One of the favorite desserts of children in Soviet times was the “Korzinochka” cake, which can still be found on sale today. The dessert consists of tartlets with a sweet filling. Today, many options for filling the sand base have been invented, which allows you to diversify the taste of this dish. Such products will decorate the buffet table and are indispensable at a children's party.
Sweet tartlets made from shortcrust pastry
Ingredients:
- Flour - 250 g
- Butter – 130 g
- Powdered sugar - 50 g
- Water - 2 tbsp. l.
- Salt
- Vanilla sugar - 1 sachet
- Yolks - 2 pcs.
- Cherries in their own juice
Cooking method:
- How to make “Korzinochki” cakes from shortcrust pastry with protein custard:
- Mix the grated butter with flour, grind the butter into crumbs.
- Add sugar, vanilla sugar, powdered sugar, salt, eggs and water. Mix well.
- Form the dough into a ball, cover with cling film and place in the freezer for 15 minutes.
- Roll out the chilled dough to a thickness of 0.5 cm. Cut out the blanks.
- Measure the size of the workpiece using a mold. The diameter of the workpiece should be larger than the diameter of the mold in which the baskets will be baked.
- Carefully distribute the pieces into the mold and pierce the dough with a fork. Send to bake at 220 degrees for 15 minutes.
- The dough will shrink during baking. The baskets are removed from the mold very easily due to the large amount of oil.
- Fill the baskets with cherries in their own juice and decorate with protein-custard cream on top.
- Delicious and beautiful “Korzinochki” cakes with cherries and protein custard are ready.
Tartlet with strawberries and vanilla cream
Ingredients:
- 1.5 cups flour
- 150 grams butter
- 1/4 cup sugar
- 1 egg
- 1 tablespoon cold water
- salt
- 5 yolks
- 0.5 l milk
- 80 grams of sugar
- 50 grams of flour
- 2 tsp vanilla sugar
- strawberry
Cooking method:
- Remove the butter from the refrigerator about thirty minutes before you start cooking, cut it into cubes, and put it back in the refrigerator about five minutes before you start. - Mix flour with sugar and salt.
- Rub the butter into the flour mixture until it has the consistency of breadcrumbs.
- Add water and egg and gently knead into an elastic dough. There is no need to knead for a long time. Cover the dough with film and refrigerate for 30 minutes.
- Preheat the oven to 180 degrees. Roll out the dough, cut out circles of the desired size (this amount of dough made 24 pieces) and place them in molds. Prick the dough frequently with a fork.
- Bake for about 12 minutes (at 180 degrees). The dough should be dry, slightly golden.
- If you have special baking balls or extra dry beans, fill the base with them, so the dough will definitely not rise.
- For the cream, mix the yolks with sugar and flour.
- Boil milk with vanilla sugar in a saucepan.
- Pour the milk into the yolk mixture, stirring vigorously with a spatula.
- When the mixture becomes homogeneous, return it to the heat. Stirring, keep until thickened (without letting it boil).
- Cool the finished cream a little, transfer it to a bowl, cover with film and put it in the refrigerator.
- Distribute the cooled cream among the tartlets.
- Top with slices of fresh strawberries and lemon balm or mint leaves.
Tartlets with cottage cheese and fruits
for test:
- margarine or butter - 180 g
- flour - 500 g
- soda - 1 tsp.
- sugar - 100 g
- sour cream - 2 tbsp. l.
- salt - a pinch
For filling:
- cottage cheese - 300 g
- egg - 1 pc.
- sugar - 100 g
- vanillin - 1 g
Besides:
- strawberry jelly - 1 pack
- strawberries - 200 g
- nectarine - 1 pc.
Cooking method:
- Grind the chilled margarine on a coarse grater or knead it softened at room temperature. Mix with flour and sugar. Grind well.
- Add sour cream, but do not mix immediately, but sprinkle soda on top.
- This way we extinguish the soda in sour cream. Then we start mixing.
- Using your hands, quickly form the dough into a ball and put it in the refrigerator for about 30 minutes.
- While the dough is cooling, we prepare the curd filling, grind the curd through a sieve.
- Add egg, sugar and vanillin. If the cottage cheese is low-fat, add a small piece of softened butter. Mix well.
- Carefully roll out the chilled dough into a layer no larger than 7 mm. We cut into small squares and fill special metal muffin tins with the dough.
