber into rings as thin as possible.

Put a little more than half of the cream cheese in each basket. Fill the remaining space with red caviar about ½ teaspoon each.

Elegantly decorate the appetizer with horizontal lemon wedges, while the cucumbers can be wrapped and placed vertically. To make the tartlets look like a real work of art, you can add parsley or dill leaves.

Shrimp appetizer for a celebration

Small baskets with shrimps are always relevant at buffets and feasts. Such an appetizer in tartlets looks presentable, especially in combination with a curd product.

Required Ingredients:

  • cottage cheese- 150 gr;
  • shrimp - 10 pcs.;
  • garlic - 2 cloves;
  • greens - optional.

How to cook:

Boil the shrimps and peel. Pass the garlic through a press, and chop the herbs. Mix them thoroughly with the cheese. Spoon the soft curd cream into molds, and put shrimp on top of it. Decorate the shrimp tartlets with a sprig of dill or a lemon wedge.

In the absence of curd cheese, the appetizer can be prepared with curd and sour cream. Mix these ingredients together and then use as soft cheese.

The recipe for salmon tartlets will be similar, where the fish is cut into thin slices and rolled into a rose.

Fish filling for tartlets

The original combination of tuna with corn gives the dish juicy colors and an unforgettable taste.

Required Ingredients:

  • tuna - 1 can;
  • corn - 300 gr;
  • cheese - 200 gr;
  • tomatoes - 2 pcs.;
  • egg - 2 pcs.;
  • mayonnaise and tomato paste - 2 tbsp each spoons.

How to cook:

Boil eggs, peel. Mix them together with the tuna with a fork. Cut the tomatoes into small cubes and grate the hard cheese. In a deep bowl, combine all ingredients with mayonnaise.

Arrange the filling in the baskets. Bake tuna tartlets in the oven for 10 minutes at 180 ° C.

Sweet stuffed tartlet recipes

Often, molds from shortcrust pastry filled with fruit. This dish is a dessert and is used as portioned mini-cakes. And the great thing about this dessert is that the dough goes well with all berries and fruits, and any cream is suitable.

Cherry cakes

Any shortbread dough will go well with cherry filling and will become a favorite treat not only for children.

Required Ingredients:

  • cherry - 400 gr;
  • cream - 125 ml;
  • milk - 125 ml;
  • oil - 50 gr;
  • egg -1 pc .;
  • starch - 20 gr;
  • sugar - 2 tsp.

How to cook:

In a saucepan, combine milk, cream, sugar and butter room temperature... Beat the egg, and then add it to the milk mixture. Add starch and mix everything.

Put the cream on fire, cook until tender with constant stirring.

Fill the sand baskets with pitted cherries. Top with cream and bake such sweet tartlets in the oven for 20-25 minutes. Cool the dessert completely on the kitchen wire rack.

Closed apple baskets

Many people liked the idea of ​​serving small snacks, and shortbread dough became a leader in this direction. The filling can be baked not only for tartlets with mushrooms and cheese, but also for sweet apple varieties.

Required Ingredients:

  • applesauce- 1.5 cups;
  • roasted almonds - 2 tbsp spoons;
  • powder - 4 tbsp. spoons.

How to cook:

Mix applesauce with almonds. Divide the shortcrust pastry into tins, leaving a little on the "lid" of the basket. Put 2 tbsp in each mold. tablespoons of applesauce.

Roll out the remaining dough and cut out circles to cover the baskets. Bake for 20-30 minutes at 190 ° C. Sprinkle with icing sugar before serving.

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

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

The history of the appearance of tartlets in Europe dates back to the 15-16 centuries. According to some sources, the tartlet is nothing more than a Neapolitan open pie in a reduced form. According to others, tartlets are the result of the transformation french dishes, called "pate", that is "pate", which was prepared in baskets from raw or ready-made dough filling them with all kinds of fillings. Written mention of tartlets as independent dish recorded in French cookbook 1631 The world wide distribution of tartlets was due 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 different types test. The cooled baskets are filled with any salad or a wide variety of products.

