How to bake puff pastry tartlets at home

Puff pastry tartlets are the perfect snack for the holiday table! This simple dish has a lot of cooking options, allowing you to fill a rich basket with ingredients for every taste and income. And its miniature size allows guests to enjoy dinner without compromising their figure.

The exact origin of this dish is not known for certain. Some say that the birthplace of tartlets is French cuisine - the stronghold of everything miniature and exquisite. Some sources write that the dish was invented in Italy, which masterfully combined dough with savory ingredients. And some even believe that the first tartlets appeared on the tables of the ancient Romans. Thus, the Romans tried to combine the cult of the body and love for all kinds of feasts. It turns out that today's popular way to control the amount you eat by replacing a large plate with a small one was invented not by glossy magazines, but by the ancient Romans.

There are many options for preparing tartlets. They can consist of a minimum amount of ingredients or have a fairly complex filling. Some recipes suggest not changing your favorite flavors and first preparing traditional salads, and then filling a puff pastry basket with them. But before choosing the filling, you need to achieve the correct shape and taste of the baskets.

Use pre-chilled dough and press the bottom of the tartlet with dry beans to ensure it is flat.

How to make puff pastry tartlets - 15 varieties

1. Delicate tartlets with red fish
2. Original recipe with shrimp
3. Tartlets with julienne
4. Baskets with chicken and mushrooms
5. Baskets with dietary filling
6. Exquisite tartlets for a buffet table
7. Traditional holiday recipe plus avocado
8. A simple recipe with prunes
9. Tartlets with cod liver
10. Baskets with seafood
11. Favorite taste in a new version
12. Vitamin basket
13. Pears in wine
14. Recipe with custard and berries
15. Cottage cheese baskets

Video about what to put in tartlets. 5 simple and delicious fillings

And finally, I suggest you watch a wonderful video with the top 5 fillings for tartlets. Simple, budget options that won't put a dent in your wallet. But the table will be full of various snacks in different ways!

It's time to wrap up, thank you for visiting. I hope you now have a choice of different tartlet fillings. In general, fantasize and experiment, because you can put absolutely any salad in these edible plates. It will be original, and yet in a new way, rather than simply serving the salad on a platter.

Wishing you bright holidays, noisy companies and cheerful friends! See you soon!

Delicate tartlets with red fish

Perhaps the classic recipe for making tartlets, if such a thing exists. Lightly salted salmon, trout or other red fish of your choice can be used as red fish.

Ingredients:

• Lightly salted salmon - 200 g;
• Curd cheese (for example, Hochland) - 1 package 140 g;
• Dill - 1 bunch;
• Tartlets - 18-20 pcs.

Preparation:

Thinly slice the red fish, wash and chop the dill and mix with curd cheese. Fill the butter baskets with the resulting mass, place slices of fish with a rosette and a sprig of dill on top. The dish is ready to be served.

Festive appetizer with caviar and cream cheese

I liked this idea for a holiday table, when an appetizer with caviar is served on a circle of loaf and decorated very beautifully. Take note.

We will need:

• fresh loaf
• Mascarpone or Philadelphia cream cheese
• butter - 250 gr.
• finely chopped dill
• Red caviar

Using a glass or mug, cut out circles with a diameter of approximately 7-8 cm from the loaf slices, although this is not at all important. Using a knife, cut off the crust along the edges.

Remove the butter from the refrigerator in advance so that it becomes soft.

Grease the edge of each circle (rib) with butter and immediately roll it in chopped dill.

We will need the remaining oil for decoration (if you want, of course), so we place it in a pastry bag.

Grease the top of the loaf circles with cream cheese.

All that remains is to lay out the red caviar and decorate with butter roses.

Original recipe with shrimp

Another seafood recipe for making tartlets that will surprise you with an unusual combination of flavors.

Ingredients:

• Shrimp - 200 g;
• Chicken eggs - 2 pcs.;
• “Golden” apple – 1 pc.;
• Processed cheese - 1 piece;
• Hard cheese - 80 g;
• Pickled cucumber - 1 pc.;
• Mayonnaise - 2 tbsp. l.;
• A pinch of salt and black pepper;
• Arugula and dill - 1 bunch each;
• Tartlets - 15 pcs.

Preparation:

Defrost the shrimp in advance, boil them in boiling water for 3 minutes, cool and remove the shells. Bake the apple in foil for 15 minutes at 180 degrees. In a deep container, mix the apple pulp, both types of cheese and an egg, grated, finely chopped cucumber and dill. Season the filling with mayonnaise, salt and pepper and put it in the refrigerator for an hour. When the mixture has infused, fill the baskets with it. Top the dish with a couple of shrimp and a leaf of arugula.