- If you don’t have molds, then make the baskets as follows. Cut mugs from the layer. Roll out 2 even flagella, twist them together and lay them out in a circle. It turned out to be a little goat.
- Fill the baskets with curd filling and place in an oven preheated to 250 °C for 20 - 25 minutes. After baking, remove the baskets from the molds and cool well.
- After the baskets have cooled well, let’s start decorating them. We dilute the jelly according to the instructions on the package. Cut strawberries and nectarines into small pieces.
- We put the pieces of fruit in the same muffin tins and fill them with the prepared jelly. Be sure to leave a couple of spoons of jelly. Cool in the refrigerator.
- Before removing the finished jelly from the mold, pour liquid jelly over the baskets. Place the jelly molds into a plate of boiling water and turn them over onto the basket. And put it in the refrigerator again for 5 minutes. The finished jelly will stick well to the liquid.
- Or just put the chopped fruit on a cooled basket and pour over the jelly. We put it in the refrigerator. The procedure can be repeated several times.
- Serve the baskets for tea.
Tartlet with custard and berries
Ingredients:
- 200 grams of flour
- 150 grams drained oil
- 100 grams of powdered sugar
- 1 packet vanilla sugar
- 2 egg yolks
- 250 ml milk
- 25 grams flour
- zest of 1 lemon
- strawberries
- currants, raspberries
- mint leaves
Cooking method:
- Sweet filling for tartlets Grind the yolks with sugar until a thick mixture of light yellow color is formed. Then gradually stir in the flour
- Bring milk to a boil, into which first add the zest of one lemon.
- Strain the hot milk through a strainer to remove the lemon zest, then pour the milk into the yolk mixture, actively stirring the resulting cream.
- Transfer the pan with the cream to the stove, stirring all the time, cook for several minutes (until the thick cream is ready).
- Pour the finished cream into a bowl, sprinkle powdered sugar on top, cool and put away the refrigerator.
Chocolate tartlet in ten minutes without baking
Ingredients:
- 200 grams of chocolate
- 1 tsp butter
- cling film
- small cupcake tins
- fruits
- whipped cream
Cooking method:
- Turn the muffin tins over and cover with cling film, lightly grease with odorless vegetable oil.
- Melt the chocolate and butter in a water bath and keep stirring. When the chocolate is melted, take a spoon, scoop a little and pour the melted chocolate into the prepared molds in a thin stream.
- You need to do everything quickly, as the chocolate sets quickly.
- Place the molds in the refrigerator for a few minutes so that the baskets harden faster.
- Ready-made baskets can be filled with various fruits and berries. Strawberries with whipped cream would also look great.
Tartlets with prunes
Ingredients:
- 150 grams of flour
- 125 grams of margarine (drained butter)
- 1 egg yolk
- 50 grams of sugar
- prunes (according to the number of tartlets)
- 150 grams dark chocolate
- 200 ml cream 33%
- 100 ml yogurt (prune flavored)
- 10 grams of gelatin
- 1 cup walnuts
- 3 tbsp powdered sugar
Cooking method:
- First, let's bake the tartlets. Mix soft margarine with sugar, yolk and flour, grind thoroughly and knead into a soft dough.
- Sprinkle the table with flour and roll out the dough to a thickness of 5 mm. Cut out circles larger than the diameter of the molds and distribute the dough into the mold, pressing lightly with your fingers, the top of the dough should reach the edge of the molds.
- Place in a hot oven and bake at 180* until done (15-20 minutes).
- Wash the prunes, dry them with a towel and put a nut in the middle. Chop the remaining nuts
- Melt 100 grams of chocolate in a water bath, adding 1/2 tsp of milk (drained butter)
- Dip one edge of the prune into melted chocolate and sprinkle with chopped walnuts, put it in the refrigerator
- We turn the finished and cooled baskets upside down and dip the edges in chocolate, and then in chopped nuts, put them in the refrigerator so that the chocolate sets
- Dissolve 10 grams of gelatin (about 50 ml water) according to the instructions
- Whip the cream with powdered sugar until stiff, carefully add the yogurt and mix
- Gently add the slightly dissolved, cooled and strained gelatin into the cream and yogurt and beat thoroughly again with a mixer, put it in the refrigerator for 10 minutes
- We take our preparations out of the refrigerator, fill the baskets with “cream” (preferably from a pastry syringe), insert prunes into the center and sprinkle with grated chocolate.
