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

In addition to store-bought ones, you can make your own baskets for fillings. Moreover, different types of dough will provide you with a variety of snacks.

Homemade baskets can be made with shortbread, yeast, puff, or waffle. Moreover, the dough itself can be both salty and sweet.

There is no need to say what to fill the tartlets with, because... the assortment is off the charts. Whatever is in the refrigerator, whatever comes to mind - everything will be suitable for filling the molds. The filling can be meat, fish, vegetable, cheese, sweet, fruit, mixed.

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

Tartlet dough and its secrets

A tasty basket for filling will only enhance the taste of the dish, emphasizing the advantages of a particular product.

The easiest option is to buy store-bought preparations. and then stuff them.

But a homemade basket will be much tastier. You can make tartlets yourself from different types of dough: shortbread, puff pastry, yeast dough with kefir or milk.

Classic shortbread tartlets

A basic recipe for dough for baskets in which you can put sweet fillings, your favorite salads, or make holiday tartlets with caviar.

Required ingredients:

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

How to do:

Sift the flour, add chopped margarine to it. Using your hands, grind the ingredients until crumbly. Add water and salt to them. Knead the dough thoroughly and then roll it into a ball. Let the dough rest in the refrigerator for 30 minutes to 2 hours.

There are 2 ways to fill the molds with dough:

1. Divide the dough into 10-12 equal pieces. Roll each piece into balls and knead them with your hands along the bottom and sides of the pan.
2. Roll out all the dough into a layer 3 mm thick. Place all the molds together and cover them with dough. Press the layer down with a rolling pin and then remove the excess.

Bake at 200°C for 20-25 minutes.

Puff pastry tartlets

This type of basket is convenient because you can create various shapes of tartlets using puff pastry. You can make this dough yourself, but tartlets made from store-bought puff pastry will also work well.

Required ingredients:

• frozen dough - 300 g;
• egg - 1 pc.

How to cook:

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

Spread it out in a layer and cut into 12 squares. Using a mold, 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 one is more beautiful. Choose according to your taste.

Brush whole squares with beaten yolk and place squares with holes on top of them. Also grease the top with yolk.

Bake the shortbread dough at no lower than 200°C for about 20 minutes.

Quick sour cream dough for tartlets

Simple baskets of sour cream dough will always help out when necessary. And if you add grated cheese, cottage cheese or herbs to this dough, you will get savory 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 to crumbs. Add sour cream and knead into a smooth dough. Let the mixed dough rest in the refrigerator for 1 hour.

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

Whatever dough the snack molds are made from, you should remember a few rules.

They will allow you to bake ideal products for further use.

• To prevent the dough from puffing up during baking, it should be pressed down with cereal or beans;
• Another way to prevent the dough from rising too much is to prick the bottom with a fork in several places;
• adding cottage cheese, cheese or herbs to the dough will add originality to the product;
• If there are no special forms, you can use a muffin form: just turn it upside down and stick it to the dough;
• Be sure to brush the dough with a raw egg before baking; it will protect it from liquid fillings without allowing it to get wet, which is very important for julienne tartlets.

Fillings for tartlets and their use

The finished mini-snacks look very elegant. At celebrations, any filling for tartlets for appetizers can be used and such dishes can be served hot or cold.

• Vegetables. Vegetables for tartlets can be in any form: fresh, boiled, baked. Most often, a snack with this filling is served hot. The connecting component can be cheese. sour cream, egg.
• Cheese. Cheese tartlets are served hot or cold. Hard varieties are usually subjected to heat treatment. Vegetables, mushrooms, and berries are added to the cheese.
• Mushrooms. A traditional snack option is mushroom tartlets. Served in any form, often with cheese and herbs.
• Meat. For the meat filling, selected pulp is used without fat, skin, cartilage, or films. Boiled or baked meat is mixed with sauces, cheeses or vegetables. A common option is chicken and mushroom tartlets.
• Offal. This type of filling is not common, but they make delicious versions of liver pate or boiled tongue appetizers.
• Fish. Tartlets with red fish from the salmon family are a New Year's snack option. Lightly salted versions of fish are more often used than boiled or baked ones.
• Seafood. Many people's favorite tartlets with crab sticks, shrimp or squid are served cold with sauces.
• Caviar. This type 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 feast. 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 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 delicious baskets with all kinds of fillings look elegant and immediately attract attention.

For simple home gatherings, you don’t have to worry about what to fill the tartlets with. For such cases, any salads will be just right.

