When you have a holiday, you need to put something quick, tasty and unusual on the table. Ready-made tartlets with a variety of fillings - what you need! After all, the filling can be absolutely anything! Here I have collected for you best recipes fillings 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 of 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 onions. 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 on a grater (100-150 gr), crush 1 clove 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 cheese tartlets 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 cheese, pear and cream (you can also add cream cheese). 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 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.
boiled chicken fillet cut into small cubes (300 g), finely cut 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 heated 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. green onion chop, peel the radish and grate 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.
Lubricate each tartlet from the inside with 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. 
Tartlets are small edible baskets for serving snacks. They are baked from different test and we offer you several options.
Homemade tartlet dough recipe
Ingredients:
- margarine - 200 g;
- flour - 300 g;
- egg - 1 pc.;
- sugar - 100 g.
Cooking
Sift the flour in advance and mix it with chopped pieces of margarine. Thoroughly knead everything into crumbs and set aside. Separately, beat the egg, gradually add salt and sugar. Then carefully pour the mixture into the flour and mix soft dough. We send it to the refrigerator for 15 minutes. After that, we pinch off pieces from it, put them in molds and distribute the dough over the entire surface, leveling with our fingers. We send the blanks to a preheated oven and bake for 10 minutes. That's all, very delicious dough tarts are ready!
How to make puff pastry tartlets?
Ingredients:
- yeast - 500 g;
- flour - 20 g;
- egg - 1 pc.
Cooking
So, we take defrosted puff pastry, lay it out on a flat surface sprinkled with flour, and roll it out with a rolling pin into a thin layer. Then we cut it into small squares and make cruciform cuts on each blank with a knife right in the center. Now carefully transfer them to a baking sheet and prick in several places with a fork. We send the tartlets to a preheated oven and bake for 20 minutes at a temperature of 170 degrees. After that, cool them and proceed to the filling to your taste.
shortcrust pastry recipe for tartlets
Ingredients:
- flour - 3 tbsp.;
- egg yolks - 2 pcs.;
- fresh milk - 100 ml;
- margarine - 200 g;
- baking powder - a pinch;
- fine salt - a pinch.
Cooking
To prepare dough for tartlets at home, take softened margarine and grind it in a bowl, gradually adding milk. Then we introduce egg yolks and mix thoroughly with a whisk. Next, pour in parts of the sifted flour, throw fine salt and baking powder. We mix the mass with our hands to an elastic and lush consistency and cool for 30 minutes, putting it in the refrigerator. Next, roll out the dough into a thin layer, cut into circles, put in cupcake molds and evenly distribute along the bottom and walls. We bake savory dough for tartlets in a preheated oven at 180 degrees until browning.
The art of preparing delicious dishes does not end with the fact that you correctly entered all the ingredients, followed all the instructions during the cooking process, added all the spices correctly and made your own note in the process, based on the taste needs of your loved ones, relatives and guests. Tasty dish It can become even tastier if you learn how to properly present your masterpiece, decorate it beautifully, and serve it appropriately so that the taste of your creation blends beautifully with those dishes that you served before, or you will serve even after. Well, what if you decide, for example, to serve only one dish to the table, into which you have poured your whole soul? Here, too, an important role is played by its presentation to the table.
World culinary specialists have developed some interesting ideas that will make any of your dishes even more interesting. One of these culinary creations is called a tartlet. You have probably heard more than once that all the decorations on the table must be edible. After all, it’s really not very pleasant to watch such a picture when your guests start to take away this or that decoration on their plate, knowing full well that you can’t eat it. Or even worse - you presented, for example beautiful dish decorated with artificial decor, and your guests misunderstood your idea and decided to present it to their mouths. Your response to such a movement will be unequivocal: "This cannot be eaten, it is only for decoration." Naturally, it becomes unpleasant for you yourself, especially your guests will find themselves in an uncomfortable situation. To avoid this, today we will learn how to cook tartlets that not only look beautiful on the table, but also decorate your dish and emphasize its taste. For tartlets, you can prepare any filling at your discretion, the main thing is that it is not liquid and does not soften the dough of your tartlets. Tertlets made from hard cheese are original. When you already learn how to bake tartlets well, I recommend that you add chopped greens when kneading the dough. In this case, the taste of your products will turn out to be even more piquant and refined.
Recipe 1. Dough for tartlets
Required Ingredients:
- margarine or butter - 200 g;
- wheat flour - 2 cups;
- eggs - 2 pcs. or egg yolks 4 pcs.;
- and salt.