Tartlets for the New Year 2021 “Pig in tangerines” with crab sticks

But you can cook these cute piglets for the New Year's table, because the New Year is just around the corner. The appetizer is not only simple and tasty, but also very cute. And besides, it’s very easy to prepare.

We will need:

• shortcrust pastry baskets
• crab sticks - 7-8 pcs.
• boiled rice - 50 gr.
• hard cheese - 50 gr.
• garlic - 1-2 cloves
• mayonnaise - 2 tbsp. l.
• sausage - 1 pc.
• black olives - 1-2 pcs.
• toothpicks

First boil the rice in salted water and let it cool. Then the water must be drained so that the rice is dry.

Grate the crab sticks on a coarse or medium grater.

We also grate the cheese and squeeze out the garlic. You will need very little garlic, just for a slight taste.

Mix all the ingredients and form balls with your hands to the size of the baskets.

Now all that remains is to decorate. We make snouts - cut the sausage crosswise into circles and squeeze out two holes with a juice tube. Glue the noses to the center of the ball.

We also make ears from sausages, just cut the circle in half. We attach each ear to the base with a toothpick. We only need sharp ends of toothpicks. We make eyes from olives.

Be sure to warn guests to remove toothpicks before eating.

Happy New Year to you!

Tartlets with julienne

This dish combines two favorite table treats. And its name smells more like France than Chanel perfume.

Ingredients:

• Mushrooms - 280 g;
• Onion - 1 head;
• Hard cheese - 120 g;
• Butter - 90 g;
• Flour - 1 tbsp. l. without slide;
• Salt and black pepper;
• Vegetable oil - 1 tbsp. l.;
• Yeast-free puff pastry.

Preparation:

Melt the butter in a frying pan, add the ingredients to it in the following sequence: onion, after a couple of minutes, washed and chopped champignons, then, when the mushrooms give juice, flour. Stir and simmer for several minutes, seasoning with salt and pepper. Grease tartlet molds with oil and fill with dough, pressing it to the bottom and edges. Place the tartlets in an oven preheated to 180 degrees for 10 minutes, then remove, fill with mushrooms and sprinkle with grated cheese. Leave in the oven for another 15-20 minutes until crispy. We take it out and cool it.

Tartlets with mushrooms and cheese in the oven

Especially for mushroom lovers - baskets filled with mushroom filling with virtually no other impurities. Delicious!

For the snack you will need:

• Baskets – 20 pcs.
• Mushrooms (champignons) – 1 kg
• Cheese – 150-200 g
• Cream – 0.5 tbsp.
• Dry herbs (basil) - a pinch
• Vegetable fat for frying
• Salt

Preparation:

• Wash the mushrooms and cut them into small cubes.
• Peel and chop the onion and fry in a frying pan until transparent.
• Add mushrooms to it and fry until the moisture evaporates.
• Salt, add herbs.
• Pour in the cream, reduce by half, and cool the mixture.
• Grate the cheese and mix with the filling.
• Fill the molds with the mixture and bake until golden brown.

Baskets with chicken and mushrooms

Another classic recipe, similar to julienne, but a little more satisfying.

Ingredients:

• Chicken fillet - 300 g;
• Mushrooms - 500 g;
• Cream or sour cream - 3 tbsp. l.;
• Hard cheese - 90 g;
• Onion - 1 voice;
• Salt pepper.
• Tartlets - 16 pcs.

Preparation:

Finely chop the mushrooms and fry with onions, salt and pepper. Cook the chicken fillet in salted water for 40 minutes after boiling, cool and finely chop. Add the chicken to the mushrooms, pour in cream or sour cream. Mix everything well, place on tartlets and sprinkle with grated cheese. Place in an oven preheated to 180 degrees for 15 minutes. If desired, decorate with greenery.

Appetizer stuffed with sprat

The bachelor's version of the appetizer is prepared ridiculously simply, from products often found in the refrigerator, including hearty, flavorful sprats. If desired, vary the recipe a little.