Crab stick salad

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

Required ingredients:

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

How to cook:

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

Place a small lettuce leaf on the bottom of each ramekin. Using a small spoon, place a mound of salad onto the greens.

Tartlets with cod liver will definitely surprise your guests. And new colors are given to this dish by its arrangement in molds.

Required ingredients:

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

How to cook:

Boil the egg hard, then cool and peel. Separate the yolks. Grate the white 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 mixture 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 will get a new filling with a very unusual taste and bright color.

Meat salad for filling

For hearty meat-based snacks, poultry is most often used. Chicken tartlets are a simple, inexpensive, but very satisfying appetizer, especially when combined with mushrooms.

Required ingredients:

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

How to cook:

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

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

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

Ideas for holiday tartlets

How to fill tartlets on the eve of big celebrations? For such purposes, red caviar and seafood will be indispensable. A delicacy snack is always tasty and beautiful.

Cream cheese with caviar

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

Required ingredients:

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

How to cook:

The whole point of the snack is to combine products and decorate the dish. The lemon should be cut into thin rings, each of which is cut into 4 slices. Also cut the cucumber into rings as thin as possible.

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

Elegantly decorate the appetizer with horizontal lemon slices, and 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 shrimp are always popular at buffets and feasts. Such a snack in tartlets looks presentable, especially in combination with a curd product.

Required ingredients:

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

How to cook:

Boil and peel the shrimp. Pass the garlic through a press and chop the greens. Mix them thoroughly with cheese. Spoon the soft curd cream into the molds, and place the shrimp on top. Garnish the shrimp tartlets with a sprig of dill or a slice of lemon.

If there is no curd cheese, the snack can be prepared with cottage cheese and sour cream. Mix these ingredients together and then use it as soft cheese.

A similar recipe would be for salmon tartlets, where the fish is cut into thin slices and rolled into a rosette.

Fish filling for tartlets

The original combination of tuna and corn gives the dish rich 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. spoons.

How to cook:

Boil the eggs, remove the shells. Mix them with a fork along with the tuna. Cut the tomatoes into small cubes and grate the hard cheese. In a deep bowl, mix all ingredients along with mayonnaise.

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

Sweet recipes for tartlets with filling

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

Cakes with cherries

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 g;
• egg - 1 pc.;
• starch - 20 g;
• sugar - 2 teaspoons.

How to cook:

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

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

Fill the shortbread baskets with pitted cherries. Pour cream on top and bake these sweet tartlets in the oven for 20-25 minutes. Cool the dessert completely on a wire rack.

Closed baskets with apple

The idea of ​​serving small snacks appealed to many, and shortcrust pastry became the leader in this direction. Baking the filling can occur not only for tartlets with mushrooms and cheese, but also for sweet apple versions.

Required ingredients:

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

How to cook:

Mix applesauce with almonds. Divide the shortbread dough into the molds, leaving a little for the “lid” of the basket. Place 2 tbsp in each mold. spoons of applesauce.

Roll out the remaining dough and cut out circles from it to cover the baskets. Bake for 20-30 minutes at 190°C. Before serving, sprinkle the products with powdered sugar.

Due to the neutral taste of the tartlets, the fillings can be either sweet or savory. I filled them with liver pate, crab and cheese salad. It turned out elegant and, of course, delicious. There is one more very important nuance that I want to tell you about. For baking tartlets, it is advisable to have metal molds with a diameter of 3-5 cm. I only found 6 metal ones, and the remaining 12 pieces were silicone. I bought silicone ones for cupcakes, so I had to experiment with tartlets. I came to the conclusion that silicone molds are also good, but it’s still better to buy 18 identical metal molds. It’s up to you to decide what conclusion you draw.

Cooking time: mold for 5 minutes, cool for 30 minutes, bake for 15 minutes.
Quantity – 18 pieces.

Ingredients:

• Oil- 100 gr.,
• Yolk – 1 pc.,
• Sour cream or water - 2 tbsp. spoons,
• Salt - a pinch
• Sugar – 1 teaspoon,
• Flour– 200 gr.

Cooking method:

1. Place softened butter in a bowl and cut it with a knife. Put in the yolk.
2. Add salt and sugar.

   Add these flavor enhancers as you wish. You can have more sugar or more salt. I like the slightly sweet taste, closer to neutral.

3. Now add sour cream or cold water.
   

   This addition is to prevent the tartlets from falling apart, because the shortbread dough itself is very delicate, and we need the “plates” to keep their shape.