Ready-made 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 with it in the oven.

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

Cheese baskets

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

In a well-heated skillet, lightly greased vegetable oil, 2 tablespoons of the resulting mixture evenly spread over the surface in the form of a pancake.
As soon as one side grips, remove from the pan and immediately place on an inverted cup or whatever container you want to shape. To prevent the cup from straightening at the initial moment, you should grab the basket on the cup with a thin rubber band.

When preparing dough and fillings yourself, follow several recommendations:

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

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

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

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

-The less the ingredients of the salad are cut, the softer taste tartlets. An exception is large shrimps, which are also used as a decoration for a basket.

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

Tartlets (baskets) from sand dough

Ingredients:
For the test:
- 3 glasses wheat flour,

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

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

Shortcrust pastry baskets with caraway seeds

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

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

Shortcrust tartlets with chicken and tomatoes

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

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

Shortcrust tartlets with minced foie gras

Ingredients:
For the test:
- 300 g of 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 dry mushrooms,
- salt to taste.

Preparation:
Cook the goose liver until half cooked (it should be pink in the middle). Rub through a colander. Dilute with cream and mushroom broth. Beat eggs well, add to puree.
Put 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 the dough 3/4 with this mixture. Place all of them on a sheet, cover and bake over medium heat until the minced meat hardens.
Remove completely cooled from the molds.

Shortcrust Tartlets with Brains

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

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

Shortcrust tartlets with sprats and tomato

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

Preparation:
Prepare the dough (see above the recipe "Baskets from shortcrust pastry with caraway seeds"), roll it into a layer half a finger thick and, rolling it off a rolling pin, put it in tins, greased with butter, sprinkled with flour and placed next to each other.
Roll over the dough covering the molds with a rolling pin to squeeze out the circles. Press each circle with your fingers into the molds so that the dough covers their bottom and sides to the top.
Place the molds on a sheet and place in a well-heated oven. When the dough begins to brown on top at the edges, remove from the oven, stuff with minced meat and put it back in the oven, but with a slight heat, so that a ruddy crust appears on the surface of the minced meat.
Cooking minced meat: put the sprats in a bowl with butter and grind with a spoon into a homogeneous mass. Add the grated cheese, stir and place in the tartlets, filling them only 1/3 full.
Grind the yolks with tomato, pepper and salt to taste, add 1 tablespoon of flour and gently mix with whites, whipped into a cool foam. Cover the sprat minced meat with this mass, filling the molds 3/4 full. Bake over low heat.

BASKETS (BASKETS) FROM CREAM PASTRY

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

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

French salad tartlets

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

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

Tartlets with apple and horseradish salad

Ingredients:
For the test:
- 500 g of 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 described above in the recipe "Sour cream dough tartlets".
Bake baskets of sour cream dough and fill them with salad, for which grate apples, grate horseradish, mix with sour cream, season with sugar and salt.

Tartlets with rice and prunes

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

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

Champignon tartlets

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

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

Preparation:
Prepare sour cream dough, bake baskets.
Peel the champignons, rinse, dry, finely chop. Add chopped onion, egg to them, mix everything well. Put them on a baking sheet, sprinkle with grated cheese mixed with breadcrumbs, put in a little 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 of wheat flour,
- 250 g butter or margarine,
- 200 g sour cream.
For the salad:
- 1/2 duck,
- 2 carrots,
— 2 pickled cucumber,
- 2 potatoes,
- 1 onion,
- 1 teaspoon of adjika,
- 1/2 cup mayonnaise.

Preparation:
Bake the baskets.
Prepare Neman salad: boiled duck pulp (skinless), boiled potatoes and carrots, pickles cut into thin slices, chop the onion.
Season the prepared products with a part of mayonnaise, adding adjika to it, stir, arrange in baskets, pour the remaining mayonnaise on top.