Cooking method:
If you need white tartlets, then we recommend using whole eggs. For yellow tartlets, it is better to use only yolks. So, from all the ingredients we will knead the dough, which strongly resembles the dough for dumplings. Roll the dough into a "bun", cover it with baking paper and put it in the refrigerator for half an hour. While the dough is resting, prepare the metal molds for the tartlets. Lubricate them with oil, pay special attention to the corrugation, so that later the tartlets do not stick and split. Sprinkle with flour. The dough for tartlets needs to be rolled out with a thickness of at least 0.5 cm and cut out circles the size of your molds. You can cut it into squares and put it on top of the mold. Roll with a rolling pin and the dough will take shape on its own, and the excess will remain on the table. (just like we make dumplings on a dumpling). Flatten the dough with your fingers. Pour a little dry peas or beans on the bottom of future tartlets so that the dough does not rise during baking, and bake for 20 minutes at a temperature of 200 degrees.
Recipe 2. Tartlets with fish filling
Ingredients: tartlets prepared according to recipe No. 1.
Now it remains only to prepare the filling. To do this, prepare any fillet sea fish, Korean carrot peninsula, onion, garlic, mayonnaise and lemon.
Cooking method:
Dip the fish in salted water, add spices for fish, be sure to 3 large slices of lemon, which will successfully remove the smell.
Remove the skin from the finished fish and cut it into small pieces. Fry the onion in oil and add it to the carrots. Pass a few cloves of garlic through the garlic maker. We introduce a little lemon juice, garlic and mayonnaise to the fish. Mix and fill the finished tartlets. Decorate with a mesh of mayonnaise and a slice of lemon on top.
Recipe 3. Tartlets with cheese
A great option for the "Swiss table".
Required Ingredients:
- flour - 100 g;
- butter - 4 tablespoons;
- salt, cold water - 2 tablespoons;
- yolk - 1 pc.
For salad:
- cream - 300 g;
- egg - 1 pc.;
- egg yolks - 3 pcs.;
- Feta cheese - 120 g;
- olives, rosemary, pepper and salt.
Cooking method:
We turn on the oven at a temperature of 200 degrees. Let's prepare the molds. Sift the flour twice and add butter and a little salt to it. Knead the dough with your hands and roll into a ball. Cover with a towel and let it stand in the refrigerator for half an hour. Then we roll out the dough and do it in the same way as we described above. From this test you should get 12 beautiful tartlets. Bake in the oven for 15 minutes, just do not forget to chop the dough and put the beans on the bottom.
Tartlets are baked, and we will prepare the filling. In a cup, mix the egg yolks with the egg, pour in the cream and beat with a mixer.
Feta cheese cut into cubes. We spread the cheese on tartlets, pour the resulting mixture. Top with sliced olives and sprinkle with rosemary. We will send the tartlets back to the oven for 15 minutes, and we can serve.
Recipe 4. Tartlets with caviar
Let's prepare the tarts first. Take the recipe for tartlet dough from the first recipe.
For filling:
- red caviar - 150 g;
- shrimp - 400 g;
- eggs - 6 pcs.;
- champignons - 200 g;
- mayonnaise - 200 g;
- vegetable oil 1.5-2 tbsp.
Cooking method:
Wash the mushrooms and cut them into small pieces. Fry the mushrooms in vegetable oil for about 10 minutes over low heat. In a separate pan, we need to boil the eggs (10 minutes after boiling) and immediately move them to cold water. Clean and grate. Boil water and dip the shrimp in it for 2 minutes. Drain the water immediately and set the shrimp aside. Clean, remove the central vein and cut them into small pieces. Put all prepared products in one bowl, salt and pepper to taste, add mayonnaise and mix. The filling for your tartlets is ready. It remains only to fill them and decorate them with red caviar.
Recipe 5. Tartlets with mushrooms
Required Ingredients:
- champignons - 500 g;
- cheese - 100 g;
- bow - 2 pcs.;
- ground black pepper and salt, vegetable oil.
Cooking method:
Peel the prepared mushrooms, wash them well and dry them. Then peel the onion and cut into small pieces. Cut the mushrooms in half and cut into slices. Put the chopped onion in the pan to fry, and when it becomes transparent, salt a little and add the mushrooms. While stirring, bring the mushrooms with onions to readiness - this is about 20 minutes. Pepper the mushrooms and add salt if necessary. But, attention! If you will use salted cheese, then this should be taken into account - do not oversalt! Grate the cheese on a fine grater. Set aside 1 tbsp. cheese - we will need it for decoration. When the mushrooms have cooled, mix it with cheese and fill your sand tartlets. Sprinkle grated cheese on top of each tartlet with filling.
