When you have a holiday, you need to put something quick, tasty and unusual on the table. Ready tartlets with a variety of fillings - just what you need! After all, the filling can be absolutely anything! Here I have collected for you the best filling recipes for store tartlets.
Fill the tartlets with any salad, decorate with herbs, olives or something suitable on top.
Recipe 1: Stuffing for tartlets with curd cheese and herbs
Per 100 g curd cheese(Feta, Almette) - 1 clove of garlic (through a garlic press), half a glass of chopped dill. Knead until smooth, put in tartlets, decorate with slices bell pepper(preferably different colors)
Recipe 2: Tartlets with egg filling
2.1.
If there are yolks left (you used boats of boiled eggs in a different way), knead 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-pepper - to taste. mixed, put into baskets.
2.2. Another recipe for tartlets with egg filling
Put grated cheese on the bottom of the tartlets.
Beat: eggs, milk, salt, ground black pepper, chopped green onion. The ratio of eggs and milk is like an omelet. Pour the cheese in tartlets with the whipped mixture and put in the oven to bake for 20-25 minutes until the filling starts to brown. 
Recipe 3: Tartlets with caviar
In each tartlet we put a teaspoon of cottage cheese, on top a teaspoon of caviar, a sprig of dill. 
Recipe 4: Shrimp Tartlets
Finely chop 4 boiled eggs, grind Mozzarella cheese (100-150 gr), crush 1 goiter of garlic, season it all with 1-2 tablespoons of mayonnaise. Lightly salt. On the "pillow" of the egg-cheese mass lay out boiled shrimps (3 pieces in one tartlet). can be decorated with a few red eggs.
Recipe 5: Tartlets stuffed with smoked fish
Disassemble the mackerel or hot-smoked 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 natural yogurt or low-fat sour cream)
Recipe 6: Stuffing for pineapple tartlets
1. Pineapple in jars
2. Mayonnaise
3. Cheese
4. Garlic
Trete cheese on a coarse grater. Finely chop the pineapple and garlic. 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, put a teaspoon of fruit confiture (can be orange, tangerine, pear), on top of a piece of blue cheese (Dor Blue). Decorate with a leaf of arugula. 
7.2. Another version of the blue cheese filling:
- Large apple (peeled and finely chopped) - 1 pc.
- Onion (peeled and finely chopped) - 1 pc.
- Butter (softened) - 2 tsp.
- Blue cheese (crumbled) - 120 g (1 cup)
- Walnut (roasted and peeled) - 4 tbsp. l.
- Salt - ½ tsp
1. Turn on the oven to preheat to 180 degrees. Heat up in a small skillet butter, put onions and apples in a pan and sauté over low heat until soft. Remove pan from heat, add blue cheese, 3 tablespoons walnuts and salt, mix well.
2. Put 1 tablespoon of the filling into each tartlet and place the tartlets on a baking sheet. Put 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 ready-made tartlets with cheese at room temperature until completely cooled.
7.3. And another topping 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
- Crumble the blue cheese. Wash the pear, peel and cut into cubes.
- In a bowl, mix the cheese, pear and cream (you can also add cream cheese if desired). Season with ground black pepper. Spoon filling into prepared tartlets.
- Bake at 175 degrees for 15 minutes. Serve warm.
7.4. And another topping with blue cheese and hard cheese
- Hard cheese 100 gr
- Egg 3 pcs
- Cheese with blue mold 120 gr
- Butter 2 tbsp
- Salt to taste
- Cream 2 tbsp
- Grate both types of cheese on a fine grater and mash until smooth.
- Add eggs, cream, butter, salt and spices and beat until fluffy.
- Add 1 tsp to each tartlet. cheese cream.
- Preheat the oven to 180 degrees, bake the tartlets for 10-12 minutes.
- Cool the tarts for 5 minutes before removing them from the molds. 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, put in tartlets. 
Recipe 9: Tartlets with slightly salted salmon
At the bottom of the tartlets we lay out a mixture of curd cheese with herbs (for 100 g of cheese - 2 tablespoons of dill). Top with a piece of salmon and a thin slice of lemon. 
Recipe 10: Ham and Pear Tartlets
We put a leaf of lettuce in a tartlet, on top of a thin slice of pear, a cube of feta. Mix a tablespoon of olive oil and a coffee spoon balsamic vinegar. Add a few drops of the mixture to each tartlet. Now a roll of ham (take thinly sliced Parma), decorate with herbs.
Recipe 11: Chicken Tartlets
11.1.
We cut the boiled chicken fillet into small cubes (300 g), finely cut the Iceberg lettuce, two fresh cucumbers without peel and 1 bell pepper. Season with 2 tablespoons of mayonnaise.
11.2. More chicken tarts:
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 meat into thin strips and fry a little in a preheated pan in vegetable oil. Add the finely chopped onion to the chicken and fry until the onion is golden brown. Then add the chopped mushrooms and fry until the water evaporates. Salt, pepper to taste. Add sour cream and simmer chicken with mushrooms in sour cream for 10 minutes. Cool down the stuffing. 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: Stuffing for cod liver tartlets
Knead the cod liver with a fork, add chopped 2 eggs (boiled), 2 small pickled cucumbers, 1 onion (cut and pour over with boiling water). Mix everything with 2 tablespoons of mayonnaise. 