Puff pastry tartlets

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

Instant puff pastry baskets

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

Cooking baskets:
Sift flour on a board, chop it finely with butter or margarine, make a depression in the mass and pour into it an incomplete faceted glass of water with salt and vinegar and a raw egg.
Knead the dough, roll it into a ball and, covering with a napkin, put it in a cool place for 1 hour.
In the meantime, prepare small metal baskets.
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 form and crinkle it around the edges, straighten it on top, pour a handful of dry peas into a basket of dough so that the basket retains its shape. Bake on a baking sheet.
Remove the finished baskets from the molds, pour out the peas, cool and fill with whatever your imagination tells you.

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

Goose or duck tartlets

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

Preparation:
Fillet roasted goose or cut the ducks into large strips, add chopped and poached champignons or porcini mushrooms, pour in the Madeira sauce.
Fill the cooled mass into pre-baked puff or butter dough.
When serving, put a mushroom cap on each basket and sprinkle with finely chopped herbs.

Salted almond tartlets

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

Preparation:
Knead the puff pastry, put in the refrigerator for 1 hour, then bake the baskets.
Scald the almonds with salted boiling water and peel them. Dry the peeled almonds well and fry in melted oil with continuous stirring until they turn light brown. Then place the almonds on parchment paper, sprinkle with salt and dry.
Fill the baskets and serve with the beer.

Poultry soufflé tartlets

Ingredients:

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

Preparation:
Cook the processed poultry, remove bones, mince, and then wipe or mince a second time, add milk sauce medium density, egg yolk, pepper and stir well.
Then add the whipped egg white, mix gently, put in molds lined with puff pastry, level, sprinkle with grated cheese, sprinkle with melted butter and bake in a heated 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 of wine (Madeira),
- a little nutmeg, bay leaf, pepper.

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

Tartlets with liver pate and cheese

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

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

Ham and game tartlets

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

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

Tartlets with ham and mushrooms

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

Preparation:
Cut the champignons or fresh porcini mushrooms into cubes, fry with butter, add the boiled ham, red Madeira sauce and simmer. Fill the baskets previously baked from puff pastry with this minced meat.
In each basket with minced meat, release one raw egg, put in hot oven and keep there until the egg is soft-boiled.
Put the tartlets on a dish covered with a paper napkin.

Mushroom tartlets

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

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

Fish and egg tartlets

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

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

Pike perch tartlets in tomato sauce

Ingredients:

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

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

Cod liver tartlets

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

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

Tartlets with canned burbot liver

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

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

Tartlets with crayfish tails

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

Preparation:
Bake baskets from butter or puff pastry. Cut crayfish necks, stewed champignons or porcini mushrooms into slices, warm with butter, season with crayfish sauce and put in baskets.
When serving the baskets, sprinkle with parsley, place on an oval dish or dessert plate and garnish with sprigs of parsley.
You can also make crab baskets.

Tartlets with crabs and mushrooms

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

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

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

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

Eggs in crab baskets

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

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

Crab tartlets with milk sauce

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

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 the baskets baked from butter or puff pastry with this mixture, sprinkle with parsley and immediately serve on a dish covered with a napkin.
You can also prepare crayfish necks.

Oysters in baskets (tartlets) in sauce

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

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

Shrimp and cheese tartlets

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

Preparation:
Put the cheese in a slightly warmed-up frying pan. When it melts, add the shrimp and stir well. Pour in lemon juice and add chopped garlic. Let the resulting mass sweat a little, add the wine, simmer for another 2 minutes, then remove the pan from the heat and cover. Fill ready-made tartlets.

Tartlets with green peas and sardines

Ingredients:
-100 g green peas,
-100 g canned sardines In oil,
-100 g of tomatoes,
-1 boiled egg,
-80 g mayonnaise,
-20 g mustard
- red ground pepper - 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, after mixing them. Place the finished filling in the tartlets and garnish with tomato slices.

Tartlets with walnuts and garlic

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

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

Tartlets with carrots and processed cheese

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

Preparation:
Grate carrots and curds, chop herbs and garlic. Combine all the ingredients, season with mayonnaise, salt, pepper and stir. Fill the tartlets with filling and garnish.