A great addition to these tartlets are crispy green lettuce and pickled olives!
Recipe 6. Chicken tartlets
Learn how to make cheese tarts. Prepare: hard cheese - 300 g and starch - 2 tbsp.
Cooking method:
Grate cheese on a fine grater, add starch to it and mix. Heat up a heavy bottomed pan. Put a tablespoon of the cheese mass in the pan and cover with a lid. We need the following result - the cheese on the bottom should be slightly browned, but only melted on top. Bye cheese pancakes prepare, prepare a glass - turn it upside down. We open the lid, and if the result is already obvious, quickly raise the cheese pancake with a spatula and turn it over with the melted side to the bottom of the glass. We press the edges of the cheese pancake with our fingers to form a beautiful tartlet. When the cheese has cooled down a bit, remove it from the glass. So continue to bake all the other servings.
Now let's get to the stuffing:
- chicken fillet - 250 g;
- champignons - 300 g;
- mayonnaise;
- greenery; pepper and salt, cheese tartlets - 20 pcs.
Carefully cut the chicken fillet into small pieces. Lubricate the bottom of the pan with oil and send the meat to fry in it. The frying process should last 10-15 minutes. During this time, we finely chop the onion, and when the meat is already cooked, add the onion, cover the pan with a lid and continue the process.
Wash the mushrooms, dry them and cut into small pieces. Add to the chicken with onions, stir and continue to cook covered until the mushrooms have absorbed all the liquid they release. Season with salt and black ground pepper, mix. To taste, you can add a little fragrant greenery to the chicken and mushroom filling. When the mass has cooled down a bit, fill the prepared cheese tartlets, pour sour cream or mayonnaise on top, decorate with green parsley leaves and can serve.
Recipe 7. Julien in tartlets
Puff pastry tartlets are perfect for this dish. To do this, you can buy ready-made puff pastry, defrost it and bake it in the usual way in molds.
For Julien we will prepare:
- champignons - 8 pcs.;
- cheese - 50 g;
- sour cream - 100 g;
- onions - 0.5 pcs.;
- a pinch provencal herbs, salt and vegetable oil.
I think that many of you know that julienne, translated from French, is a way of cutting vegetables into strips. Let's prepare the ingredients first. We chop the onion. Wash mushrooms, dry and cut into strips. Pour a little vegetable oil into the pan and send the chopped onion into it. After 2 minutes, add champignon straws and mix. Add spices, cover with a lid and cook the mushrooms until tender. At the end - salt. Now add sour cream to the mushrooms, and mix again. Put the finished tartlets on a baking sheet, fill with stuffing, sprinkle with grated cheese on top and put them in the oven for 5 minutes at a temperature of 200 * C. Garnish the finished julienne tartlets with a sprig of rosemary and serve immediately hot.
Recipe 8. Pizza in tartlets
You think that pizza can only be served in the usual way for us. But no - the original pizza in tartlets in our recipe.
Required Ingredients:
- butter - 50 g;
- flour - 250 g;
- sour cream - 100 g;
— smoked sausage- 200 g;
- cherry tomatoes - 3 pcs.;
- thick tomato paste - 3 tablespoons;
- hard cheese - 100 g;
- parsley.
Cooking method:
First, let's prepare the dough for the tartlets. Knead soft and elastic dough from sour cream, flour and butter. Be sure to add salt to the dough, otherwise your pizza will lose its flavor. Ready dough send for 30 minutes in the refrigerator, then roll it into a layer and cut out circles in the shape of your molds. Grease the molds with oil and lay out the dough. Press it with your fingers and put a few beans on the bottom. Bake the pizza tarts for 15 minutes at 1802 degrees. During this time, they should not brown with you, but remain white.
We select the dough from the molds and grease each of them with a thick tomato.
We cut the sausage into rings, as we usually do for pizza. Let's put them on tomato paste. Sprinkle grated cheese on top of sausage. Cut the cherry tomatoes into circles and lay them on top of the cheese. Put your already filled tartlets on a baking sheet again and put them in the oven for 10 minutes - bake until cooked.
Decorate the finished pizza tartlets with herbs and serve.
It is not only delicious, but also original.
In the same way, you can make pizza with any other toppings you like.
- When preparing the filling for tartlets, pay attention to its consistency. The filling should be tender and thick.
- When preparing dough for tartlets, you can use any spices and herbs that will give the baskets an original appearance and emphasize the taste of their filling.