Recipe 13: Julienne Tartlets
I make julienne in tartlets. Rather, I make julienne in the usual way, then lay out on tartlets, sprinkle with cheese and in the oven for 5 minutes. It turns out very tasty.
Recipe 14: Fly Agaric Tartlets
mix grated cheese, chopped eggs with mayonnaise and one clove of garlic. put in a tartlet. top with half a cherry tomato, which is decorated with mayonnaise dots to make a fly agaric hat))) 
Recipe 15: Pizza Tartlets
We get ready-made tartlets. Lubricate each with mayonnaise. We lay thinly sliced sausage - through one, each variety. Top with finely grated cheese. We put a circle of cherry tomato on the cheese and send it to 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 eggs, peel and cut into cubes. Chop the green onion, peel the radish and grate it on a coarse grater. If you use instead of radish fresh cucumber then cut it into cubes. Mix eggs, onion and radish, season with mayonnaise and salt to taste. Put the resulting salad in tartlets, decorate with slices of radish, cucumber and currant or viburnum berries. Bon Appetit! 
Recipe 17: Tuna Stuffed Tartlets
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 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, salt to taste.
Grease the inside of each tart tomato paste, lay out the resulting filling. Bake in the oven at 180 degrees for 12 minutes. Decorate the finished tartlets with parsley sprigs and serve hot. 
17.2. More tuna tarts:
A very refined filling for tartlets is tuna and mushrooms. To prepare such a 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 mushrooms, 100 ml of cream, parsley, starch and a few slices of lemon.
We take a jar canned tuna and throw it in a colander. In the oil, which is glass, fry the onion until golden brown, then add the chopped mushrooms and cream, bring to a boil and dilute the starch in the resulting mixture, stir constantly until thick.
Put the pieces of fish into the prepared sauce and keep on fire for a few more minutes. Ready stuffing Pour into preheated tartlets. You can decorate this dish with parsley and lemon slices. 
Recipe 18: Crab Stuffing for Tarts
For such a filling, you need to take 250 g crab meat, 3 tablespoons of sour cream, eggs, onions, a spoonful of butter, spicy sauce, salt and pepper.
Chop the onion and fry in oil, send the crab meat to the pan and fry with the onion for several minutes. While the meat and onions are languishing on the fire, let's prepare the sour cream sauce, for this, in a separate bowl, mix the eggs with sour cream, season with pepper, salt and hot sauce.
Received sour cream sauce Pour into skillet and simmer until thickened. In pre-prepared tartlets lay out the filling of crab meat. 
Recipe 19: Stuffing for tartlets with cheese and tomatoes
cherry tomatoes, cut into halves, are placed in tartlets;
rubs processed cheese(or dairy)
put in the oven for 3-5 minutes
topped with beaten egg
and put in the oven for another 3-5 minutes
garnished with fresh herbs 
19.2. Another stuffing with tomatoes for tartlets
tomatoes - 300 g
hard cheese - 200 g
Parmesan cheese - 25 g
eggs - 2 pcs
olive oil- 2 tablespoons
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 put on a baking sheet. Then brush each with a mixture of olive oil and crushed garlic. You can simply put grated garlic on each half and drip olive oil. We bake the tomatoes in the oven at a temperature of 180-200 degrees for 20-30 minutes.
Grated cheese should be beaten with an egg.
We spread the whipped cheese in the tartlets and, making indentations, put the baked halves of the tomatoes. Sprinkle grated Parmesan on top.
Bake in the oven at the same temperature for another 20 minutes.
Recipe 20: Tartlets stuffed with cheese and salted mushrooms
- 100 gr. cheese;
- a clove of garlic;
- head of onion;
- 100 gr. salted mushrooms;
— boiled carrots;
- Mayonnaise or sour cream, dill.
Finely chop the mushrooms, and the carrots and onions in the form of circles. Mix cheese (grated) and garlic with sour cream or mayonnaise (depending on what you choose). Mix the mixture thoroughly, add pepper and lay out in pre-prepared tartlets. Decorate with dill.
Portioned snacks are relevant for home feasts and outdoor buffet tables - they look spectacular and are very convenient for guests.
The ideal filling for tartlets should be tender, but not very juicy, so that the dough of the basket retains its shape and taste. For stuffing, you can use salads, pates, pastas, some cold and hot appetizers. Even the simplest recipe with such a serving turns into a luxurious restaurant dish worthy of a dinner party, New Year's table and romantic evening.
What to consider when choosing a filling recipe
First of all, keep in mind that tartlets come in different sizes. The smallest are focused on serving caviar and gourmet cheeses. Those that are larger are intended for cold appetizers, pates and salads. In the largest, it is customary to bake and serve hot snacks, such as julienne.
Also note that for baskets they use different types test. Shortbread, fresh, waffle, cheese and puff. Puff is more tender, but it quickly soaks and loses its shape, so it is recommended for dry fillings.
Tartlets, especially those made from waffle and thin puff pastry, should be eaten immediately. The filling can still be prepared in advance, but it should be laid out in baskets immediately before serving. Lettuce leaves can be used as a prophylactic "pad", if they are combined to taste with other products and fit into the recipe.
The best salads for snack tartlets
The most popular toppings for tartlets are salads. But here it is worth highlighting several groups - by cost, cooking speed, quantity of products, appearance.