Salmon tartlets

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

Preparation:
Place a thin piece of butter at the bottom of the tartlet. Then lay the fish down. Mix cream cheese with a little sour cream until the consistency of thick mayonnaise.
Use a pastry syringe to decorate the middle of the tartlets with a creamy mass.

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

Chicken and mushroom tartlets

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

Preparation:
Boiled chicken fillet cut into small cubes, chop the eggs. If the pickled mushrooms are small, leave them whole, if large, cut into pieces. Mix finely chopped tomatoes with eggs and chicken, add mushrooms, salt and pepper, season with mayonnaise and stir. Put the resulting mass in the tartlets, decorate them with herbs, put a small fungus 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),
-10 olives,
-200 g mayonnaise,
-salt, pepper - to taste.

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

Tartlets with vegetable filling

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

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

Tongue-filled tartlets with cream cheese

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

Preparation:
Cut the eggplant peeled from the skin into small cubes and fry in butter, salt. Cut the cucumbers, peppers and tongue into small cubes, chop the herbs. Season eggplants, cucumbers, peppers and tongue with cream cheese, add herbs and stir. Fill ready-made tartlets with filling.

Tartlets with salmon and red caviar

Ingredients:
-200 g salmon,
-150 g avocado
-2 boiled eggs,
-1 carrots,
-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 of grated cheese.

Preparation:
Combine boiled and peeled shrimp with finely chopped eggs, add green pea and grated cheese. Season with mayonnaise and stir.

Tartlets stuffed with salmon and cheese

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

Preparation:
Grate 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 pass through a meat grinder and chill in the refrigerator. Fill the tartlets with the filling, garnish with a sprig of dill and a slice of bell pepper.

Salmon mousse in tartlets

Ingredients:
-100 g smoked salmon fillet,
-200 g of 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 fillets into small pieces. Add cheese, finely chopped herbs, pepper and blend until fluffy, adding lemon juice to taste. Using a piping bag or bag with a cut-off corner, fill ready-made tartlets with mousse and garnish with herbs.

New Year's tartlets with cottage cheese and eggplant

Ingredients:
-1 eggplant,
-250 g of cottage cheese,
-2 tbsp shredded walnuts,
-1 bunch of dill,
- vegetable oil, salt, 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 out, refrigerate. Take out the pulp and, combining it with the cottage cheese, puree in a blender. Add nuts, salt, pepper to this mixture and stir. Fill the finished tartlets with the prepared filling and sprinkle with nuts on top. Cut out the slices of cheese using the Christmas tree template, dip each in mayonnaise, then in dill and set on tartlets.

Tartlets with quail eggs, mushrooms and celery

Ingredients:
-300 g canned mushrooms,
-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 dry mushrooms overnight, then drain, chop finely and fry in vegetable oil. Chop the mushrooms and eggs, chop the onion into small cubes, chop the green onion, grate the celery root. Combine all ingredients with softened butter, add grated nutmeg, salt and pepper.

Tartlets with carrot and mushroom filling

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

Preparation:
In a frying pan with vegetable oil, first fry the mushrooms, then add the carrots grated on a medium grater, cut into small pieces red and yellow pepper and simmer the resulting mass until tender. Put some mayonnaise inside each tartlet, then put the finished filling and garnish with parsley leaves on top.

Tartlets with seaweed and squid

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

Preparation:
Boil the prepared squid in salted water for 3 minutes and cut into thin strips. Chop the onion finely and drizzle lightly with the vinegar / water mixture. Toss the squid with seaweed, onions, vegetable oil and pepper. Fill the tartlets, garnish with chopped parsley on top.

Tuna, tomato and corn tartlets

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

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

Preparation:
Finely chop the mushrooms, onion and breast and fry in vegetable oil until the excess liquid evaporates. Then add the cream and slowly add the flour to thicken the mixture. Spread the filling over the tartlets, sprinkle with grated cheese on top and bake in the oven until golden brown.