Tartlets with fruits in jelly
Ingredients:
- Flour - 380 grams
- Oil – 300 grams
- Powdered sugar - 150 grams
- Sugar – 150 grams
- Eggs – 2 pieces
- Milk – 400 grams
- Gelatin - 1-2 tbsp. spoons
- Fruit - To taste
Cooking method:
- Grate the butter while it is cold. I had different packs, so the color is slightly different, it doesn’t play a big role. Rubbed. Add flour and powdered sugar.
- Knead the dough, you can use a mixer. There is no need to knead it for a long time. Form into a ball, wrap in cling film, and place in the refrigerator for an hour.
Tartlets with sweet filling
Ingredients:
For the test:
- flour - 225 gr.
- cold butter - 100 gr.
- salt - 1 pinch
- cold water - 2-3 tbsp.
For filling:
- eggs, large - 2 pcs.
- light brown sugar (Muscovado) - 175 gr.
- raisins - 100 gr.
- vanilla essence - 1 tsp. or vanilla sugar - 10 g.
- butter, room temperature - 50 g.
- low-fat cream, no more than 15% - 4 tbsp.
- walnuts, coarsely chopped - 50 gr.
Preparation:
- To prepare the dough, sift the flour into a bowl and add the butter, cut into cubes. Rub with your fingers until bread crumbs form. Add a pinch of salt, 2-3 tbsp. cold water and on a floured surface, briefly but gently knead the dough (it should feel our love). We form the dough into a ball, wrap it in cling film and leave it to rest for about 30 minutes. Don’t forget to turn on the oven at 170°.
- Remove the rested dough from the refrigerator and, tearing off small pieces, distribute it into tartlet molds. Carefully press the dough onto the surface of the mold, it should fit snugly to the bottom and walls. In this way, fill about 12 molds with dough (the number depends on the size of your molds).
- In a small saucepan, lightly beat the eggs and add all the other ingredients except the nuts. Place the pan over moderate heat and, stirring constantly with a wooden spoon, bring the caramel mass to a boil.
- Once the caramel begins to bubble, cook for another 3 to 4 minutes, stirring continuously, until the caramel begins to thicken. The mixture should be thick enough to hold on the back of a wooden spoon. It is important not to overcook the caramel and stir constantly, as it can burn very easily. Remove caramel from heat and mix with chopped nuts.
- We fill our raw tartlets with the filling so that it is flush with the edges of the dough. Bake for 15-18 minutes until golden brown. Let the tartlets cool for 15 minutes without removing them from the molds. Then we place our tartlets with the sweet filling on a wire rack or serve immediately while still warm.
Sweet tartlets
Ingredients:
- flour - 225 gr.
- butter, cold - 100 gr.
- salt - 1 pinch
- water, cold - 2-3 tbsp.
- any legumes for blind baking
Preparation:
- Sift flour onto a work surface. Place cold butter, cut into cubes, on top. Dip the butter cubes in the flour and thoroughly rub the butter into the flour with your fingers until you get a mixture that resembles bread crumbs.
- From the resulting mixture we form a slide with a depression in the center and add a pinch of salt and 2 tbsp. cold water.
- Working vigorously with your hands, knead a homogeneous soft dough. The dough must be kneaded quickly and carefully. If the dough crumbles, add 1 more spoon of cold water.
- Wrap the resulting dough in cling film and place in the refrigerator for just 30 minutes.
- Preheat the oven to 200º. From parchment paper we cut out several round blanks corresponding to the size and number of tartlet molds.
- Pinch off a piece of dough depending on the size of the molds and, pressing with your hands, distribute the dough along the bottom and walls of the mold. Carefully press the dough with your fingers onto the surface of the mold, paying special attention to the sides, to form a thin, even layer of dough. We clean off any excess dough with our hands.
- Place a piece of paper on each tartlet and top it with any beans: peas, beans, lentils (the same beans can be used every time with this baking method).
- Bake the tartlets in a preheated oven for 15 minutes. Then take out the tartlets, remove the parchment with beans and continue baking for another 5 minutes until the dough is lightly browned.
- Leave the tartlets in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.
Tartlets with kiwi and apricot
Ingredients:
- flour - 250 gr.
- butter, softened - 150 gr.