Delicious recipes for the festive table
Festive salads in tartlets are not only beautiful and convenient, but also economical - food consumption is small, but the table looks rich and plentiful.
From red fish. Cut 200 g of salted red fish into long slices, chop four boiled eggs with bright yolks and 100 g of canned pineapples. Mix with high-quality mayonnaise, add 30 g of red caviar and stir again gently. Divide into serving baskets. Sprinkle with good grated cheese and garnish with red caviar. You can use olives and black olives for a change.
Beef. Boil the meat, preferably beef, divide it into fibers. Roast the walnuts and chop them. Crush the garlic clove. Season with good mayonnaise.
Meat platter. Boil a small beef or veal tongue (need 300 g), 300 g beef pulp, 250 g chicken fillet. Cool everything and cut into strips nicely. Also cut 200 g of Tambov ham, one pickled and fresh cucumber each, two medium-sized hard pears. Squeeze the juice of half a lemon and mix it with finely grated zest and chopped leaves of a bunch of fresh tarragon. Add mayonnaise to get 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 good cheese, mix everything, season with mayonnaise. Garnish with olives and grapes.
Shrimp with cheese. Boil the shrimp and peel them. Grind half of the shrimp in a blender along with pieces of cheese (take products in equal proportions) and garlic to taste, dilute with mayonnaise. Put the filling in tartlets, garnish with a whole shrimp and herbs.
Shrimps with Dor Blue. Melt 250 g pieces of blue cheese in a pan, stirring constantly so as not to burn. Add 20 ml of lemon juice, minced garlic clove and 500 g of peeled boiled shrimp. Simmer and pour in some dry white wine. Reheat, let cool and fill snack baskets.
If you want to surprise your guests, make salad dough instead of tartlets.
Budget salads for buffet baskets
There are not always funds for delicacies, but every housewife wants to cover festive table effective and elegant. Use affordable fillings for tartlets from inexpensive products - in any case, you will end up with an elegant appetizer.
- Take 100 g of green peas, tomatoes and canned sardines (in oil or in natural filling), one egg, 80 g of mayonnaise and 20 g of mustard. Mix fish with chopped egg, peas, add mayonnaise, mustard and spices. Garnish with tomato slices or something else if fresh vegetables are not available.
- Grind dill greens in a blender or with a knife, add it to soft curd cheese or cottage cheese, grind, salt, use your favorite spices and a wig for color. This filling is suitable for small caviar tartlets, including puff ones. It can be squeezed out through a large nozzle of a confectionery syringe.
- Mash a jar of cod liver (drain the oil beforehand), grate two hard-boiled eggs and finely chop two small pickled cucumbers. Combine everything, add green or onion, previously marinated in vinegar, diluted in equal proportions with water. Mix everything and season with mayonnaise.
- Grate 100 g of hard cheese (even inexpensive processed cheese will do, but not soft), two boiled eggs, a small raw 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 a fresh cucumber. Prepare a sauce of sour cream and mayonnaise (one tablespoon each) and a teaspoon of mustard. Fill the mass and spread the filling among the tartlets.
- Boil 300 g chicken liver, cool and grate on a coarse grater. Fry 300 g of mushrooms, 150 g of onion and 150 g of grated carrots. From the cooled products, prepare a hearty filling for liver tartlets by adding mayonnaise and ground pepper. Decorate the baskets with greens and green peas. You can sprinkle with grated cheese or yolk.
Do not be afraid to experiment, you can use almost any salad, including the crown salad, the popular herring under a fur coat and a quick salad of crab sticks, eggs and corn.
Cold snacks in baskets as an alternative to sandwiches
Simple and delicious fillings for tartlets can be found in recipes holiday sandwiches. This option will surprise guests and decorate even a table with a minimum assortment of dishes.
- Put a piece of butter on the bottom of a small tartlet, on top - a beautifully wrapped salmon slice, decorate the junction with soft cheese squeezed out of a syringe and herbs.
- Fill the basket with soft mascarpone cheese and make a hat of red caviar, garnish with curly parsley. If there is no mascopone, grate hard cheese and mix with sour cream (for 100 g of cheese, two tablespoons of thick fat sour cream).
- Grate boiled beets, add garlic and a little mayonnaise. Fill 2/3 of the basket with a bright mass, put rolls from a thin strip of salted herring on top, garnish with olives and herbs.
- Grate melted cheese, mix it with grated garlic and mayonnaise. Fill half of the tartlet with mass, then grated egg with mayonnaise, and on top - a beautiful sprat. Decorate with greenery.
Pates and pastas in the original serving
Patés are perfect and simple stuffing for tartlets, almost any recipe can be taken - pate masses from liver, fish, meat, chicken, vegetables are suitable.
From chicken liver. Fry (or boil if you do not eat fried) 500 g of chicken liver, two onions and two grated carrots. Grind everything in a meat grinder or in a blender. Add 50 g of softened butter to the mass, and if the liver was boiled - 100 g of butter. Stir the pate well, add the basil, black and red pepper. Divide into portions.
Meat with liver. Boil 300 g of pork pulp and 300 g pork liver. Boil 100 g of rice in salted water. Fry the onion in vegetable oil. Grind meat with vegetables and rice in a blender. Add spices, use as a filler for snack tartlets.