Tartlets stuffed with potatoes and bacon

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

Preparation:
Cut the peeled potatoes into slices and sauté them with one finely chopped onion in butter. Divide the second onion in half: cut one half into rings, the other into small cubes. Cut the bacon into strips. Lay out 2 strips in the form of a cross in each tartlet, put potatoes in the center of each cross, salt and pepper, decorate with a ring of onions. Then tie the bacon strips across the potatoes and onions in a crisscross pattern and bake in an oven preheated to 180 ° C for 10 minutes. V dry wine Add the remaining finely chopped onion and simmer for 10 minutes, then mix with the 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 icing sugar,
-75 g cream
-80 g honey
-25 g butter.

Preparation:
Melt the honey and sugar over low heat in a heavy-bottomed bowl, shaking occasionally. Do not use a spoon, as the caramel may not work. 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 of 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 a homogeneous mass is obtained. Then add the yolks and beat well until a fluffy, creamy mass is obtained. Cut the peeled fruit into small pieces. Fill the tartlets curd cream... Place fruit pieces in a heap on top of each tartlet and sprinkle with grated chocolate.

FILLINGS FOR TARTALLETS

Red fish and cream cheese

It is very simple to prepare such a filling - fill a basket with delicate 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 rose.
If suddenly you don't have cream cheese in the fridge, then the option with good butter is also acceptable. The main thing is that the oil 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 only need fresh chicken pate mixed with herbs, and not very spicy cheese that does not overpower the taste of chicken meat. It is better to serve such tartlets on lettuce leaves sprinkled with lemon juice.

Onions, curd cheese and caviar

Very exquisite tartlets that will decorate any occasion. 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, curd cheese and red caviar.

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

Vegetables and greens

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

For a bright green sauce, whisk greens, boiled spinach with a pinch of salt in a blender. These tartlets can be served hot, after holding them for a few minutes in a preheated oven until a golden cap is formed. And you can also use it as a cold snack.

Rabbit pate

The filling is very simple to prepare - you need to take rabbit pate and blackberry sauce, with which you generously grease the bottom and sides of the tartlet. Very spicy filling with a berry note. Just do not overdo it with the sauce, otherwise you risk not feeling the meaty taste at all.

Mushroom julienne

A tartlet is a great shape for mushroom julienne under cheese crust... Julien prepares the same way as classic version, only baked in molds immediately along with a shortbread or unleavened basket. It will turn out slight variation open mushroom pie, which can be eaten as scalding hot or lukewarm.

Ham, melon and colored sauce

For such a tartlet, you need a 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 that you grind the greens with a mortar before mixing all the ingredients for the sauce, then it will turn out to be uniform in consistency and color. We recommend not only smearing the bottom of the basket with this sauce, but also using it as a decoration, squeezing out a small amount using a pastry bag and a nozzle.

Radish, arugula and feta cheese

A very light tartlet with a cheese and vegetable flavor. For the filling, you just need feta, a few circles of radish, arugula leaves (you can replace it with another greens you love) and a pinch of your favorite spices. Served cold.

Shrimps, avocado, cherry

We recommend that you try filling the tartlet with a salad of shrimp, avocado and butter sauce. Steamed shrimp must be finely chopped (you can even grate), add small cubes of ripe avocado to them. For refueling you need to prepare cream sauce from cream 33%, a little 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 the crushed garlic, salt, pepper and, stirring constantly, keep on low heat for several minutes. You can decorate the tartlets with cherry circles, laying them in a circle, and with herbs.

Tuna, olives, eggs, onions

For the filling you will need canned tuna v own juice, finely chopped olives and onions, very finely chopped eggs, salt and pepper to taste. For dressing, we recommend mixing a little fatty 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, grated cheese. From above, the tartlet can be covered with canned peach halves, after allowing the juice to drain. The fruity note will accentuate the taste of the ham, resulting in an original combination.

