There are many flour products that savvy chefs turn into the most delicious snacks. A variety of sandwiches, canapes, custard profiteroles. They are necessarily included in the menu of festive feasts, receptions and buffets. But out of competition among the culinary diversity always remain a variety of tartlets. Many housewives do not know how to make tartlets and are afraid of this wonderful dish.

First, it looks nice. Secondly, pastries are filled with both simple fillings and expensive delicacies. What is the Russian New Year without a basket of caviar? Although, flour forms were invented in France, in translation the name means “Small cake”. The cake is sweet, salty, fresh, airy, vegetable.

Tartlets are made from shortbread, puff or unleavened dough, sour cream and kefir. Including imagination, the craftsmen manage to create the basis for snacks from cottage cheese, cheese, even boiled rice, which can be molded into a basket. There are complex products when the filling is baked along with the dough.

Preparing tartlets is actually quite easy. Cakes and shortbread cookies are also baked. The composition, as a rule, has 4 ingredients: butter, wheat flour, sour cream and salt. Depending on the recipe and author's highlights, the composition of the cook is changed.

Freeze the butter briquette before use. It will have to be rubbed, so hardness is needed. Knead the butter shavings with your hands with flour and dairy product until an elastic lump. Let the dough rest in the cold for half an hour.

Tartlets are baked in muffin tins, either metal or silicone. Do not grease them additionally, the butter dough will not stick.

Roll up the ball, put it on the bottom of the mold and spread it along the edges not too thin. The shell should evenly fill all the walls. Determine the height of the tartlets by eye. If you fill the form to the brim - there will be high products. They do not look aesthetically pleasing, and it is inconvenient to eat them.

Pierce the bottom of the tartlets with a fork or toothpick. Fill the dough with peas, beans, press anything. With its weight, the groats will not allow the dough to rise and even baskets with emptiness inside will be baked.

The baking temperature is 190 degrees. Shortcrust pastry is cooked a little more than half an hour, puff and even less. When you take the pastries out of the oven, cool and pour the peas. And put the stuffing in empty baskets.

You can even make this simple dish cheaper by replacing hard cream with margarine. Baskets will turn out no worse, except that the creamy pleasant taste will not be so bright. But for tartlets with a rustic mixture - pickles, herring, forest mushrooms, it is quite suitable.

You need snow-white tartlets - pour in whole beaten eggs, some yolks in the dough will give the dough summer shades.

It is good if you immediately pour chopped green herbs into the dough when kneading. It won't be fresh. Tartlets can be stored for some time, so as not to mess around with the dough every time, bake more. A few more days after the celebration, they can be taken out, stuffed and continue the holiday of taste.

If you don’t have special dishes at hand, you can make puff pastry tartlets without molds. We need two glasses, wider and narrower. Press on the puff pastry, first small, then with a large diameter. As a result, we got a circle and a ring. Lubricate the edges of geometric shapes with egg mass, glue them into a basket by hand and put in the refrigerator so that the shape freezes. Or make the sides in the form of corrugations, it's easy, then glue to the bottom. And then immediately into the preheated oven. It may turn out not quite even, but a basket.

If you are too lazy and there is no time for creative exploits, any shape of puff pastry is molded from puff pastry, the main thing is that there is space inside where a spoonful of salad will go. Irregularities in baking can be beaten with other products.

Another rescue of hostesses is foil. Any configuration can be molded from this material, filled with dough and baked. We bend the sheets in several layers, form an oval, bowl, square, triangle, whatever you like. Who said that tartlets should be in the form of baskets? Add originality, come up with your own form. The main thing is that the edges are smooth, otherwise the product will be uneven.

Minimalism in size is not always in place. Small baskets are good for receptions, outdoor weddings, when you need to serve a "quick" snack. And during the feast, feed the guests heartily. You can bake large baskets, which will include a standard serving of salad. It's delicious and original.

Black bread can also be a tartlet. We take any kind of rye. Grind with a meat grinder or blender into crumbs. For originality, sprinkle with nuts. Knead the dough based on the egg and a piece of butter. The liquid mass fills exactly the silicone dishes and is baked. It will take quite a bit of time, because the bread is already a finished product. As soon as the baskets grab, we take it out, cool it, fill it.

There is a way out, even if the flour is over. Three raw potatoes, like pancakes. Salt, pepper, add seasonings so that the workpiece does not taste fresh. We cover the edges of the bowl-shaped dishes and bake in this form. Potato mini tartlets are great for filling with fish, even herring fillet or minced meat will come in handy.