For 8-10 baskets you will need:

• Sprats – 200 g
• Cottage cheese – 150-200 g
• Cheese – 150 g
• Green onions – bunch
• Egg – 1-2 pcs.
• Tomato – 1 pc.
• Salt – 1 pinch
• Pepper to taste

Preparation:

• Wash the onion, dry it, and chop it finely.
• Grate the cheese.
• Separately combine cottage cheese and sprats, mashing everything with a fork, greens, half of the grated cheese, egg, pepper, salt if necessary.
• Place in prepared molds, decorate with small slices of tomatoes, and bake for 15 minutes.
• If you don’t have ready-made molds, you can cut the puff pastry into squares and place them in muffin tins.
• The appetizer also looks beautiful, in which the sprats are not chopped for salad, but are immersed entirely in the mass with the tails up - it turns out unusual, bright, and beautiful.

Baskets with dietary filling

As you remember, the original purpose of the treat was to control what was eaten. This recipe allows you to control not only the amount of food, but also the calorie content by filling the baskets with dietary stew.

Ingredients:

• Yeast-free puff pastry - 1 package;
• Chicken fillet - 250-300 g;
• Onion - 1 head;
• Red bell pepper - 1 pc.;
• Medium-sized tomatoes - 3 pcs.;
• Garlic - 2 cloves;
• Parsley sprigs;
• Spinach;
• Salt, seasonings to taste.

Preparation:

Roll out the previously defrosted dough, then divide it into two parts. Divide the first half into squares and grease their edges with melted butter. Cut the remaining dough into squares of the same size, then step back a centimeter from each edge and cut out the core. Let's connect. Oil the future baskets and place them in the oven for 10 minutes. While the dough is preparing, chop the onion, bell pepper, garlic cloves, cut the tomatoes and chop the parsley. Coarsely chop the spinach leaves. Simmer the vegetables over low heat, add raisins, herbs and seasonings and salt. Fry the chicken fillet and add to the vegetables. Simmer together for a couple of minutes, then fill the ripened baskets.

Classic salted tartlets

Ingredients:

• 1 package of ready-made puff pastry without yeast (500 g.)
• 1 egg (optional)
• A little flour for rolling out the dough
• Baking parchment (optional)

Cooking method:

1. Unroll the pre-thawed dough, if packed into a roll, cut in half. If the dough was sold in 2 or more layers, then everything is simpler with 1 or more cuts. Before cutting, if necessary, you can sprinkle with flour and remove the excess.
2. Sprinkle one half of the dough with flour on both sides and cover with film (so as not to dry until your hands reach it), start working with the second. We cut the layer into 4 approximately equal parts in length and width (it is not necessary to measure everything down to mm) and we get 16 rectangular blanks.
3. I cut using 2 knives, cutting with one sharp knife along another long one, like a ruler. Accordingly, for variety, you can cut into squares, triangles, rhombuses and other shapes by cutting them a little differently.
4. We take one piece and, stepping back a little, depending on what kind of sides you want the vol-au-vent to have, we begin to cut it right through with a sharp knife. It is better to do this by holding the dough with two fingers, cutting between your fingers, so that the workpiece does not run away or wrinkle, but is cut.
5. Take out the cut out center and roll it out to the size of the outer piece. 1-2 rolls in length and 1-2 rolls in width, sprinkling with flour where needed. Let's try it on, the bottom can be larger than the sides, but it should not be smaller than them. There is no need to adjust the tunic to the tunic; the excess can then be cut off.
6. Place the bottom on a baking sheet with parchment. Lubricate with lightly beaten egg, you can use leison, or you can even use plain water. Place the sides on the bottom. 1 vol-au-vent is ready to bake! We do the rest of the vol-au-vents in this way. Excess bottom dough that protrudes beyond the sides can be easily cut with a knife; you can only cut off the very protruding ones; others will be practically invisible after baking.
7. There is no need to brush the sides themselves with egg or sprinkle flour, because... if they get on the side rising parts, this can worsen the lifting in this place and the shuttlecocks will become skewed or they will simply rise poorly.
8. Heat the oven to 220 degrees. Place the baking sheet with vol-au-vents in a hot oven for 10-15 minutes. It is advisable not to open the oven until the first rise, then you can. From the second half of the dough we make 16 more pieces.

Exquisite tartlets for a buffet table

The following recipe dictates several conditions to the cooks. Firstly, it is better to include it in the menu in late summer-early autumn, at the height of the watermelon-melon season. Secondly, in order for the dish to truly live up to its name, it is better not to skimp.