- powdered sugar - 200 gr.
- egg yolks - 5 pcs.
- a pinch of salt
- zest of ½ lemon
For cream:
- milk - 250 ml
- sugar - 60 gr.
- vanilla - ½ pod or 1 pinch of vanillin
- egg yolks - 40 gr. (2 pcs.)
- corn starch - 30 gr.
- vegetable cream - 125 ml
- natural cream, fat content more than 30% - 125 ml
For the jelly frosting (optional):
- gelatin - 4 gr.
- water - 125 ml
- sugar - 2 tbsp.
For decoration:
- strawberries - 11 pcs.
- kiwi - 1 pc.
- apricot 1 pc.
- mint leaves - 22 pcs.
Cooking method:
- Mix flour with powdered sugar and pour this mixture into a heap onto a work surface sprinkled with flour.
- Make a hole in the center of the slide and add a pinch of salt, grated zest of ½ lemon and butter at room temperature.
- Knead the butter with your hands, combining it with the rest of the ingredients until you obtain the consistency of fine bread crumbs. (*This procedure can also be performed using a blender.
- In this case, simply mix all the ingredients together in a blender, while the oil should be cold).
- Again make a well in the center of the mixture and add the egg yolks. Use your hands to knead a homogeneous plastic dough, but this must be done quickly! Otherwise the dough will be tough.
- Form the resulting dough into a ball, wrap it in cling film and place it in the refrigerator for at least 1 hour.
- In a small saucepan, mix milk, half the sugar (30 g) and vanilla (if using vanillin, add it at the very end of preparing the cream) and bring to a boil over moderate heat, stirring occasionally with a whisk.
- Meanwhile, in a separate bowl, mix the remaining 30 grams. sugar, egg yolks and starch.
- After the milk boils, reduce the heat to low, pour 1/3 of the milk into the egg mixture and stir with a whisk.
- Constantly and intensively stirring, add the resulting mixture into the pan with the remaining milk.
- When the mixture begins to thicken and turns into a homogeneous cream without lumps, remove the pan from the heat.
- Transfer the finished custard to another bowl (to cool faster) and cover with cling film so that it adheres closely to the surface of the cream.
- Let the cream cool slightly and place in the refrigerator until completely cooled.
- Preheat the oven to 180º. Pinch off a piece of dough according to the size of your molds and distribute the dough with your hands along the bottom and walls of the mold.
- Carefully press the dough with your fingers onto the surface of the mold, paying special attention to the sides, to form a thin, even layer of dough.
- The maximum thickness of the dough should be no more than ½ cm. Simply clean off any excess dough with your hands.
- We pierce the dough with a fork in several places so that the dough does not rise more than expected.
- Place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are golden brown.
- Leave the finished tartlets in the molds for 5 minutes, then remove them from the molds and transfer them to a wire rack to cool completely.
- This jelly slows down the darkening of fruits and makes them more attractive.
- It does not affect the taste in any way, so, in principle, you can do without it.
- I use a professional jelly coating on agar agar.
- But ordinary colorless cake jelly (for example, Dr. Oetker) is also perfect for these baskets.
- If you have a tendency toward perfectionism, I recommend making this jelly yourself, especially since it won’t be difficult to do.
- In a small saucepan, mix gelatin, water and sugar and bring to a boil.
- After the jelly boils and becomes transparent, remove the pan from the heat and cool.
- After the custard has cooled completely, proceed to the final stage:
- Using a mixer, whip the vegetable cream into a stable cream (it is important not to beat it!).
- As soon as a clear trace of the whisk begins to remain on the cream, carefully, in small portions, but quickly add the animal cream, continuing to whip.
- I’ll be honest, it wasn’t the first time I learned how to mix custard with whipped cream so that the cream didn’t cut out.
- Transfer the finished cream into a pastry bag and fill the cooled baskets.
- Cut the fruit into small slices and place on the cream.
- Using a brush, apply a little cooled jelly to the fruit.
- All. Shortbread baskets with creamy custard are ready to eat.
Classic sweet tartlets
The recipe for making sweet tartlets is universal. They can be filled with sweet cream, curd mass, berry mousse or just fruit. This is a light, delicious dessert that doesn’t require much trouble and always hits the spot.