Chicken with mushrooms. Weld chicken breast, fry 200 g of mushrooms with onions, grate 100 g of hard cheese. Grind chicken and mushrooms in a blender, add mayonnaise and grated cheese. Spread the hearty filling over the tartlets, sprinkle the top with chopped, pre-roasted walnuts. Place a walnut quarter on top.
Portioned hot appetizers in tartlets
The most popular hot filling for ready-made tartlets is julienne. It can be purely mushroom, with the addition of chicken, meat, fish or mussels. About that, we have already talked about, you can take any of those recipes as a basis.
Julien. Cut one chicken breast into strips and fry, add two chopped onions and 500 g of mushrooms - fry everything well so that the water evaporates. Pour in 200 g of sour cream and simmer the mass for 10 minutes over low heat. Let the stuffing cool down. Before serving, preheat the oven, arrange on tartlets (this portion needs 12 pieces), sprinkle with cheese and bake until golden brown. Serve immediately, garnished with greens.
Hot potato and bacon filling- hearty and original. Fry thin slices of three potatoes and one onion. Cut 200 g bacon into strips and place them crosswise in each basket. Spread the potato and onion filling, add the spices, top with a slice of onion and a slice of cheese, and top with the bacon strips, wrapping it again in a criss-cross pattern. Place in preheated oven for 10 minutes.
Omelette hot filling for tartlets- idea simple breakfast with a romantic twist. Grate the cheese and fill a third of the basket with it. Beat an egg with milk (for one egg - 25 ml of milk), as for an omelette, add chopped (dried) green onions, ground pepper, other spices or mushroom broth. Carefully pour into the dough molds and place in hot oven. Bake until browned.
Look very original miniature pizzas- at the bottom of the basket, lay layers of at least three types of sausage or meat slices, cover with a circle of a small tomato, top with grated cheese and send for baking in the oven. Garnish with an olive when serving.
Tomato. Put slices of dense tomato and basil leaves in a basket, pepper and sprinkle generously with grated melted cheese. Bake for golden brown before serving.
Hopefully these simple recipes delicious toppings for tartlets will help set the table and push you to new culinary exploits. Try, experiment and live with taste!
For a very long time, I had a recipe for dough for sweet tartlets. After all, there are many ways to prepare shortcrust pastry, and each has its pros and cons.
As a result of painful reflections, I decided to select the 3 most best recipe sand tartlets for sweet toppings. And you yourself choose what you like.
I have already given before, which is suitable for both sweet and savory fillings. But there the stuffing was still filled raw tartlets, and then baked together with the filling. Today I want to tell how to cook and bake sweet tartlets, which can then be stuffed with any cream, whipped cream, fruit, jam, chocolate, etc.
No. 1. THE MOST SIMPLE. THE FASTEST. MOST ECONOMICAL. AND THE MOST UNIVERSAL DOUGH FOR SAND TARTLETS.
But with all this, palatability will give odds to many recipes for tartlets. Personally, I use this recipe very often also because, without having a pronounced taste and aroma, it does not interrupt the taste of the filling, but only modestly emphasizes it.
Ingredients:
- flour - 225 gr.
- butter, cold - 100 gr.
- salt - 1 pinch
- water, cold - 2-3 tbsp.
- any legumes for "blind baking"
Cooking:
1. Sift the flour onto the work surface. Put cold butter cut into cubes on top. Roll the butter cubes in the flour and carefully rub the butter with the flour with your fingers until a mixture resembling breadcrumbs is obtained.
2. From the resulting mixture, we form a slide with a recess in the center and add a pinch of salt and 2 tablespoons to it. cold water.
3. Vigorously working with your hands, knead a homogeneous soft dough. The dough must be kneaded quickly and accurately. If the dough crumbles, add 1 more tablespoon of cold water.
4. Wrap the resulting dough with cling film and place in the refrigerator for only 30 minutes.
5. Preheat the oven to 200º. From parchment paper we cut out several round blanks corresponding to the size and number of molds for tartlets.
6. Pinch off a piece of dough depending on the size of the molds and pressing with your hands, distribute the dough along the bottom and walls of the mold. Carefully press the dough with your fingers to the surface of the mold, paying special attention to the sides, so that a thin, even layer of dough is obtained. We clean off the protruding excess dough with our hands.
7. We lay out a paper blank on each tartlet and fill it with any beans on top: peas, beans, lentils (the same beans can be used every time with this baking method).
8. Bake the tartlets in a preheated oven for 15 minutes. Then remove the tartlets, remove the parchment with the beans and continue to bake for another 5 minutes, until the dough is lightly browned.
9. Leave the tartlets for 5 minutes in the form, after which we take them out and put them on a wire rack until they cool completely.
No. 2. THE MOST DELICIOUS, IN MY OPINION, RECIPE OF SWEET TARTLETS.
For this shortcrust pastry, we need as many as 5 yolks and as much as 200 gr. powdered sugar. But the tartlets turn out to be really insanely delicious, no matter what you fill them with: even with elementary whipped cream with fruit ...
Ingredients:
- flour - 250 gr.
- powdered sugar - 200 gr.
- salt - 1 pinch (2 gr.)
- lemon zest - ½ pc.
- butter room temperature- 150 gr.
- egg yolks - 5 pcs.
