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

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

The history of the appearance of tartlets in Europe dates back to the 15-16 centuries. According to some sources, the tartlet is nothing more than a small Neapolitan open pie. According to others, tartlets are the result of the transformation of a French dish called "pate", that is, "pate", which was prepared in baskets from raw or ready-made dough, filling them with all kinds of fillings. The written mention of tartlets as an independent dish is recorded in the French culinary book of 1631. The tartlets became world wide thanks to the merits of French chefs in the 19th century, and at the same time they appeared in Russia.

Tartlets are a festive snack. Baskets are baked for them from various types of dough. The cooled baskets are filled with any salad or a wide variety of products.

Ready-made tartlets are decorated with herbs, slices of vegetables, eggs, fruits and served on a flat dish covered with a paper napkin. Sometimes molds with dough are filled with ready-made filling and baked with it in the oven.

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

Cheese baskets

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

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

When preparing dough and fillings yourself, follow several recommendations:

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

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

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

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

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

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

Tartlets (baskets) from sand dough

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

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

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

Shortcrust pastry baskets with caraway seeds

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

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

Shortcrust tartlets with chicken and tomatoes

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

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

Shortcrust tartlets with minced foie gras

Ingredients:
For the test:
- 300 g of wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For minced meat:
- 150 g boiled goose liver,
- 3/4 cup cream
- 3/4 cup mushroom broth,
- 50 g dry mushrooms,
- salt to taste.

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

Shortcrust pastry tart with brains

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

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

Shortcrust tartlets with sprats and tomato

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

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

BASKETS (BASKETS) FROM CREAM PASTRY

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

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

French salad tartlets

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

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

Tartlets with apple and horseradish salad

Ingredients:
For the test:
- 500 g of wheat flour,
- 200 g butter or margarine,
- 200 g sour cream,
- 1 egg.
For filling:
- 130 g apples,
- 25 g horseradish,
- 25 g sour cream,
- sugar and salt to taste.

Preparation:
Prepare the dough as described above in the recipe "Sour cream dough tartlets".
Bake baskets of sour cream dough and fill them with salad, for which grate apples, grate horseradish, mix with sour cream, season with sugar and salt.

Tartlets with rice and prunes

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

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

Tartlets with champignons

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

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

Preparation:
Prepare sour cream dough, bake baskets.
Peel the champignons, rinse, dry, finely chop. Add chopped onion, egg to them, mix everything well. Arrange them on a baking sheet, sprinkle with grated cheese mixed with breadcrumbs, put in a little butter and bake in the oven.
When the mushrooms are browned, let them cool, fill the baskets and serve.

Tartlets with Neman salad

Ingredients:
For the test:
- 500 g of wheat flour,
- 250 g butter or margarine,
- 200 g sour cream.
For the salad:
- 1/2 duck,
- 2 carrots,
- 2 pickled cucumbers,
- 2 potatoes,
- 1 onion,
- 1 teaspoon of adjika,
- 1/2 cup mayonnaise.

Preparation:
Bake the baskets.
Prepare Neman salad: boiled duck pulp (without skin), boiled potatoes and carrots, cut pickles into thin slices, chop the onion.
Season the prepared products with a part of mayonnaise, adding adjika to it, stir, arrange in baskets, pour the remaining mayonnaise on top.

Puff pastry tartlets

For baking baskets, you can use any puff pastry - both fresh and butter.

Instant puff pastry baskets

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

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

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

Goose or duck tartlets

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

Preparation:
Cut the fried goose or duck fillet into large strips, add chopped and poached champignons or porcini mushrooms, pour in the Madeira sauce.
Fill pre-baked puff or pastry baskets with the cooled mass.
When serving, put a mushroom cap on each basket and sprinkle with finely chopped herbs.

Salted almond tartlets

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

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

Poultry soufflé tartlets

Ingredients:

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

Preparation:
Cook the processed poultry, remove the bones, pass through a meat grinder, and then wipe or pass through a meat grinder a second time, add medium-thick milk sauce, egg yolk, pepper and stir thoroughly.
Then add the beaten egg white, mix gently, put in molds lined with puff pastry, straighten, sprinkle with grated cheese, drizzle with melted butter and bake in a heated oven.

Tartlets with liver pate

Ingredients:

- 90 g liver (veal, beef or poultry),
- 20 g butter,
- 15 g carrots,
- parsley,
- celery,
- 10 g onions,
- 10 ml of wine (Madeira),
- a little nutmeg, bay leaf, pepper.

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

Tartlets with liver pate and cheese

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

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

Ham and game tartlets

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

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

Tartlets with ham and mushrooms

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

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

Mushroom tartlets

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

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

Fish and egg tartlets

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

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

Tartlets with pike perch in tomato sauce

Ingredients:

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

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

Cod liver tartlets

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

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

Tartlets with canned burbot liver

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

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

Tartlets with crayfish tails

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

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

Tartlets with crabs and mushrooms

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

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

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

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

Eggs in crab baskets

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

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

Crab tartlets with milk sauce

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

Preparation:
Cut the processed crabs into pieces, season with tomato sauce with vegetables, add chopped boiled porcini mushrooms or champignons, heat to a boil, fill the baskets baked from butter or puff pastry with this mixture, sprinkle with parsley and immediately serve on a dish covered with a napkin.
You can also prepare crayfish necks.