4. Now add a little flour at a time and knead the dough. It will be soft to the touch.
   
5. Wrap it in plastic and put it in the refrigerator for 30 minutes.
6. 
   Then we pinch off a piece of dough the size of a walnut and roll it into a bun.
   
7. Then we roll out the cake with a rolling pin.
   
8. Now we transfer this cake into a mold and distribute it with our fingers along the sides and bottom, repeating its outline.
   

   Since the sizes of the molds are different for everyone, the amount of dough must be adjusted experimentally. The main thing is that the dough in the mold is thinly distributed.

   I had three types of molds, so I had to adjust, but everything turned out great.

9. Using a fork, we make punctures in the bottom of future tartlets so that they do not swell during baking.
   
10. Place the prepared molds on a baking sheet. Place the baking tray in oven for 15-20 minutes, and bake the tartlets until cooked, that is, until golden brown. Oven temperature 180 degrees C.
    
11. We take out the baking sheet, let the tartlets cool, and “pour” our “bowls” out of the molds (so, if necessary, bake the next portion).
    
12. Hope, tartlet dough You will be surprised by its ease of preparation and at the same time amazing taste. Tip These tartlets can be baked in advance, as they can be stored without filling for a week or even more, and just prepare the fillings before guests arrive.

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

Recipe 0:

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

Recipe 1: Filling for tartlets with curd cheese and herbs

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

Recipe 2: Tartlets with egg filling

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

2.2. Another recipe for tartlets with egg filling

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

Recipe 3: Tartlets with caviar

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

Recipe 4: Shrimp Tartlets

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

Recipe 5: Tartlets stuffed with smoked fish

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

Recipe 6: Pineapple tartlet filling

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

Recipe 7: Blue Cheese Tartlets

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

7.2. Another filling option with blue cheese:

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

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

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

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

7.3. And also filling for blue cheese tartlets.

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

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

7.4. And another filling with blue cheese and hard cheese

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

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

Recipe 8: Tartlets with avocado cream

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

Recipe 9: Tartlets with lightly salted salmon

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

Recipe 10: Tartlets with ham and pear

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

Recipe 11: Chicken Tartlets

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

11.2. More chicken tartlets:

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

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

Recipe 12: Filling for cod liver tartlets

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

Recipe 13: Tartlets with julienne

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

Recipe 14: Fly agaric tartlets

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

Recipe 15: Pizza Tartlets

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

Recipe 16: Tartlets with radish or cucumber (vitamin)

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

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

Recipe 17: Tartlets with tuna filling

17.1.

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

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

17.2. More tuna tartlets:

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

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

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

Recipe 18: Crab filling for tartlets

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

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

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

Recipe 19: Filling for tartlets with cheese and tomatoes

19.1.

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

19.2. More tomato filling for tartlets

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

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

Recipe 20: Tartlets stuffed with cheese and pickled mushrooms

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

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

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

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

Recipes:

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

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

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

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

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

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

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

The walls of the baskets need to be made thin and equal in thickness to make the dish look appetizing.

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

Or you can cut out squares, then the tartlets will have a very original shape with corners of different heights.

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

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

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

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

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

There are several subtleties and rules when making tartlets:

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

Classic tartlets with red caviar and butter for the holiday table

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

To create the first option we need:

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

Cooking recipe:

A no-frills option.

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

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

We place a layer of caviar on top, it is important not to overdo it - there should be enough caviar. Although it is considered chic to eat red caviar in tablespoons, in reality it is not very tasty! Decorate with a green sprig and you're done.

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

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

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

A wonderful hearty appetizer that will make a lasting impression on guests at the festive table!.. It is perfect for a family dinner in a small circle.

Products:

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

Let's start cooking:

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

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

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

Preparation:

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

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

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

Preparation:

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

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

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

Preparation:

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

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

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

Preparation:

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

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

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

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

Preparation:

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

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

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

Bon appetit!

The recipe is simple, but tasty and satisfying!

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

Preparation:

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

Bon appetit!

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

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

Products:

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

Cooking process:

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

Bon appetit!

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

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

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

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

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

Portioned snacks are relevant for home feasts and outdoor buffets - they look impressive and are very convenient for guests.

The ideal filling for tartlets should be tender, but not very juicy, so that the dough of the basket retains its shape and taste. For stuffing you can use salads, pates, pastes, some cold and hot appetizers. When served this way, even the simplest recipe turns into a luxurious restaurant dish worthy of a dinner party, New Year's table and romantic evening.