Cooking:
1. Mix flour with powdered sugar and pour this mixture into a slide on a work surface sprinkled with flour.
2. In the center of the slide, make a recess and add a pinch of salt, grated zest of half a lemon and soft butter.
3. Knead the butter with your hands, mixing it with the rest of the ingredients until a consistency resembling breadcrumbs is obtained. (This procedure can also be performed using a blender).
4. Make a well again in the center of the mixture and add the egg yolks. Knead with your hands into a smooth plastic dough.
5. Wrap the resulting dough with cling film and place in the refrigerator for 1 hour, no less.
6. Preheat the oven to 180º. We pinch off a piece of dough depending on the size of your molds and distribute the dough with your hands along the bottom and walls of the molds. Carefully press the dough with your fingers to the surface of the mold, paying special attention to the sides, so that a thin, even layer of dough is obtained. The protruding excess dough is simply cleaned off with your hands.
7. We pierce the dough with a fork in several places so that the dough does not rise more than it should. We place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are browned.
8. We leave the finished tartlets for 5 minutes in the molds, after which we take them out of the molds and transfer them to the wire rack until they cool completely.
Perhaps the richest and richest taste is obtained from these tartlets.
No. 3. PROFESSIONAL TARTLETS
And another recipe for tartlets. This time from practicing professionals who use it in their daily practice. So the recipe is tested and approved. And here you can't argue.
Ingredients:
- butter, softened - 125 gr.
- sugar - 10 gr.
- salt - 1 pinch (2 gr.)
- egg - 50 gr. (≈ 1 average)
- flour - 250 gr.
- baking powder - 3 gr.
- vanillin - 1 pinch
- zest of ½ lemon or orange
Cooking:
1. In a mixer, mix soft butter with sugar and salt. We introduce the egg and beat everything together until the oil is completely combined with the egg. Pour flour with baking powder, vanilla and grated zest. Install the mixer attachment "hook" and knead all the ingredients until smooth.
2. Wrap the dough with cling film and place in the refrigerator for at least 1 hour.
3. Preheat the oven to 170º.
4. Using the same pinching method, fill the molds with dough and bake in a preheated oven for 17-20 minutes until the tartlets are browned.
5. Cool the finished tartlets for 5 minutes in molds, and then take them out and put them on a wire rack until they cool completely.
* By the way, for chocolate sweet tartlets, just subtract 25-30 gr. flour and replace it with 25-30 gr. cocoa. And this rule applies to all the above tartlet recipes. But in this case, you do not need to add lemon zest. But you can add orange zest.
Tartlets are small pastry baskets that are filled with filling. Usually they are quite simple and even taste a little bland on their own, but what is put inside is something very rich and appetizing. Tartlets can be sweet, savory or spicy. The whole range of dishes, from appetizers to desserts. It all depends on how the chef's imagination plays out. But in this article I want to talk about what kind of stuffed tartlets you can cook on a festive table, for example, on New Year or a birthday, when you really want to serve interesting and tasty snacks to your guests.
There are different fillings for tartlets. It can also be original salads made from finely chopped foods and seasoned with sauce. And maybe creams and pastes. There are recipes for tartlets with fruits and sweets. And come with vegetables or fish. sometimes it's even good famous dish suddenly goes into tartlets and takes on a new life, such as, for example.
Filled tartlets will help diversify the festive table if you have become bored with classic salads for a long time or you have planned a buffet table.
Delicious toppings for tartlets should be kept in the piggy bank of any culinary specialist, because this is a simple and quick dish to prepare for any holidays and receptions.
Tartlets with caviar - the most delicious recipes with photos
Here I will show a few simple options fillings with caviar for tartlets on a festive or New Year's table. Even in such a dish there can be options for every taste. The basis will be red, black or other caviar, and various additions to them. Perhaps you did not even imagine that with caviar alone there can be so many options for snacks in tartlets. Trust me, I never imagined this either.
Tartlets with caviar, cream cheese and cucumber
Probably one of the most popular festive snacks, especially in the New Year - these are tartlets with caviar. Many people love it, but tartlets are a great alternative to them. At the same time, there is less bread, and more caviar itself. How can you not like this. Especially caviar lovers.
Usually, in addition to caviar, some other filling is put in tartlets, which will complement or enhance the taste and at the same time combine wonderfully with caviar. Here is one of those recipes.
You will need:
- tartlets,
- caviar - 100 grams,
- soft cream cheese - 100 grams,
- cucumber - 1 piece,
- lemon - a few rings,
Cooking:
Prepare tartlets ahead of time or use store-bought ones. For the filling, cut a fresh cucumber into thin circles. Cut the lemon rings into 4 pieces to make triangles.
Put a spoon into each tartlet cream cheese, on top of a teaspoon of caviar. Stick a cucumber ring on one side, and a lemon triangle on the other. Serve and enjoy!
With caviar and red fish - a recipe for the holiday
This recipe combines two different fish delicacies at once. Fillet of red fish, for example, salmon and red caviar. It is very rich, beautiful and truly holiday dish. Snack for a good mood, because from tasty food it definitely goes up. Tartlets with caviar and salmon will not leave anyone indifferent.
You will need:
- tartlets - 8-10 pcs,
- salmon fillet - 100 grams,
- red caviar - 100 grams,
- butter - 50 grams,
- fresh dill.