Oysters in baskets (tartlets) in sauce

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

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

Shrimp and cheese tartlets

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

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

Tartlets with green peas and sardines

Ingredients:
-100 g green peas,
-100 g of canned sardines in oil,
-100 g of tomatoes,
-1 boiled egg,
-80 g mayonnaise,
-20 g mustard
- red ground pepper - to taste.

Preparation:
Chop the egg, cut the tomatoes into slices, mix the sardines with the egg and green peas, pepper and season with mayonnaise and mustard, after mixing them. Place the finished filling in the tartlets and garnish with tomato slices.

Tartlets with walnuts and garlic

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

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

Tartlets with carrots and processed cheese

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

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

Salmon tartlets

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

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

Tartlets with smoked sausage, tomatoes and garlic

Ingredients:
-100 g smoked sausage,
-2 tomatoes,
-3 stalks of green onions,
-2 cloves of garlic

-salt, pepper - to taste.

Preparation:
Cut the smoked sausage and tomatoes into thin strips, add finely chopped garlic and onions, season with vegetable oil, salt, pepper and fill the finished tartlets with this filling.

Chicken and mushroom tartlets

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

Preparation:
Cut the boiled chicken fillet into small cubes, chop the eggs. If the pickled mushrooms are small, leave them whole, if large, cut into pieces. Mix finely chopped tomatoes with eggs and chicken, add mushrooms, salt and pepper, season with mayonnaise and stir. Put the resulting mass in the tartlets, decorate them with herbs, put a small fungus on top of each tartlet.

Tartlets stuffed with meat, orange and nuts

Ingredients:
-300 g of boiled meat,
-1 orange,
-1 sweet and sour apple,
- juice of ½ lemon,
-2 tbsp vegetable oil,
-1 tbsp Sahara,
-1 tsp chopped nuts (any),
-10 olives,
-200 g mayonnaise,
-salt, pepper - to taste.

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

Tartlets with vegetable filling

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

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

Tongue-filled tartlets with cream cheese

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

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

Tartlets with salmon and red caviar

Ingredients:
-200 g salmon,
-150 g avocado
-2 boiled eggs,
-1 carrots,
-40 g red caviar,

Preparation:
Cut the salmon into small pieces. Chop the eggs, avocado and cucumber as well. Combine everything, mix and place in tartlets. Place caviar on top of the filling.

Tartlets stuffed with shrimp, eggs and green peas

Ingredients:
-300 g shrimp,
-4 boiled eggs,
-100 g canned green peas,
-100 g of grated cheese.

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

Tartlets stuffed with salmon and cheese

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

Preparation:
Grate frozen butter on a coarse grater. Then add cheese, finely chopped salmon and dill to the butter. Grind all ingredients in a blender until smooth, or pass through a meat grinder and chill in the refrigerator. Fill the tartlets with the filling, garnish with a sprig of dill and a slice of bell pepper.

Salmon mousse in tartlets

Ingredients:
-100 g smoked salmon fillet,
-200 g of Philadelphia cheese,
-1 clove of garlic
-1 tbsp red caviar,
-1 tbsp lemon juice
-3-5 sprigs of parsley,
- ground black pepper - to taste.

Preparation:
Cut the salmon fillets into small pieces. Add cheese, finely chopped herbs, pepper and blend until fluffy, adding lemon juice to taste. Use a piping bag or bag with a cut corner to fill the finished tartlets with mousse and garnish with herbs.

New Year's tartlets with cottage cheese and eggplant

Ingredients:
-1 eggplant,
-250 g of cottage cheese,
-2 tbsp chopped walnuts,
-1 bunch of dill,
- vegetable oil, salt, black pepper - to taste.

Preparation:
Cut the eggplant lengthwise, salt half, sprinkle with oil and bake in the oven for 30 minutes at 180 ° C. Then take it out and refrigerate. Take out the pulp and, combining it with cottage cheese, puree in a blender. Add nuts, salt, pepper to this mixture and stir. Fill the finished tartlets with the prepared filling and sprinkle with nuts on top. Cut out the slices of cheese using a Christmas tree template, dip each in mayonnaise, then in dill and set on tartlets.

Tartlets with quail eggs, mushrooms and celery

Ingredients:
-300 g of canned mushrooms,
-10 g dried mushrooms,
-5 boiled quail eggs,
-30 g green onions,
-1 celery root,
-100 g butter,
- grated nutmeg, salt, pepper - to taste.

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

Tartlets with carrot and mushroom filling

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

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

Tartlets with seaweed and squid

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

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

Tartlets with tuna, tomatoes and corn

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

Preparation:
Chop the eggs finely and mix with the tuna. Cut the tomatoes into cubes, grate the cheese on a coarse grater. Mix all the ingredients, season with mayonnaise, salt to taste. Grease the finished tartlets with tomato paste and put the filling in them. Bake in the oven at 180 ° C for 10 minutes. Then garnish with parsley sprigs and serve hot.