Cottage cheese and berries

A great snack or snack for both fat cottage cheese lovers and dieters. For the former, a basket of sweet shortcrust pastry stuffed with fat cottage cheese and fresh berries, poured with caramel or berry sauce, is suitable. For the second - a fresh tartlet thin dough with low-fat light curd, berries and grated lemon zest.

Custard and fresh fruit

If you are a lover of sweets, then you simply cannot resist such a basket. Custard we recommend using vanilla. For beauty and extra taste, you can cover the berries and some of the cream with transparent jelly.

Wine pear

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

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

Let the filling for tartlets prepared by you be uniquely tasty and original. Imagine and you won't be mistaken!


Calorie content: Not specified
Cooking time: Not indicated

One of my favorite salad serving options is the tartlets. Small baskets made from shortcrust pastry make an excellent company for almost any salad: in them the salad looks more appetizing, and savory tartlets complement it perfectly to taste. For example, see how they prepare.
You can buy tartlets both in the store and in the market, but I still prefer to cook them myself: there is not much hassle with them, but the taste of homemade baskets is much better than purchased ones. Would you like me to share with you a proven recipe for delicious tartlets?

Ingredients for 24 tartlets:

- 100 g of chilled butter;
- 200 g flour;
- 4 tablespoons of ice water;
- a pinch of salt.

How to cook from a photo step by step




To prepare shortcrust pastry for tartlets, cut the cold butter into small pieces and place in the bowl of a food processor or mixer.





We sift the flour - at the same time it will be saturated with oxygen, in addition, all kinds of extraneous particles will be eliminated. Add flour and salt to the butter.





Then we start working as a mixer or turn on the combine. The butter and flour and salt will turn into large fat crumbs with vigorous stirring. This process can also be done by hand - quickly chop the butter in the flour with a knife. But this is a more laborious process, and the result is the same.







Now add ice water to the butter-flour mixture and quickly knead the shortbread dough for tartlets.





The dough is very soft and elastic. We form a ball out of it, wrap it in cling film and place it in the refrigerator for 30 minutes.





Roll out the dough into a thin layer 2-3 mm thick. In a round shape of a suitable size (glass, cup, etc.) we cut out circles - blanks.







If you have silicone molds, you do not need to lubricate them, but we pre-grease the metal ones with vegetable oil - both the bottom and the side surfaces.
We put each round dough cake into a mold and press it to the base and side walls. If at the same time the dough begins to protrude beyond the edges of the mold, cut it off. We prick the dough on the bottoms of the molds with a fork (so that it does not bubble during baking).





Place a baking sheet with tins in an oven preheated to 180 degrees and bake until slightly golden brown. This usually takes 15 to 20 minutes (depending on the oven).





We keep the finished tartlets in tins for 7-10 minutes, and then we take them out and cool. Now you know how to prepare sand tartlets for appetizers.





We fill them with a filling - a salad of your choice - and serve. Bon Appetit! We also recommend cooking.






Tips and tricks:
To prepare the dough according to this recipe, you will need chilled butter, so we don't get it out of the refrigerator in advance.
But the water will need ice cold, so we pour the required amount into the container in advance and put it in the freezer for about 30 minutes - by this time the water will be at the required temperature.




I'd love to share with you a few ideas for filling for shortcrust pastry tartlets:
1) Jewish salad with carrots;
2) salad with crab sticks and cucumber;
3) salad "Olivier";
4) feta + olives + chopped tomatoes;
5) slightly salted red fish + cheese + fresh cucumber;
6) tomatoes + boiled veal + olives;
7) fried mushrooms + egg + hard cheese;




8) feta cheese + tomatoes + shrimps;
9) seafood cocktail + egg + cucumber;
10) Korean carrots + canned mushrooms + boiled chicken fillet.
When filling the tartlets with salad, remember that you should not keep them in this form for too long: tender dough will quickly soften and cease to be crispy. It is best to fill the tartlets before serving. - this is the best option for buffets and celebrations that do not involve long feasts.




Well, if you are planning a holiday in nature, then tartlets can also be useful to you: it is very convenient to eat them even outdoors, without plates and utensils.