- Tartlets are the perfect way to decorate the "Swiss table" at buffet tables. In the event that you decide to serve tartlets at a picnic, we recommend that you do not fill them at home. It is better to bring the toppings in separate containers for a picnic, and fill the tartlets on the spot and leave them to soak for 10 minutes. After that, you can serve them to your guests.
- Be sure to decorate each tartlet with cheese, herbs, caviar, cherry tomatoes, etc. on top.
Due to the neutral taste of tartlets, both sweet and savory fillings can be used for them. I filled them with liver pate, crab and cheese lettuce. It turned out elegant and, of course, delicious. There is another very important nuance that I want to tell you about. For baking tartlets, it is desirable to have metal molds with a diameter of 3-5 cm. I found only 6 metal ones, and the remaining 12 pieces were silicone. I bought silicone ones for cupcakes, so I had to experiment with tartlets. I concluded for myself that silicone molds also good, but still better to buy 18 identical metal molds. What conclusion you draw is up to you.
Cooking time - sculpt for 5 minutes, cool for 30 minutes, bake for 15 minutes.
Quantity - 18 pieces.
Ingredients:
- Butter- 100 gr.,
- Yolk - 1 pc.,
- Sour cream or water - 2 tbsp. spoons,
- Salt - a pinch
- Sugar - 1 teaspoon,
- Flour- 200 gr.
Cooking method:
- Put the softened butter in a bowl and cut it with a knife. I put the yolk.
- Pour salt and sugar.
Place these flavor enhancers as you wish. Maybe more sugar or more salt. I like a slightly sweet taste, closer to neutral.
- Now put sour cream or cold water.
This additive is so that the tartlets do not crumble, because shortbread dough in itself is very tender, but we need the "plates" to keep their shape.
- Now adding a little flour, knead the dough. It will feel soft to the touch.
- Wrap it in plastic and put it in the fridge for 30 minutes.
Then we pinch off a piece of dough the size of Walnut and roll a bun out of it. 
- Then we roll out the cake with a rolling pin.
- Now we transfer this cake to the mold and distribute it with our fingers along the sides and bottom, repeating its outlines.
Since the sizes of molds are different for everyone, the amount of dough must be adjusted empirically. The main thing is that the dough in the mold should be thinly distributed.
I had three types of molds, so I got used to it, but everything turned out great.
- Poke holes in the bottom of the tartlets with a fork to prevent them from puffing up while baking.
- Put the prepared molds on a baking sheet. Put the tray in oven for 15-20 minutes, and bake the tartlets until cooked, that is, until golden brown. Oven temperature 180 degrees C.
- We take out the baking sheet, let the tartlets cool, and “pour out” our “bowls” from the molds (so, if necessary, bake the next portion).
- Hope, dough for tartlets You will be surprised by its simplicity in 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 only the fillings can be prepared before the guests arrive.
Thinking about the menu holiday table, every self-respecting hostess pursues two main goals - to feed deliciously and certainly surprise guests with something. This is where unthinkable recipes are invented, designer decorations are made from vegetables and fruits for salads, at worst, napkins embroidered by the hostess herself are used.
Today I offer you a simpler and more original way to impress guests and household members - tartlets. This dish will diversify and decorate your table, besides, it is quite simple to prepare, and if desired, the filling can be prepared in a few minutes.
Today we will learn tartlet dough recipes and choose tartlet molds. I will also give a couple of interesting examples of puff pastry tartlets. 
There are two main types of tartlets - sweet and salty, so the dough for tartlets can also be prepared in different ways.
Dough for tartlets
Composition:
Flour - 3 cups
Margarine - 200 g
Sour cream - 200 g
Chop flour with margarine or butter with a knife until crumbs, add sour cream, knead, refrigerate for an hour. 
Shortbread dough for tartlets
Composition:
Flour - 3 cups
Margarine or butter - 250 g
Sugar - 1 cup
Egg - 2-3 pieces
Grind sugar with eggs until foamy and carefully add softened margarine. Mix everything with flour and knead hard dough. Put for 30 minutes in a cold place. 
Fresh dough for tartlets
Composition:
Flour - 300 g
Butter - 200g
Egg yolks - 3 pieces.
Mix flour with softened butter, add yolks. Knead the dough, put in a cool place for 30 minutes.
Sweet tartlet dough
Flour - 1.5 cups
Egg - 1 piece
Butter - 100g
Sugar - 2 tbsp. l.
Grind the egg with sugar, mix flour with softened butter. Combine everything and knead the dough. Set aside for 30 minutes.