Julien in tartlets

Ingredients:
-500 g boiled chicken breast,
-500 g of champignons,
-300 g cheese
-2 onions,
-500 ml 20% cream,
-2 tbsp flour,
-vegetable oil.

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

Tartlets stuffed with potatoes and bacon

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

Preparation:
Cut the peeled potatoes into slices and sauté them with one finely chopped onion in butter. Divide the second onion in half: cut one half into rings, the other into small cubes. Cut the bacon into strips. Lay out 2 strips in the form of a cross in each tartlet, put potatoes in the center of each cross, salt and pepper, decorate with a ring of onions. Then tie the bacon and potatoes crosswise with strips of bacon and bake in an oven preheated to 180 ° C for 10 minutes. Add the remaining finely chopped onion to dry wine and simmer for 10 minutes, then mix with cream. Rub the resulting sauce through a sieve. Pour the sauce over the finished tartlets and serve.

Tartlets with walnuts and caramel

Ingredients:
-250 g coarsely chopped walnuts,
-185 g icing sugar,
-75 g cream
-80 g honey
-25 g butter.

Preparation:
Melt the honey and sugar over low heat in a heavy-bottomed bowl, shaking occasionally. Do not use a spoon, as the caramel may not work. When the mixture turns golden, add the nuts, stir and fill the tartlets with this filling.

Tartlets with cottage cheese, fruit and chocolate

Ingredients:
-400 g of cottage cheese,
-2 yolks,
-1 banana,
-1 orange,
- chocolate, sugar - to taste,
- a little vanilla sugar.

Preparation:
Using a mixer, beat the cottage cheese with the sugar and vanilla sugar until smooth. Then add the yolks and beat well until a fluffy, creamy mass is obtained. Cut the peeled fruit into small pieces. Fill the tartlets with cottage cheese cream. Place fruit pieces in a heap on top of each tartlet and sprinkle with grated chocolate.

FILLINGS FOR TARTALLETS

Red fish and cream cheese

It is very simple to prepare such a filling - fill a basket with delicate cream cheese, sprinkle with herbs, add a thin slice of lemon and garnish with a medium-sized piece of lightly salted red fish, rolled into a rose.
If suddenly you don't have cream cheese in the fridge, then the option with good butter is also acceptable. The main thing is that the oil is not hard, but slightly melted.

Cheese and chicken pate

A very satisfying tartlet that is baked in the oven and served hot. For the filling, you only need fresh chicken pate mixed with herbs, and not very spicy cheese that does not overpower the taste of chicken meat. It is better to serve such tartlets on lettuce leaves sprinkled with lemon juice.

Onions, curd cheese and caviar

Very exquisite tartlets that will decorate any occasion. At the same time, making them is not difficult at all. For the filling, you need a glass of the most inexpensive dry champagne, onions, butter, curd cheese and red caviar.

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

Vegetables and greens

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

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

Rabbit pate

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

Mushroom julienne

A tartlet is a great shape for mushroom julienne under a cheese crust. Julienne is prepared in the same way as the classic version, only it is baked in molds immediately along with a shortbread or unleavened basket. You will get a small variation of an open mushroom pie that can be eaten either scalding hot or lukewarm.

Ham, melon and colored sauce

For such a tartlet, you need a thinly sliced ​​ham (or jamon), in which you need to carefully wrap a piece of ripe melon and a sauce based on butter and herbs. We recommend that you grind the greens with a mortar before mixing all the ingredients for the sauce, then it will turn out to be uniform in consistency and color. We recommend not only smearing the bottom of the basket with this sauce, but also using it as a decoration, squeezing out a small amount using a pastry bag and a nozzle.

Radish, arugula and feta cheese

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

Shrimps, avocado, cherry

We recommend that you try filling the tartlet with a salad of shrimp, avocado and butter sauce. Steamed shrimp must be finely chopped (you can even grate it), add small cubes of ripe avocado to them. For dressing, you need to prepare a creamy sauce from 33% cream, a small amount of flour, butter, pepper, salt and garlic.

To prepare the sauce, you need to fry the flour in a dry frying pan until golden brown, pour in the cream, add the crushed garlic, salt, pepper and, stirring constantly, keep on low heat for several minutes. You can decorate the tartlets with cherry circles, laying them in a circle, and with herbs.

Tuna, olives, eggs, onions

For the filling, you will need canned tuna in its own juice, finely chopped olives and onions, very finely chopped eggs, salt and pepper to taste. For dressing, we recommend mixing a little fatty sour cream, lemon juice and olive oil. You can decorate the tartlets with whole olives and lemon slices.

Ham and canned peach

The filling is based on a salad of ham (or ham), herbs, grated cheese. From above, the tartlet can be covered with canned peach halves, after allowing the juice to drain. The fruity note will accentuate the taste of the ham, resulting in an original combination.

Cottage cheese and berries

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

Custard and fresh fruit

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

Wine pear

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

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

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