What to consider when choosing a filling recipe

First of all, keep in mind that tartlets come in different sizes. The smallest ones are focused on serving caviar and gourmet cheeses. The larger ones are intended for cold appetizers, pates and salads. In the largest ones, it is customary to bake and serve hot snacks, for example, julienne.

Also note that different types of dough are used for the baskets. Shortbread, fresh, waffle, cheese and puff pastry. Puff pastry is more tender, but it quickly gets soaked and loses its shape, so it is recommended for dry fillings.

Tartlets, especially those made from waffle and thin puff pastry, should be eaten immediately. The filling can still be prepared in advance, but it should be placed in baskets immediately before serving. Lettuce leaves can be used as a preventive “spacer” if they taste compatible with other products and fit into the recipe.

The Best Salads for Snack Tarts

The most popular fillings for tartlets are salads. But here it is worth highlighting several groups - according to cost, speed of preparation, quantity of products, appearance.

Delicious recipes for the holiday table

Festive salads in tartlets are not only beautiful and convenient, but also economical - the food consumption is small, but the table looks rich and plentiful.

From red fish. Cut 200 g of red salted fish into long slices, chop four boiled eggs with bright yolks and 100 g of canned pineapple. Mix with high-quality mayonnaise, add 30 g of red caviar and stir gently again. Place into portioned baskets. Sprinkle with good grated cheese and garnish with red caviar. You can use olives and black olives for variety.

Beef. Boil the meat, preferably beef, and separate it into fibers. Roast the walnuts and chop them. Crush the garlic clove. Season with good mayonnaise.

Cold cuts. Boil a small beef or veal tongue (need 300 g), 300 g beef pulp, 250 g chicken fillet. Cool everything and cut into nice strips. Also cut 200 g of Tambov ham, one pickled and fresh cucumber, two medium-sized firm pears. Squeeze the juice of half a lemon and mix it with finely grated zest and chopped leaves of a bunch of fresh tarragon. Add mayonnaise for a delicious sauce. Season the cold cuts, leave for two hours and serve in portioned tartlets.

Chicken with tongue. Boil 500 g of chicken fillet and beef tongue, chop finely. Grate 150 g of good cheese, mix everything, season with mayonnaise. Garnish with olives and grapes.

Shrimp with cheese. Boil the shrimp and peel them. Grind half the shrimp in a blender along with pieces of cheese (take the products in equal proportions) and garlic to taste, dilute with mayonnaise. Place the filling into tartlets, garnish with whole shrimp and herbs.

Shrimp with Dor Blue. Melt 250 g of blue cheese pieces in a frying pan, stirring constantly so as not to burn. Add 20 ml lemon juice, chopped garlic clove and 500 g peeled boiled shrimp. Simmer and pour in some dry white wine. Warm up, let cool and fill snack baskets.

If you want to surprise your guests, make salad tartlets instead of dough tartlets.

Budget salads for buffet baskets

It is not always possible to have the means for delicacies, but every housewife wants to set the festive table effectively and elegantly. Use affordable fillings for tartlets from inexpensive products - in any case, the end result will be an elegant snack.

• Take 100 g of green peas, tomatoes and canned sardines (in oil or in natural filling), one egg, 80 g of mayonnaise and 20 g of mustard. Mix the fish with chopped egg, peas, add mayonnaise, mustard and spices. Garnish with tomato slices or something else if you don't have fresh vegetables.
• Grind the dill in a blender or with a knife, add it to soft curd cheese or cottage cheese, grind, salt, use your favorite spices and wig for color. This filling is suitable for small caviar tartlets, including puff pastries. It can be squeezed out through the large nozzle of a pastry syringe.

• Mash a jar of cod liver (drain the oil in advance), grate two hard-boiled eggs and finely chop two small pickled cucumbers. Combine everything, add green or onions, previously pickled in vinegar, diluted in equal proportions with water. Mix everything and season with mayonnaise.
• Grate 100 g of hard cheese (even inexpensive processed cheese will do, but not soft), two boiled eggs, small raw carrots. Mix everything into a single mass with mayonnaise and add a couple of cloves of crushed garlic. Decorate with grated yolk.