Ingredients:

• Parma ham - 100 g;
• Melon -500 g;
• Watercress - 1 bunch;
• Parsley and dill - 1 bunch;
• Cream - 150 ml;
• Flour - 1 tbsp. l.;
• Butter - 40 g;
• Sour cream - 40 g;
• Small avocado - 1 pc.;
• Garlic - 1 clove;
• Salt pepper.
• Juice of half a lemon or one lime;
• Unrefined cane sugar - 1 tbsp. l.;
• Balsamic vinegar - 1 tsp;
• Olive oil - 1 tbsp. l.;
• Tartlets - 8 pcs.

Preparation:

In a container, mix lemon or lime juice, balsamic vinegar and sugar. Peel the melon pulp from seeds, cut into cubes and immerse in the mixture. Prepare the sauce: melt the butter in a frying pan, stirring it with flour until smooth. While stirring, pour in the cream and after a couple of minutes turn off the heat. Mix sour cream and chopped garlic, add avocado whipped in a blender with herbs, salt and pepper. Stir everything thoroughly, add cream and place in the refrigerator for 40 minutes. Slice the ham so thinly that it forms slices. Place the sauce on the bottom of the baskets and add pieces of melon wrapped in ham on top. Drizzle with olive oil and garnish with watercress.

Homemade tartlet dough recipe

The taste of dessert and savory snack tartlets will be amazing if you make them from homemade puff pastry or puff pastry. Classic multi-layer dough is made from premium wheat flour, water, butter or margarine. If desired, additional ingredients are added - sour cream, kefir, milk, vinegar or citric acid, chicken eggs, which add softness and improve the quality of the finished product. The key is the cooking technology, thanks to which the dough becomes light, flaky, and rises well during baking.

Homemade puff pastry

• Time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 419 kcal per 100 g.
• Purpose: baking.
• Cuisine: international.
• Difficulty: medium.

To prepare puff pastry, high-quality butter and wheat flour are used. Spread and margarine should be avoided. If desired, replace the water with low-fat milk - the dough will acquire a more pleasant, delicate taste, but will become less elastic. A win-win option is to combine milk with chilled boiled water in a 1:1 ratio. The work surface is covered with parchment paper so that the pieces of dough do not stick to the table when kneading. The layers will be thin and even if the butter does not melt ahead of time, so it is recommended to work in a cool room.

Ingredients:

• flour – 3.5 tbsp;
• salt – 0.5 tsp;
• butter – 400 g;
• eggs – 2 pcs.;
• water – 150 ml;
• vinegar – 5 drops.

Cooking method:

1. Sift 3 cups of flour onto a work surface, forming a high mound.
2. Make a recess.
3. Add salt, a few drops of vinegar, water, and raw chicken eggs to the resulting hole.
4. Knead the dough, cover with a clean towel. Leave for 15 minutes.
5. Roll out into a layer no more than 1 cm thick.
6. Mash the butter with the remaining portion of flour.
7. Spread the butter over the dough.
8. Fold the edges towards the center, forming an envelope. The edges need to be pinched.
9. Carefully roll out the dough to form a rectangle 1 cm thick.
10. Fold the edges towards the center. The blank should resemble an open book.
11. Fold in half.
12. Wrap with cling film. Place in the refrigerator for 40 minutes.
13. Remove from refrigerator. Roll out into a layer 1 cm thick.
14. Fold the edges into a book shape and fold in half. Place in the refrigerator.
15. Repeat the procedure 2-3 more times.

Puff-yeast

• Time: 8 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 387 kcal per 100 g.
• Purpose: baking.
• Cuisine: international.
• Difficulty: medium.

Homemade puff pastry with yeast is light, crispy, and literally melts in your mouth. If necessary, compressed yeast is replaced with dry yeast (a little less than 1 teaspoon of product is required). To prepare unsweetened baked goods, the amount of granulated sugar can be reduced. The dough must be placed in the refrigerator after each rolling so that the oil separates the layers and does not soak into them . The workpieces should not be cooled in the freezer - the hardened butter will lose its plasticity and begin to crumble, which can cause tears to form during subsequent rolling.

Ingredients:

• flour – 500 g;
• butter – 350 g;
• milk – 300 ml;
• sugar – 6 tsp;
• pressed yeast – 12 g;
• salt – 1 tsp.