Cooking:
Take the butter out of the fridge ahead of time to soften it. On the contrary, keep the fish chilled to cut it into thin narrow slices.
Take a pastry bag or bag, put butter in it and squeeze it beautifully into each tartlet. Place a spoonful of caviar next to the oil. Now make a rosette out of a thin strip of red fish, for this you just need to roll it into a tube, and then straighten the top a little. For decoration, stick a small sprig of dill and tartlets stuffed with caviar and salmon are ready.
Bon Appetit!
With shrimps and red caviar
Now let's complicate the recipe a little. Tartlets with filling will not just be made of red caviar with butter, but also with shrimp, and they will have a very tasty addition in the form of cheese and egg salad. Believe me, it's very tasty.
Both large and small tartlets are suitable here, shrimp can also be any. Depending on the size of the tartlets and shrimp, use one or two shrimp to garnish the stuffed tartlets.
You will need:
- tartlets - 8-10,
- caviar - 100 grams,
- boiled shrimp - 200 grams,
- eggs - 2 pcs,
- cheese - 100 grams,
- mayonnaise - 50 grams,
- Dill.
Cooking:
First, boil the shrimp and eggs. Cool down. Peel the shrimp from the shell, you can leave only the very tip of the tail for decoration, or you can remove it, of your choice.
Hard-boil the eggs and grate them on a fine grater into a plate. Grate hard cheese there, also finely. Then season it with mayonnaise and mix well. You should get a thick mass. Salt it to taste.
Now put a spoonful of this egg salad in each tartlet, lightly tamp the middle and put a spoonful of caviar in this hole. Now put one or two shrimp on top. Stick a sprig of greens and arrange on a beautiful flat dish. You can immediately serve on tartlets with filling a festive table.
With curd cheese and red caviar
In order to prepare such delicious tartlets stuffed with caviar and cheese, you will need to buy soft cheese in a jar with a clear inscription "cottage cheese" in the store. these are now represented in our stores by many manufacturers and all of them indicate on the packaging that it is curd. There is such a cheese already with greens, and sometimes without it. Choose according to your taste. I prefer the classic, and add fresh herbs, and it's beautiful and tasty.
You will need:
- caviar - 1 jar (140 gr),
- tartlets - 10 pcs,
- cottage cheese soft cheese - 1 jar,
- fresh greens.
Cooking:
Preparing such tartlets with caviar is as easy as shelling pears. It is necessary to take each tartlet, put a spoonful of curd cheese in it, then put a spoonful of caviar on top. Then decorate it all with sprigs of fresh herbs, preferably dill, and you can treat guests. The taste is incredible!
With melted cheese and caviar
As we have already seen, cheese fillings perfectly complement the caviar. Here we use soft melted cheese in this recipe. One recommendation from me, do not take cheese with a smoked flavor, it turns out much better with a more tender and creamy one. If it was not possible to buy soft cheese in a jar, then you can also take processed cheese with briquettes, just then they will have to be grated.
Such tartlets with caviar and cheese will be more spicy, thanks to garlic and cheese and choen, many can taste it.
- tartlets - 10 pcs,
- caviar - 1 jar,
- eggs - 3 pieces,
- melted cheese - 150 grams,
- mayonnaise - 50-70 grams,
- garlic - 1 clove,
- pitted olives - 5 pcs,
Cooking:
Hard boil the eggs and grate them on a fine grater. Then mix grated eggs with melted cheese and season them with mayonnaise. Squeeze 1 clove of garlic there, lightly salt to taste and mix well again.
First, put the cheese cream into the tartlet, and then the caviar on top. Cut the olives into circles and put one on each tartlet for beauty. Treats for the New Year's table of the highest class are ready!
With crab salad and caviar
You most likely already know that tartlets stuffed with variety of salads, it is very, very tasty. And also incredibly festive. Continuing the theme of filling with caviar, I present to you a recipe for crab salad with caviar. In this case, caviar is placed on top of the salad, so its taste remains bright, and the look is very elegant. Now let's prepare the crab stick filling.
You will need:
- tartlets - 10 pcs,
- crab sticks - 200 grams,
- eggs - 3 pcs,
- canned corn - 100 grams,
- mayonnaise,
- poppy optional.
Cooking:
To prepare the filling for tartlets, cut boiled eggs and crab sticks into small cubes. Mix eggs and crab sticks with corn. Then, season them with mayonnaise. To taste, you can add poppy seeds toasted in a pan.
Put the finished salad with a spoon into tartlets, and put a little red caviar on top. Festive tartlets caviar ready.
With cod caviar - recipe with photo
It is not always possible to use expensive red or black caviar, but you really want to make a delicious treat for guests. An excellent option, not inferior in nutritional value and even taste, can be cod or pollock caviar. But it is necessary to buy caviar without additives, clean salted caviar. She will help us prepare very tasty tartlets with filling.
You will need:
- tartlets - 10 pcs,
- cod caviar - 300 grams,
- eggs - 3 pcs,
- tomato - 1 pc,
- mayonnaise for dressing.
Cooking:
This stuffing is not hard at all. All that is needed is hard boiled eggs, then cut them into small cubes or grate them on a coarse grater. Open a can of caviar and mash it a little with a fork, it is usually very tightly pressed. Mix caviar with eggs, add finely chopped tomato there.