A separate topic is fillings. A piece of dough can be turned into a real work of art by putting just a leaf of lettuce for brightness, a piece of fish for taste and pouring sauce. Either salad, pate, jam, cream, sauce can become the filling of the dish. Sand and puff pastries go well with sweet, salty, peppery foods.

But with wet fillings, be more careful. If tartlets are planned with creams, you need to add jelly to them, or dry them from the liquid, otherwise the dough will become sour. Dangerous too liquid fillers, abundantly soaked in sauces, stewed. The floury bottom will get wet and stop crunching. Tartlets, of course, can be strengthened a little by smearing them with still warm egg mixture. A piece of butter placed under the filling, at the very bottom of the snack, will also retain moisture. If you really want to decorate the dessert with canned and soaked fruits, put them in a basket right before serving and eat right away.

Chefs advise only to learn how to chop products with jewelry. Large pieces will not fit into small baskets, they will fall out, the effect of a gentle combination will not work.

Crab stick filling

Just the example where the composition needs to be crushed strongly. Pale pink crab mass does not tolerate pieces.

• Chicken eggs - 4 pcs
• Packing crab sticks - 200 g
• Cheese - 200 g
• pickled cucumber
• garlic clove
• Mayonnaise
• Salt and ground pepper

Cooking method

Products must be prepared before use. We clean the garlic from the husk, unfold the fish product, boil the eggs, three cheese.

Grind sticks into squares, also cut eggs and cucumber.

Dressing for tartlets with crab sticks is made on the basis of mayonnaise. In it we lay out seasonings and a spicy slice passed through a garlic press.

Mix the filling with the sauce and lay out in ready-made forms.

Tartlets with crab sticks and cheese are quite an economical dish, but the taste is worthy of a festive menu. Spices and spiciness are easy to remove if children will eat. Just leave the neutral mixture of crabmeat and egg chips.

Crab sticks are a unique ingredient. With it, there are a great many recipes and fillings. Pickled cucumber in our composition is easily changed to fresh. Boiled eggs plus delicious toppings will make the appetizer with crab sticks a favorite dish.

Sandwiches with tomatoes are no less tasty. They need to be cut into squares, seasoned with garlic, someone even sprinkles canned corn. By the same principle as in the well-known salad. Dill will play an important taste role here.

For seafood lovers, of course, the first delicacy is shrimp. Everything is simple with them. A few are boiled. Don't forget lettuce leaves for decoration. Baskets are filled with creamy base, butter, cheese, pasta. Place an avocado slice in the middle. From above, without sparing, we lay out the clams. Add a slice of lemon. Try to give up this pleasure!

Dressing sauce is prepared for any seafood, in particular, shrimp. It is a mixture of ketchup, mayonnaise, Worcestershire sauce and oil drops. It is good both in its pure form and when baked.

Tartlets with caviar and cream cheese

We are used to caviar with butter. The taste is very similar, only there are fewer calories in our tartlets. The cheese is softer, not so greasy and to the taste of the most demanding gourmets. Another tip: tartlets with expensive products are a luxury. Therefore, they should be made, like a treat, small, as they say, bite once or twice. Choose mini molds.

• 10 flour forms
• 80 g red caviar
• Half a fresh cucumber
• Cream cheese - 100 g
• sprig of greenery

Cheesy creamy flavor sets off caviar, so these two products are combined perfectly.

In the baked products we put a spoonful of a pasty dairy product.

Cucumber should not be cut into strips, there is a risk that the squeezed juice will wet the flour base. It is better to cut off half a mug and beautifully put this slice on the cheese paste.

The top layer is a small slide of caviar. A green leaf of any spicy herb will decorate the appetizer.

With caviar, there are several types of filling. Let's complicate the task and add the following ingredients to the minced meat: shrimp, mushrooms and grated squirrels with yolks. Mix minced meat with cheese or mayonnaise sauce. We lay out, and decorate with red grainy scattering and parsley leaves.

No culinary knowledge is required to make this simple yet delicious appetizer. There are many options for changing it. Tartlets with crab sticks are a simpler and cheaper analogue. If you haven’t found a good cream cheese, you can make tartlets with caviar and curd cheese.

Cottage cheese, by the way, is a good filling in itself. It pairs well with both sweet and savory bases. Add some crushed garlic, mayonnaise, greens and ... tartlets with curd cheese are ready.

Or bake in the oven with cheese. For hot tartlets, hard cheese is needed, which melts, becomes viscous and gives a characteristic creamy taste and smell.