Ingredients:
- Flour - 250 grams
- Sugar – 60 grams
- Salt - 1 pinch
- Butter - 100 grams (chilled)
- Yolk – 1 piece
- Water - 1 tbsp. spoon
- Vanilla extract - 1 teaspoon
Cooking method:
- The flour must be sifted with salt and sugar added. Mix thoroughly (you can use a food processor for this) and add cold butter, cut into small pieces.
- Start mixing again until the mixture becomes homogeneous. Doing this with your hands is also quite convenient, without using technology. Add a little vanilla extract to the dough (you can also add citrus extract to the recipe for making sweet tartlets).
- Combine the yolk with ice water, beat a little and pour into the dough. Knead it until it is homogeneous. Wrap in cling film or place in a plastic bag. Place in the refrigerator for about 2 hours.
- Then immediately turn on the oven and preheat it. Divide the dough into 6 parts, rolling them into small balls.
- Roll each one to the size of the mold, taking into account the sides.
- Place the dough in the pan, carefully trimming the edges. Make punctures along the bottom with a fork. You can put a small piece of parchment on top and sprinkle some peas, for example. Under its weight, the tartlet will keep its shape well. Place in a preheated oven and bake the sweet tartlets at home for about 20 minutes.
- Cool the finished tartlets a little, carefully remove them from the mold and you can fill them with whatever you have on hand.
Tartlets for caviar
Portioned serving of caviar in tartlets is very aesthetic (much more beautiful than traditional sandwiches), and it is also very convenient to eat: the tartlets are easy to take with your hands, the caviar will not roll off them, and you can put the appetizer into your mouth in one sitting, so there is no need to bite off.
Tartlets for caviar differ from ordinary ones in size (they are smaller), often in shape (they are taller, shaped like thimbles), and you can also find tartlets in the shape of a fish.
Butter is often an addition to caviar; this classic combination is replaced by cream or cottage cheese, often mixed with herbs and egg whites. Tartlets with caviar are decorated with thin slices of cucumber, lemon or lime, as well as herbs.
Sweet tartlets with grapes and coconut
This recipe belongs to the group of quick and tasty snacks for tea. Surely there are times when guests unexpectedly appear on the doorstep and need to be properly received. I offer my version of sweet tartlets made from puff pastry with grapes and candied coconut; they turn out no worse than store-bought ones.
Ingredients:
- grape,
- puff pastry,
- sugar and candied fruits.
Cooking method:
- First you need to roll out the dough not too thin, cut out circles with a glass.
- Place them in silicone molds.
- Cut the grapes into rings or cubes. You don't have to remove the seeds, although you prefer.
- Place the sliced grapes in the molds.
- Lay out the candied coconut.
- Add a little sugar; if the grapes are sweet, you don’t have to use it at all.
- Roll the dough into balls and place randomly in molds.
- Bake puff pastry tartlets for 15-20 minutes at 180ºC.
Questions and answers
Question: How to quickly make tartlets yourself?
Answer: You can place pieces of pita bread in muffin tins or fill them with store-bought puff pastry. The pita bread is lightly moistened and placed between two molds. Place in an oven preheated to 170 degrees for 5 minutes. The puff pastry is pricked with a fork and beans wrapped in foil are placed on top. They are prepared in 10 minutes in the oven at a temperature of 200-220 degrees.
Question: How to serve tartlets correctly?
Answer: The appetizer is brought out first and placed in the center of the table. Use large flat dishes and boards. It looks beautiful served on fresh lettuce leaves. In small plates you can serve ground nuts, dried berries, and candied fruits with the tartlets.
Finally, let us remind you that you can put holiday salads on your plates - “Olivier”, “Crab”, “Jewish” and even “Herring under a fur coat”. Use decorations in the form of fresh greenery leaves. Cut one of the filling ingredients into thin slices and roll into tubes. Beautiful presentation will improve your appetite and add sophistication to simple dishes.
Sweet tartlets with onions and tomatoes
Tartals are baskets of dough that are filled with various fillings. An excellent combination would be onions and tomatoes. Such a dish will always look beautiful on the table and will not leave anyone indifferent.
Ingredients:
- 3 cups small tomatoes
- 1 sweet onion, quartered, thinly sliced (about 2 cups)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon sherry vinegar
- 480g frozen puff pastry (2 sheets), thawed
- grated Parmesan cheese
Cooking method:
- Preheat the oven to 200 degrees C. Prick the tomatoes with a fork or the tip of a sharp knife. In an ungreased baking dish, combine tomatoes, onion, oil, rosemary, salt and pepper. Roast for 25-30 minutes, or until the onion is soft. Remove from oven. Pour in vinegar; let cool.