Season the resulting salad with mayonnaise. Do not rush to salt, first try, because the caviar is already salty.
Now put the filling in tartlets and decorate with a small slice of tomato. It will turn out very tasty, believe me.
Serve on a large platter with lettuce leaves. Bon Appetit!
Stuffed with tomato and garlic cheese
The classic combination of cheese and garlic in these stuffed tartlets is complemented by slices of cherry tomatoes. Comes out delicious and light. cold appetizer on any holiday table, whether it's a birthday, New Year or any other occasion. Simplicity combined with proven flavors makes these tartlets suitable for many.
You will need:
- tartlets,
- hard cheese - 150 grams,
- eggs - 2 pcs,
- garlic - 2 cloves,
- mayonnaise - 50 grams,
- cherry tomatoes - 200 grams.
Cooking:
For cheese filling squeeze the garlic through a press or grate it on a fine grater. Also chop the cheese and boiled eggs on a fine grater. Put everything in a bowl and mix well, seasoning with mayonnaise. It turns out cheese salad. Put it in tartlets, and cover with a circle of tomato on top. Garnish with herbs and serve Bon appetit!
Recipe for tartlets with liver pate
Let's also remember about the interesting and delicious product, which is very advantageous to serve on the festive table in tartlets, we are talking about a variety of pates. It could be liver paste, and fish, and meat, even mushroom or vegetable. The egg pate is also very good. But in this recipe I will tell you how to make tartlets with liver pate. Suitable for this recipe beef liver, and pork, you can even take chicken. The taste itself will be slightly different, but the cooking method is similar.
The most important thing you need to prepare such a filling is a blender. Only with its help it is convenient to grind the prepared liver into a thick creamy mass.
You will need:
- tartlets,
- fresh liver - 300 grams,
- butter - 50 grams,
- mayonnaise - 50 grams,
- green onions and dill,
- Garnet,
- salt and pepper to taste.
Cooking:
First of all, boil the liver until tender. Don't forget to salt the water. Before cooking, be sure to remove all veins and films so that this does not spoil the consistency of the pate.
In a blender bowl, put the liver, cut into smaller pieces and butter. Salt and pepper to taste and grind until the pâté is creamy. If it turns out too thick, then dilute with mayonnaise, but do not put too much of it so that it does not clog the taste.
Put the finished pate in a pastry bag with a nozzle and squeeze it into tartlets beautiful rose. If there is no bag, then you can use a food bag with a cut corner. Garnish the poached rose with pomegranate berries, pepper slices or herbs and serve. These tartlets stuffed with liver are very tasty and satisfying.
Recipe for tartlets with crab sticks and cheese
Light, tasty and airy tartlets with crab sticks can compete with the classic crab salad. Especially when the salad has long become boring, and the soul asks for a new one, but appetizing.
For tartlets stuffed with crab sticks, it is typical that it is a kind of salad, which is cut very finely so that it is convenient to eat it.
It's not hard at all to prepare these.
You will need:
- tartlets,
- crab sticks - 4 pcs,
- egg - 2 pcs,
- Dutch cheese - 100 grams,
- mayonnaise,
- salt and pepper to taste.
Cooking:
Secret delicate fillings for tartlets lies in the way they are prepared. There is not much space in small dough baskets to accommodate all the stuffing products, but everything should fit as harmoniously as possible. Therefore, it comes out very conveniently if everything is very finely chopped or grated. In some cases, it is even allowed to grind in a blender.
For the filling of crab sticks, eggs and cheese, it is enough to use a grater. boiled eggs, cheese and sticks grate the same size. Then season it all with mayonnaise and add salt and pepper if necessary. Put the resulting salad into tartlets in a beautiful slide and decorate as you wish.
It's very simple, but the taste is amazing!
Stuffed with squid - recipe with photo
Tartlets with filling can be both classic and very unusual. I can’t say that squid is a very unusual product, most likely it depends on how often you use it in your diet. weekdays. For me, this is a kind of delicacy that I prefer to cook on holidays. like this simple salad with squid can become a memorable filling for tartlets. I highly recommend this recipe and check it out.
You will need:
- tartlets,
- freshly frozen squid - 1-2 pieces,
- eggs - 2 pcs,
- fresh cucumber - 1 piece,
- green salad - 2-3 leaves,
- green onions - 2-3 arrows,
- dill - 2 sprigs,
- mayonnaise - 100 grams,
- sour cream - 100 grams,
- salt and pepper.
Cooking:
Defrost the squids and boil them in boiling salted water for 5 minutes, no more. Then rinse them and chill. Cut into thin slices.
Cut the hard-boiled eggs into thin strips, do the same with the cucumber. It is best to cut off the skin of the cucumber, so the salad will be more tender.
Tear the green salad very finely into pieces, chop the greens.
Mix sour cream and mayonnaise in a one to one ratio, it will be lighter and gentle sauce to our squid salad. Fill them with the resulting ingredients and mix everything well. Salt to taste and can be laid out in baskets. Don't forget to decorate with greens. Serve immediately and have time to try before the guests sweep everything off the table.