If you add an egg to the filling, of course, we are not talking about baking. This is a cold appetizer, most often with garlic sauce. But she has her own flair. Finely chopped eggs leave a delicate aftertaste. The simplest product, but sometimes it saves the whole dish.

If the cheese is diluted with mushrooms, you get a hot appetizer. We fill the puff and sand molds with the cheese-mushroom mixture and put in the heat so that the filling is a little browned. At the same time, we carefully monitor the tartlets with mushrooms, a repeated temperature test can dry them out.

Classics of the genre - products with cream cheese and salmon. This is one of my favorite toppings, along with caviar. It's simple: put the dairy product mixed with dill down, put a slice of salmon on top. It can be replaced with any other red fish, for example, it is affordable and more profitable to buy salmon.

Tartlets with red fish

Or holiday tarts. Invariably seafood is on the menu of celebrations. This is not just a fish cut, today chefs win the trust of customers precisely by serving, shaping and variety of dishes. Tartlets will help here. Most often, the choice of ingredients is formed in such a combination: tartlets with salmon and cream cheese. Probably, according to most, the most successful combination.

• A dozen pre-baked baskets
• Cream (cottage cheese) cheese - 100 g
• Lightly salted salmon, trout, chum salmon, salmon (optional)
• Fresh cucumber
• sprig of dill
• Mayonnaise

This recipe changes the layout of the products. First of all, the fish fillet is placed in the basket. This time we cut the cucumber into cubes and lay them out along the edges of the basket. We cover from above, like a hat, with a mixture of cheese, mayonnaise and chopped herbs. The remaining strips of fish can be folded into a rosette and gently stuck into the cheese mixture in the center. Tartlets with salmon and cheese will decorate any social event.

Potatoes are friends with fish, so potato tartlets in this recipe are also acceptable. Three gruel from a raw root crop, bake until dense. And then the recipe. We impose a little cheese paste, a piece of salmon or trout, you can elegantly decorate with salmon caviar.

Smoked salmon is also a frequent product in the preparation of fillings. We need cream or cottage cheese cheese, smoked red fish fillet, dill, garlic, meaty sweet pepper. It remains to cut beautifully, put on a layer of soft cheese. It is better to cut the salmon into thin slices so that its taste is not lost.

Salmon with caviar, if financially possible, use together. We combine sliced ​​\u200b\u200bfish with a grated egg, boil a little shrimp, crush the garlic clove and add a spoonful of caviar. An exquisite seafood dish, which we rarely eat, is ready. There is no need to bake such snacks, it is in their raw form that they taste best. A branch of parsley and dill is necessarily important in such combinations.

Tartlets with smoked chicken

There is such a variety of chicken tartlets that you can turn each recipe into a new dish by changing only one ingredient. The main thing is that meat snacks are hearty and chicken goes well with vegetables, cheeses, mushrooms and sauces.

• 6 tartlets
• Red bell pepper
• Smoked chicken leg
• 1 carrot
• clove of garlic
• Vegetable oil, mayonnaise, herbs

Step by step cooking

The ingredients will be needed in this form: cut the chicken into cubes, grate the carrots coarsely, cut the sweet pepper into strips. Grind or crush the garlic, chop the dill or parsley.

Saute vegetables a little in hot oil. Roasting, garlic juice gives flavor to all foods.

It remains to mix the warm part of the filling with chicken, pour mayonnaise. The similarity of the salad is laid out in molds.

Tartlets with ham and cheese

• 12 baskets
• 100 grams of ham
• 100 grams of cheese
• 120 grams of sour cream

Grind the two main products as you like. It would be ideal to take grated cheese and cubed ham.

Cheese and minced meat is immediately laid in sand molds. And top with sauce. We prepare it like this: beat sour cream with egg and salt.

With such a filling, tartlets need to be baked to get a tender egg-cheese viscous core. Hold the tartlets in the oven for no more than 15 minutes at a temperature of 180 degrees.

The appetizer is served warm.

Based on this recipe, the housewives make a simplified dish - mini pizzas. Elastic dough is easily made from flour, sour cream and a buttery soft piece. We put it in the oven raw, along with the filling. Any filling, in our case we will do this: smoked sausage or ham, cherry tomatoes, tomato paste, in which there is a spoon, a hard cheese piece. Grease the bottom of the tartlets with ketchup, as in pizza. Sprinkle the sausage sticks with the second layer. We fix the base with cheese. We put in a hot oven for 20-30 minutes. And wrap the cherry halves at the end so that they do not give juice when heated. Small pizzas are good for everyday tea drinking, gatherings with friends.