Cooking method:

1. Combine 100 ml of warm milk, sugar, yeast. Mix.
2. Add 1 cup of flour.
3. Mix again and leave the dough for 40 minutes in a warm place.
4. When a “cap” appears on the surface, add the remaining portion of milk and salt.
5. Add sifted flour in small portions.
6. Stir, add 50 g of soft butter.
7. Knead the dough for 15 minutes until it becomes smooth and elastic.
8. Form into a ball and wrap in cling film. Place in the refrigerator for 4 hours.
9. Place the remaining portion of butter on a sheet of parchment.
10. Cover with a second sheet. Roll out with a rolling pin to form a square layer.
11. Remove the dough from the refrigerator and make a deep cross-shaped cut in the center.
12. Gently stretch the ends apart to form a square.
13. Sprinkle with flour and roll out into a layer 1 cm thick.
14. Place butter on top.
15. Wrap like an envelope, pressing the edges.
16. Roll out the workpiece to form a layer 1 cm thick.
17. Fold in 3 times, wrap in cling film. Place in the refrigerator for 1 hour.
18. Remove from refrigerator. Roll out into a layer 1 cm thick.
19. Fold in 3 times, wrap in cling film. Place in the refrigerator.
20. Repeat the procedure 2-3 more times.

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Traditional holiday recipe plus avocado

Typically, the method of preparing this dish is quite simple and involves only a couple of ingredients. But this recipe suggests a slight departure from the classics.

Ingredients:

• Red caviar - 80 g;
• Avocado - 1 pc.;
• Half a lemon;
• Cucumber - 1 pc.;
• Parsley - a few sprigs;
• A pinch of salt;
• Tartlets - 15 pcs.

Preparation:

Cut the avocado in half and scoop out the yellow flesh with a spoon. Turn the pulp into puree using a fork or blender and pour in lemon juice. The puree should become a bright salad color.

If you see a brown tint, quickly add more lemon juice.

Fill the bottom of the muffin tins with avocado and place the caviar on top. We cut the cucumber as desired, into ribbons or half rings, and decorate the finished delicacy with it. You can also add a parsley leaf.

Tartlets made from puff pastry without yeast

Tartlets made from puff pastry without yeast are a pleasure to prepare - quickly and easily. Even a beginner can handle this. And the dish turns out beautiful and tasty. You can use any kind of pate or a not very wet salad so that the tartlets do not have time to get wet before they are eaten.

Ingredients:

• Puff pastry without yeast – 250 grams
• Poultry meat – 200 grams
• Butter – 80 grams
• Salt and pepper to taste
• Lemon juice – approximately 1 teaspoon
• Chicken broth – 50 grams

Cooking method:

1. Dust the table with flour and place the previously thawed dough on it, roll it out a little, being careful not to break the shape.
2. And cut out circles with a glass, which should be slightly larger than the mold.
3. By the way, you can simply cut the dough into squares, as in the following recipe, and then the tartlet will have an original shape.
4. Place the circles in the molds and press them against the walls. It is better to grease the molds themselves with oil so that the dough does not stick.
5. And in order for the baskets to bake evenly, you need to fill the baskets with peas or beans.
6. Bake until done, about 25 minutes.
7. While they are baking, you need to make the pate.
8. Grind the poultry meat in a blender or meat grinder to the desired consistency. Add chicken broth, butter and lemon juice + pepper and salt. And mix everything again. Place in the refrigerator to allow the pate to thicken.
9. We take the tartlets out of the oven and remove the peas. Remove the tartlets from the molds and wait until they cool down.
10. Transfer the pate into a pastry bag and fill the cooled tartlets.

A simple recipe with prunes

This treat requires a minimum of ingredients, but its taste will make you repeat the recipe over and over again.

Ingredients:

• Walnuts - 100 g;
• Prunes - 100 g;
• Garlic - 3 cloves;
• Tartlets - 10 pcs.;
• Mayonnaise - we determine the quantity ourselves.

Preparation:

Chop the walnuts, crush the garlic with a special device and mix everything with mayonnaise. Cut the prunes and add to the nuts. Fill the tartlets with filling and take out the finished dish.

Nutritional and energy value:

Tartlets with cod liver

Cod liver stands out among other canned fish products not only because of its exquisite taste, but also because of its calorie content. But the miniature size of the baskets will allow you to enjoy the taste in moderation.

Ingredients:

• Cod liver - 250 g;
• Eggs - 2 pcs.;
• Mayonnaise - 40g;
• Dill - 1 bunch;
• Olives - half a jar;
• Tartlets - 10 pcs.

Preparation:

Finely chop the hard-boiled eggs, separate the cod liver from the oil and cut it. Combine the ingredients with half the dill. Mix the chopped other half of the greens with mayonnaise and place on the bottom of each tartlet. Next, fill the basket with the egg-fish mixture. Finish cooking by decorating the dish with chopped olives.