- Line a large baking sheet with parchment paper or foil. Unroll the puff pastry on a lightly floured surface. Using a cookie cutter, cut out 7cm.
- Spoon 2 tablespoons roasted tomato mixture onto each circle. Bake for 15-20 minutes, or until golden brown. Let sit in the oven for another 5 minutes before serving. Sprinkle with cheese. The recipe makes 18 tartlets.
Hot tartlets
The appetizer is served “piping hot.” Hot baked tartlets are very juicy, moderately crispy and incredibly aromatic. Cooking feature:
- The filling in the finished tartlets is baked for 7 minutes.
- Baskets of raw dough are greased with vegetable oil and then baked in the oven with the filling for 20 minutes.
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With chicken and mushrooms (julienne)
The filling is prepared in advance so that you don’t have to stand at the stove later. You can use unsweetened shortbread or puff tartlets.
Ingredients for a package of 10-12 tartlets:
- medium-sized champignons – 200 g;
- chicken fillet – 200 g;
- onions – 1 pc.;
- flour – 1 tbsp. spoon;
- sour cream – 150 g;
- hard cheese – 100 g;
- salt, ground black pepper, a mixture of Italian seasonings to taste.
Preparation:
- Finely chop the onion and fry until golden brown. Transfer to a plate.
- Wash and dry the chicken fillet. Cut into thin slices. Fry in the same pan. Place the chicken with the onions.
- Cut the champignons into slices. Fry until liquid evaporates (about 10-15 minutes)
- Meanwhile, in a separate frying pan, heat the flour until golden brown.
- Add chicken and onions to mushrooms. Stir.
- Pour sour cream in a thin stream.
- Mix flour with 1-1.5 tbsp. spoons of water and add to mushrooms and chicken.
- Salt and season to taste.
- Simmer over low heat for 3 minutes.
- When guests arrive, divide the chicken julienne into tartlets. Sprinkle generously with grated cheese. Bake at 180 degrees at the top of the oven for 5-10 minutes.
With sausage and cheese (mini pizzas)
It is not customary to serve pizza at the holiday table. But the original presentation in tartlets changes things.
For 10-12 puff pastries you will need the following ingredients:
- smoked sausage – 200 g;
- medium-sized tomatoes (preferably cherry) – 150 g;
- hard cheese – 100 g;
- thick tomato paste – 3 tbsp. spoons;
- greens for decoration.
Preparation:
- Grease tartlets with tomato.
- Place thinly sliced sausage in a circle.
- Place grated cheese on top.
- Cut the tomatoes into thin rings.
- Place a tomato ring in the center of each tartlet.
- Bake mini pizzas for 5-10 minutes in the oven at 180 degrees.
- When serving, garnish with sprigs of parsley, basil or other herbs.
Tartlets with custard and peaches
For shortbread dough:
- 250 g premium flour
- 125 g butter
- 100 g powdered sugar
- 1 yolk
- 1-2 tbsp. spoons of milk
- a pinch of salt
- 5 drops almond essence
For cream:
- 200 ml milk
- 1 egg
- 1 yolk
- 2 tbsp. spoons of powdered sugar
- 2 tbsp. spoons of flour or starch
- 50 g butter
- 150 g peaches (from compote)
- 5 drops peach essence
- almonds for decoration
Cooking method:
- Mix butter, powdered sugar, salt, yolk and milk and almond essence. Add sifted flour and knead the dough. Wrap the dough in foil and place in the refrigerator for 1-1.5 hours.
- Roll out the dough and cut into 10 squares. Line the pan with dough and prick the bottom with a fork. Bake at 200 degrees for 8-10 minutes (if metal molds are used, the time must be reduced).
- Cut the peaches into slices. Beat eggs with powdered sugar, add warmed milk, flour or starch. Place the mixture on the stove and bring to a boil while stirring constantly. Add butter and peach essence to the cream and mix well again.
- Place peaches in lightly baked shortbread baskets and fill with cream. Place almonds on top. Bake in an oven preheated to 180-200 degrees for 15-20 minutes (if metal molds are used, the time must be reduced). You can brown already baked baskets with the top heat of the oven, after lightly greasing them with butter.