Tartlets with pineapple and chicken

A dish for gourmets, those who love an unusual combination of sweet-salty with spices.

• 15 baked goods
• 3 chicken eggs
• Chicken fillet - 300 g
• canned pineapple
• Cheese - 150 g
• Garlic, mayonnaise, parsley, salt
• Walnut - 50 g

The meat must be cooked beforehand. Half an hour is enough for him to stay a little juicy and boiled. We cut the fillet into small fibers.

Eggs are also needed in boiled form. We grind them into squares, in the same way we cut pieces of fruit. Grind the cheese on a fine grater.

Combine all products in a common cup, mix with chopped parsley. Crumble for piquancy the pulp of the nut. We give the mixture a garlic flavor, and mayonnaise will add juiciness. It can also be replaced with low-calorie analogues.

If you do not take into account tartlets, then you get an independent tasty meat salad. But we serve it in dough baskets. So it will turn out more satisfying and the design is much more original.

Tartlets with chicken and mushrooms

• Tartlets - 10 pieces
• Half a kilo of chicken
• Mushrooms - 300 grams
• 3 eggs
• Bulb
• Mayonnaise

Shred the boiled chicken fillet. Boiled eggs can be grated. Saute mushrooms with onion cubes. We combine all the main ingredients, season with sauce. If you like it spicy, sprinkle with pepper and garlic.

We lay out the workpiece in portions in flour products, let it soak and serve.

You can do it differently. Fry the mushrooms along with the chicken breast. This is a less dietary dish, but fragrant. The meat is saturated with mushroom and onion juice during frying. When baking, the cheese cap should rise, you get a crust of cheese. Of course, you want to complicate the recipe only on occasion, but the result will exceed expectations.

For a change, try making closed tartlets with mushrooms and chicken. We prepare shortbread dough, cut out circles for molds with a glass. And immediately the duplicating forms are slightly wider in diameter, this is our cover. We impose filling, and on top we close with another flour plastic, fastening the edges, like in dumplings. It’s good to use your imagination here and decorate each snack portion in a pattern. Shortbread cakes with a hearty and insanely juicy filling inside look out. A kind of roast in the dough. It is also served in an original way, along with broth, as a hot dish. Or turn your meal into a delicious tea party with gourmet treats.

Tartlets with chicken and tomatoes

This is an example of a complex casserole, when dough is baked along with the filling. Tartlets with chicken and tomatoes can be served not as a salad, but as a hot second course. Change the proportions, take larger forms, and the portion will increase to an independent lunch option.

• Wheat flour - 300 g
• Butter pack
• 7 eggs
• Boiled chicken - 250 g
• 5 tomatoes
• Dill and salt

Tartlets for this recipe will be sunny yellow and will definitely cheer you up, especially in the cold season.

We knead the dough on the basis of oil shavings and flour, knead the crumbs with our hands, gluing them into a lump. Add 3 egg yolks to the mixture and finally mix.

We prepare the filling from the processing of tomatoes. It is easy to remove the peel from the fruit if you pour boiling water over the vegetables. We chop the pulp into strips.

Grind chicken meat into fibers.

To give juiciness and fasten the filling, pour the remaining beaten eggs into it, add spices and sprinkle with dill.

We fill the baskets with our minced meat not to the top, especially without a slide, otherwise the whole view will be spoiled. We put the tartlets in a hot oven and keep it there for 30 minutes until a golden crust forms. The dough should also be ready during this time.

With melted cheese and paprika

In the refrigerator, even in a period of lack of money, the entire composition of this recipe can be found. Cheap, unusual and satisfying.

• A couple of bell peppers
• Processed cheese (such as "Friendship") - 2 pieces
• garlic clove
• Ground pepper and mayonnaise

Before grating the cheese, freeze it until firm. This makes it easier to grind. Peppers are usually chopped. Press the garlic directly into the cheese-pepper mixture and stir. Mayonnaise will add juiciness to the composition.

We fill the baked forms with the filling and serve directly raw. For lovers of hot snacks, this combination of ingredients can also be baked. Get diet mini casseroles.

Tartlets with mushrooms and cheese

• 10 tartlets
• Mushrooms - 300 g
• Cheese - 300 g
• 2 onions
• Mayonnaise
• Garlic - 2 cloves

Cooking

Which mushrooms to choose? Any that are subjected to heat treatment are not salted. Honey mushrooms are harsh for our recipe. Traditional soft champignons, oyster mushrooms, white fungus are good.

First, fry the mushrooms with onions until light brown. Drain excess liquid, if any, dry.