• Divide into fibers or chop cold smoked pink salmon or mackerel into cubes, finely chop fresh cucumber. Prepare a sauce from sour cream and mayonnaise (a tablespoon each) and a teaspoon of mustard. Season the mixture and spread the filling among the tartlets.
• Boil 300 g of chicken liver, cool and grate on a coarse grater. Fry 300 g of champignons, 150 g of onion and 150 g of grated carrots. From the cooled ingredients, prepare a hearty filling for liver tartlets, adding mayonnaise and ground pepper. Decorate the baskets with herbs and green peas. You can sprinkle with grated cheese or yolk.

Don’t be afraid to experiment, you can use almost any salad, including the signature Olivier salad, the popular herring under a fur coat and a quick salad of crab sticks, eggs and corn.

Cold snacks in baskets as an alternative to sandwiches

Simple and tasty fillings for tartlets can be found in holiday sandwich recipes. This option will surprise guests and decorate even a table with a minimal assortment of dishes.

• Place a piece of butter on the bottom of a small tartlet, a beautifully wrapped slice of salmon on top, decorate the joint with soft cheese squeezed out of a syringe and herbs.
• Fill the basket with soft mascarpone cheese and make a cap of red caviar, garnish with a sprig of curly parsley. If you don’t have mascopone, grate hard cheese and mix with sour cream (two tablespoons of thick, fatty sour cream per 100 g of cheese).
• Grate the boiled beets, add garlic and a little mayonnaise. Fill 2/3 of the basket with the bright mixture, place rolls of thin strips of lightly salted herring on top, garnish with olives and herbs.
• Grate the processed cheese, mix it with grated garlic and mayonnaise. Fill half the tartlet with the mixture, then fill it with grated egg and mayonnaise, and top it with a beautiful sprat. Decorate with greens.

Pates and pastes in original presentation

Pates are an ideal and simple filling for tartlets; you can take almost any recipe - pastes made from liver, fish, meat, chicken, and vegetables are suitable.

From chicken liver. Fry (or boil if you don’t eat fried) 500 g of chicken liver, two onions and two grated carrots. Grind everything in a meat grinder or blender. Add 50 g of softened butter to the mixture, and if you boiled the liver, 100 g of butter. Stir the pate well, add basil, black and red pepper. Divide into portions.

Meat with liver. Boil 300 g of pork pulp and 300 g of pork liver. Boil 100 g of rice in salted water. Fry the onion in butter with added vegetable oil. Grind meat with vegetables and rice in a blender. Add spices and use as a filling for snack tartlets.

Chicken with mushrooms. Boil chicken breast, fry 200 g of champignons with onions, grate 100 g of hard cheese. Grind the chicken and mushrooms in a blender, add mayonnaise and grated cheese. Divide the rich filling among the tartlets and sprinkle the tops with chopped, pre-roasted walnuts. Place a quarter of a nut on top.

Portioned hot snacks in tartlets

The most popular hot filling for ready-made tartlets is julienne. It can be purely mushroom, with the addition of chicken, meat, fish or mussels. We have already talked about this, you can use any of those recipes as a basis.

Julien. Cut one chicken breast into strips and fry, add two chopped onions and 500 g of champignons - fry everything well so that the water evaporates. Pour in 200 g of sour cream and simmer the mixture for 10 minutes over low heat. Let the filling cool. Before serving, preheat the oven, arrange among tartlets (you need 12 for this serving), sprinkle with cheese and bake until the crust is golden brown. Serve immediately, garnished with herbs.

Hot potato and bacon filling– nourishing and original. Fry thin slices of three potatoes and one onion. Cut 200 g of bacon into strips and place them crosswise in each basket. Place the potato and onion filling, add spices, top with a slice of onion and a piece of cheese and cover with strips of bacon, again folding it crosswise. Place in a preheated oven for 10 minutes.

Omelette hot filling for tartlets– a simple breakfast idea with a romantic twist. Grate the cheese and fill a third of the basket with it. Beat an egg with milk (for one egg - 25 ml of milk), as for an omelette, add chopped (dried) green onions, ground pepper, and other spices or mushroom broth. Carefully pour into the dough molds and place in a hot oven. Bake until browned.

Looks very original miniature pizzas– layer at least three types of sausage or meat slices on the bottom of the basket, cover with a slice of small tomato, top with grated cheese and place in the oven for baking. When serving, garnish with olives.

Tomato. Place pieces of thick tomato and basil leaves in a basket, pepper and sprinkle generously with grated melted cheese. Bake until golden brown before serving.

We hope these simple recipes for delicious tartlet fillings will help set the table and push you to new culinary exploits. Try, experiment and live with taste!