Filled with cod liver, eggs, cheese and pickled cucumbers
Salads in tartlets are extremely popular. Moreover, salads can be almost anything. Tartlets stuffed with classic salads hasn't been new for a long time. Let's try the recipe for tartlets stuffed with cod liver. A fairly simple salad, but the taste is excellent.
For cooking you will need:
- tartlets,
- cod liver - 200 grams,
- cheese - 50 grams,
- eggs - 4 pieces,
- pickled cucumbers - 2 pcs,
- mayonnaise - 50 grams,
- sour cream - 50 grams,
- salt and pepper to taste.
Cooking:
Hard-boil the eggs in advance, cool them in ice water and peel them. Cut eggs and cucumbers into small cubes. Cheese grate on a coarse grater. Take the cod liver out of the jar and mash with a fork. Now mix all the products and season with a sauce made from sour cream and mayonnaise. Salt if needed, but the pickled cucumbers will likely provide enough salt.
Lay the finished salad with a slide in each tartlet. For decoration, you can use an olive ring and a pea. Don't forget the lettuce leaves when serving!
Tartlets with vegetable salad
Filled tarts don't have to be filled with hearty, heavy, fatty ingredients like mayonnaise salads, they can also be light and appetizing. This is exactly what can be said about the filling with a salad of fresh vegetables. This opens up a huge field for imagination, but if it’s still difficult to come up with, start simple. From your favorite vegetables.
You will need:
- tartlets,
- cucumber - 2 pcs,
- tomato - 2 pcs,
- onion - 1 pc,
- green salad - 4-5 leaves,
- olive oil - a tablespoon,
- lemon juice- 0.5 tablespoon,
- salt and pepper to taste.
Cooking:
Cut fresh, well-washed vegetables into very small cubes. You can cut off the skin from cucumbers if it is bitter. Tear lettuce by hand into small pieces. Onion cut into thin strips. Mix vegetables.
For dressing, mix oil and lemon juice in a bowl. Dress the salad and season with a little salt to taste. Serve and enjoy the freshness of summer!
Hot tartlets with brisket and cheese baked in the oven
Another amazing idea for making stuffed tartlets is to cook them not only as a cold appetizer, but also as a hot one. How about taking juicy flavored brisket, tomatoes and cheese and putting it all into tartlets. And then bake all this beauty in the oven until the cheese is melted and browned with a delicious crust. Just thinking about this appetizer makes me salivate. And you?
We will need:
- tartlets,
- smoked brisket - 200 grams,
- cheese - 200 grams,
- tomatoes - 200 grams,
- dill and parsley,
- sour cream - 4 tablespoons.
Cooking:
The stuffing for tartlets is prepared very simply. Cut into very small cubes smoked brisket, cut the cheese in the same way. Tomatoes must be rid of the juicy core and also cut into cubes. If you use cherry tomatoes, then leave the middle, just cut them into quarters. Finely chop the greens. Now mix all the ingredients, salt a little and season with sour cream. Put the resulting salad into tartlets and spread them on a baking sheet. Now put them in the oven for 10-15 minutes at a temperature of 180 degrees, so that the cheese melts and the crust browns.
Delicious brisket tarts are ready!
Instead of brisket, you can also use boiled-smoked sausage, also very tasty! Don't be afraid to experiment!
With herring and beets - a simple and delicious recipe
Do you know? Well, of course, a stupid question. All the salt of that dish is in the combination of herring and beets, the rest of the ingredients come and go, but these two are unchanged. What happens if you take the best from this salad and cook tartlets stuffed with herring and beets. It will turn out the most delicious cold appetizer for vodka for any feast.
You will need:
- tartlets,
- herring - 300 grams,
- beets - 1 pc (medium size),
- onion - 1 pc,
- sour cream or mayonnaise for dressing,
- salt, pepper and herbs to taste.
Cooking:
The main filling for tartlets is made from boiled beets. Boil the vegetable in its uniform, cool and peel. Then grate on a fine grater. Chop the dill as finely as possible and mix with beets. Now season the beets with dill with sour cream or mayonnaise to your taste. Salt and pepper.
Cut the onion into rings and disassemble them, we will put one ring on each tartlet.
Fill the tartlets with beets almost without a slide, put an onion ring on top.
Cut the herring into thick hearty pieces and place a piece on each tartlet on top of the onion. Now it remains only to decorate, use small sprigs of greenery, red caviar, circles of olives, etc. for this. It will turn out very tasty and beautiful.
Bon appetit to you and your guests!
With chicken salad and marinated mushrooms
Another tartlets stuffed with lettuce. This time a salad of chicken fillet, marinated mushrooms with eggs and tomatoes. Already at the stage of the recipe sounds delicious, right? Moderately tender and slightly spicy. Good alternative fish salads and pates. Chicken is always the winning choice.
You will need:
- tartlets,
- chicken fillet - 300 grams,
- pickled mushrooms - 200 grams,
- tomatoes - 2 pcs,
- egg - 3 pieces,
- mayonnaise for dressing
- salt and pepper to taste.
Cooking:
Boil the chicken fillet in advance so that it has time to cool. Disassemble the meat into fibers or cut into small cubes. Peel hard-boiled eggs and grate on a coarse grater. Finely chop the tomatoes. Remove the mushrooms from the jar and cut in about the same way as the rest of the ingredients. Now mix all the products in a salad bowl and season with mayonnaise. Salt and pepper to taste.