Mixed mayonnaise with grated cheese and garlic will serve as a filling.

We put the fried part of the filling in the molds first. Top with garlic sauce.

We keep the dish in the oven until the cheese melts and becomes viscous. Do not overdry the flour base of the snack, ready-made tartlets can turn into crackers. The combination is classic, but always popular and loved.

A more interesting option for a hot appetizer is with julienne. But making it harder. We take champignons, sour cream, cheese, onions, a pinch of Provence herbs. First, fry the vegetable with mushrooms in butter. Cutting is best done with straws. Simmer until done under the lid. Mix the mushroom base with thick sour cream, lay out in portions. Sprinkle each with cheese chips. Preheat the oven strongly, not less than 200 degrees. Bake this way for a few minutes to melt the cheese. A branch of rosemary will add an interesting aroma. But julienne is usually very juicy, you should not overdo it with sour cream. To make the liquid turn into a thick filling, sprinkle a pinch of flour, it will not allow the juice to spoil the dough.

Julienne in tartlets comes in different types. With seafood, chicken, lean and vegetable.

Pickled and salted mushrooms can also be an excellent filling, rather for raw tartlets. An appetizer for hot drinks, based on salads "Mushroom Glade", "Vostorg" with Korean carrots, ham and mushrooms - all this is an excellent filling for baking.

Tartlets with cod liver and cucumber

Fish snacks are usually made on a bread basis, in the form of sandwiches. In tartlets, a long-familiar taste will be refreshed and acquire interesting notes.

• Canned cod liver - 1 can
• Fresh cucumber
• 3 boiled eggs
• Bulb (red variety)
• some mayonnaise
• Several sprigs of dill
• Salt and ground pepper

Tartlets for this recipe are best prepared from puff pastry. You can buy ready-made in the store. Cut into squares. First, put one in the form, cover it obliquely with the second. The result was a blank in the form of a water lily. We fill with heavy cereals, for example, beans. We bake quickly. As soon as the dough straightened and began to blush - the basis of our dish is ready.

For salad, chop the eggs, cucumber pulp and cut the onion into cubes.

Cod liver can be simply mashed with a fork, mixed with vegetables, salt and pepper. Do not forget to sprinkle with dill and pour mayonnaise.

Minced fish is laid in puff pastry and immediately served to the table. Wet filling during long-term storage of the dish can soak the tartlets.

With everything that is in the refrigerator, you can experiment. There are dozens of options with cod liver alone. Here's another one:

• Bank of cod liver
• 3 yolks
• handful of walnuts
• Crab sticks - packaging
• Mayonnaise
• Lemon juice
• Greenery

Everything that needs to be crushed is best used grated. Citrus juice will add sourness, this is the most relish for fish. Nut crumb gives satiety. All ingredients are combined into a juicy salad, with which we fill the base.

With baked pumpkin and Dor blue cheese

In this recipe, you can discover a pumpkin from a completely different side. Not everyone loves gourds. And this recipe can be viewed with skepticism. And in vain. You won't find a sweeter taste.

• 200 ml cream
• 2 tbsp. l. cornmeal
• 3 eggs
• Dor blue cheese - 100 g
• Half a kilo of pumpkin
• fresh thyme
• Salt and ground black pepper

Description of preparation

We clean the pumpkin from the hard peel and seeds. Salt the pulp, cut into medium pieces. They need to be baked until soft. We bake for about 30 minutes at 200 degrees. With dry heat treatment, the pumpkin will retain all the nutrients that it is so rich in.

Grind the softened pulp in a blender to a soft puree. Season with salt, pepper and thyme.

In a separate bowl, whisk together the egg mixture and cream. Pour the liquid into the pumpkin puree and mix everything thoroughly again. Cornmeal will hold together and add thickness to our stuffing.

We spread the orange gruel in tartlets, and cover with thin slices of Dor blue cheese on top.

All ingredients cook very quickly. It is important not to overcook in the oven. The mass will become like an omelet, and the cheese will flow, which means it's time to get our culinary masterpiece and treat the guests.

Tartlets are versatile, satisfying, they always surprise guests, even with the simplest fillings. You can start such a snack with anything. This is an alternative to Russian pies, American pizza, sandwiches, sandwiches, burgers. Sausages, ordinary cheese, cottage cheese, olives and lemon, a couple of sprigs of greens are suitable. Any salad that you put on the table can be brought not on a dish, but in these mini baskets. Even the usual Olivier or Herring under a fur coat for the New Year will acquire a certain French touch. A completely different impression from the simplest dishes.