Dough for tartlets sweet coffee
Composition:
Flour - 225 g
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 g
Egg yolk - 1
Mix flour and sugar, add finely chopped butter. Mix the yolk well with coffee. Knead the dough and knead well for a few minutes. Roll into a ball, wrap in cling film and refrigerate for 20 minutes.
Curd dough for tartlets
Composition:
Flour - 200 g
Margarine - 200 g
Cottage cheese (low fat) - 200 g
Mix all the ingredients, knead the dough.
Friable cheese dough for tartlets
Composition:
Cheese - 100 g
Flour - 1 cup
Butter - 100 g
Egg - 1 piece
Grate the cheese, add softened butter, flour, add an egg or just the yolk if you need a denser dough. Knead the dough, put in the refrigerator for 20 minutes. Apply a thin layer to tartlet molds. 
As you can see, the dough recipes are quite diverse. Unsalted dough is almost universal, however, for sweet tartlets, it is better to prepare dough with added sugar. Curd and cheese dough can be used to make tartlets savory fillings and spicy herbs.
In addition to these recipes, you can also use puff pastry. Puff pastry for tartlets can be different: classic and fast food, yeast and yeast-free puff pastry. The recipe for such a test is not difficult to find. But the easiest way is to just buy ready-made puff pastry; for tartlets, frozen one is also quite suitable, which is easy to find in every supermarket.
Puff pastry it is remarkable in that you can use its special qualities to make tartlets of the original form. And I want to give a couple of examples here. 
Puff pastry shell tarts
To prepare them, you will need frozen yeast puff pastry. The dough needs to be thawed, slightly rolled out. Then, using a tartlet mold, cut out blanks. Press each blank a little with your fingers on one side - in this place there will be a connection of the wings. Then, with a knife, slightly draw straight diverging lines from the central lower part to the upper edge - you get a pattern like a real shell.
Then grease the baking sheet and put the blanks on it, pre-lubricated with egg yolk. Bake at 200 degrees for 15-20 minutes. When the tartlets have cooled, carefully cut them in the middle, dividing them into 2 doors. Do not cut through to the end - in a flat place they should be fastened together. Now you can fill your shells with any filling. To complete the image, you can put an olive in the center - it will replace the pearl.
Puff pastry tartlets
To do this, we take puff pastry for tartlets, bought in a store or cooked on our own, rolled out, and cut into the shape of leaves. You can use a real sheet of large sizes, or you can pre-make a stencil.
Then, stepping back from the edge, we cut the leaf a little around the entire perimeter. It is not necessary to cut through, just outline the width of the sides. Lubricate the edges of the leaf with egg yolk. We put the blanks on a baking sheet and bake until golden brown at a temperature of 180 degrees. When the puff pastry tartlets are ready, take the hot leaves and remove the dough layer from the middle, leaving intact the edges that we outlined earlier. We will get a leaf with a recess in the middle, which is filled with the filling. 
Now let's talk about molds for tartlets. Usually they are made of tin or carbon steel, there are tartlet molds with non-stick coating. Now widely used Silicone forms for tartlets. Their convenience lies in the fact that the finished basket is easier to separate from the silicone coating. It is also convenient that the forms for silicone tartlets are like a tray, where several forms are fastened together.
If there is no time for baking tartlets and there is no way to buy ready-made ones, you can use forms for tartlets made of cardboard, paper, parchment. Another option is to make your own tartlets. 
You also need to know how to fill out the forms for tartlets correctly.
Most often, this is done simply. The rolled out layer of dough is cut into circles using a glass or the same form for tartlets. Then the circle is placed on the bottom of the mold and pressed lightly. Then distribute the edges so that they repeat the pattern of the rim of the tartlet mold.
You can divide the dough into small balls, which are then placed in a mold, and already there they are distributed along the bottom and sides of the mold.
If the dough is too thin, then try this trick. Roll out the dough, then slightly stick the edge of the layer to the rolling pin and wrap it around. Place the tartlet molds as close to each other as possible. Bring the dough on the rolling pin to the forms and begin to unwind, so that it covers the forms from above. Now roll the dough with a rolling pin so that the edges of the forms push the circles you need into the layer. Carefully place them in the tartlet molds.
Tartlets are usually baked at a temperature of 180-240 degrees, depending on the dough, size and filling. The filling can be put immediately, or you can put it in a finished tartlet. If you bake tartlets separately, take note of one trick that will help to avoid burning.
Experienced housewives, in order to prevent the tartlets from burning, most often the bottom, placing the blank in a tartlet mold, cover the bottom with cereals or dry beans. After the tartlet is ready and removed from the oven, the cereal or beans are poured out.
You can also cover the bottom of the workpiece with parchment.