- Baskets can be baked with different fruits. If apricots, peaches and cherries are used, then almond essence should be added to the shortbread dough, and a flavor corresponding to the fruit should be added to the cream. If you use bananas, raspberries, strawberries, pineapple, then vanilla essence should be added to the dough.
Cold tartlets
The most versatile snacks for parties and buffets. There is one secret to the amazing taste of these tartlets. Before filling the basket with something tasty, you need to grease it with melted butter, sour cream or a suitable sauce. An hour in the refrigerator, and the snack will be incredibly tasty and tender.
With crab sticks
The most affordable are crab tartlets. The filling is simple, tasty and original.
For 20 mini tartlets you will need:
- crab sticks – 4 pcs.;
- curd cheese or soft cottage cheese – 100 g;
- garlic – 1 clove;
- paprika – 0.5 teaspoon;
- pickled cucumber for decoration.
Preparation:
- Coarsely chop the crab sticks.
- Mix with curd cheese, grated garlic and paprika.
- Blend with a blender until smooth.
- Place in a pastry bag (file) fitted with a star tip.
- Fill the baskets.
- Cut the cucumber into thin slices, roll into tubes and insert into the filling in the center.
With cod liver
The appetizer is modest in price, but masterpiece in taste. It flies off the table in an instant, especially with white wine.
Ingredients for packaging tartlets:
- cod liver – 1 jar;
- boiled eggs – 3 pcs.;
- green onions – 1 bunch;
- mayonnaise – 3 tbsp. spoons;
- lettuce leaves to taste.
The filling is prepared as follows:
- Drain the oil from the cod liver and mash with a fork.
- Mix with finely chopped green onions.
- Add eggs, cut into small cubes.
- Season with mayonnaise.
- Place a piece of lettuce into the tartlets.
- Fill with a mixture of liver, eggs, mayonnaise and onions.
With lightly salted pink salmon
Tartlets with red fish have an exquisite taste. Salmon is often used for the filling. But no less tasty and at the same time affordable pink salmon tartlets. The fish needs to be cleaned, filleted and sprinkled with a mixture of 2 tbsp. spoons of salt and 0.5 tbsp. spoons of sugar. Wrap in film and refrigerate for 8 hours.
Ingredients for a package of mini tartlets:
- 100 g lightly salted pink salmon;
- 100 g soft cheese (you can use inexpensive “Yantar”);
- 100 g mayonnaise;
- 50 g pickled cucumbers;
- 50 g fresh parsley.
Recipe:
- Finely chop the parsley and cucumbers.
- Mix with soft cheese and mayonnaise.
- Stuff the baskets.
- Cut pink salmon fillet into thin long slices.
- Roll up nicely and place on top of the tartlets.
Sand tartlets with custard
Ingredients:
- 200 g butter
- 2 large yolks
- half a glass of granulated sugar
- 2.5 cups flour
- 2-3 tbsp. l. cold water
- 550-600 ml milk
- 200 g granulated sugar
- 2 tbsp. l. potato or corn starch
- 2 yolks
- 1/3 tsp. vanillin
- sweet and sour fruits and berries
Cooking method:
- Grind the butter with granulated sugar and vanilla.
- Add 2 yolks to the mixture and mix well.
- Sift half of the specified amount of flour into the butter mixture.
- Mix lightly with a spoon. Pour in 2 tablespoons of cold water.
- Continuing to knead the dough with your hands, add the remaining flour.
- If the dough turns out to be steep and too crumbly, then add another 1-2 tablespoons of water.
- The dough should be quite soft and pliable.
- Grease the molds with butter/margarine and sprinkle with a little flour.
- We pinch off small pieces of dough and distribute them among the molds, pressing them well against the walls and bottom.
- Place the molds in the refrigerator for an hour. At this time, preheat the oven to 180 degrees.
- Bake for 20 minutes until golden brown.
- Prepare the custard: grind the yolks with granulated sugar, starch and vanillin.
- Pour in a little milk and place on medium heat.
- While constantly stirring, pour in the remaining milk and cook until boiling.
- Remove from heat after boiling and cool.
- Fill the shortbread baskets with cooled cream.
- Decorate with fruits or berries. Place in the refrigerator for an hour before serving.