Tartlets with beets and herring

A very tasty and original appetizer for any table, be it festive or everyday, will be an appetizer with beets and herring.

Ingredients:

• Lightly salted herring - 100 g;
• Ready-made tartlets - 10 pieces;
• Mayonnaise - 100 g;
• Beets - 1 large;
• Lettuce leaves and greens for decoration.

Cooking method:

1. Boil the beets until tender. Remove the peel and grate on a coarse grater.
2. Pour 1 teaspoon of mayonnaise into the bottom of each tartlet and carefully spread it over the sides.
3. We place a beautiful lettuce leaf on top, so that the edges do not stick out on the sides, but beautifully frame the basket.
4. Very carefully place the grated beets on the lettuce leaf with a teaspoon.
5. Cut the herring fillet into thin strips no more than 3 cm in length.
6. Place 2 of these strips on each tartlet on top of the beets.
7. Decorate with greens and serve.

Baskets with seafood

Another sea tartlet recipe will delight guests not only with taste, but also with benefits due to the high iodine content in kelp.

Ingredients:

• Squids - 2 pcs.;
• Sea kale - 100 g;
• Onion - 1 pc.;
• Vegetable oil - 2 tbsp. l.;
• Vinegar, water - half a teaspoon each;
• Parsley - 1 bunch;
• Tartlets - 6 pcs.;
• Salt pepper.

Preparation:

Boil the pre-prepared squid in water with salt for three minutes. Chop the onion and sprinkle it with vinegar mixed with water. Cut the squid meat into strips and add to the seaweed and onion. Season with oil, salt and place in baskets. Serve garnished with parsley.

Delicacy in baskets with fruits and jelly

But in tartlets you can serve not only salty snacks, but also sweet desserts. Most likely, this will require a separate article. But I will still share one recipe with you. Children will especially be happy with him. True, here you will have to tinker in the kitchen, but as a result you will get a chic festive and very beautiful dessert.

We will need:

For the test:

• flour - 300 gr.
• butter - 200 gr.
• egg - 1 pc.
• powdered sugar - 100 gr.
• salt - a pinch

For filling:

• cream cheese - 200 gr.
• powdered sugar - 50 gr.
• oranges - 2 pcs.
• kiwi - 2 pcs.
• pomegranate seeds
• grape
• gelatin - 10 gr.
• water – 70 ml
• chocolate - 30 gr.

Try to prepare the baskets yourself. Made from homemade dough, they are softer and tastier, which is important for dessert.

Heat the butter at room temperature. Add butter and a pinch of salt to the sifted flour. Mix in the powdered sugar and beat in the egg. Knead the dough with your hands until smooth. Then we place it in a plastic bag and put it in the refrigerator for 20 minutes.

Grease the dough molds with vegetable oil. Break off a small piece of the dough, form a ball and spread the dough over the basket with your fingers. And pierce the dough at the bottom in several places with a fork.

To prevent the dough from swelling, place peas, a champagne cork on the bottom, or cover with another mold.

Place the molds with the dough in an oven preheated to 170 degrees and bake until golden brown (20 minutes). The baskets must cool completely.

And we begin to prepare fruit decorations. Fill the gelatin with cold water and let it swell for 15 minutes.

Cut the orange into very thin slices, each no more than 2 mm wide. To do this, use a very sharp knife. We will make flowers, each of them will need 5 orange slices. Dip each slice into the swollen gelatin and place one on top of the other on cellophane. We twist it into a flower shape and place it in a glass to fix the shape. This is how we prepare the flowers for all the tartlets, place a grape in the middle and pour the remaining gelatin over them. Place in the refrigerator for 1 hour until the jelly hardens.

We also cut the kiwi into very thin slices. Line the tartlet molds with cellophane. We also dip the kiwis in gelatin and place them on the bottom of the mold. We place an almost frozen orange rose on top. We tie the cellophane bag with the mold and fruit and put it back in the refrigerator until the gelatin completely hardens.

While our flowers are frozen, we prepare the cream. Beat the cream cheese with a mixer (Mascarpone whips very well) and powdered sugar. Place the cream in a pastry bag and squeeze it into the bottom of the baskets.

We place fruit beauty on top of the cream and place it on a beautiful plate. And before the guests arrive, we put the dish in the refrigerator.

I think that with such a dessert you will amaze and delight all your guests.

Favorite taste in a new version

This combination, beloved by many, is appropriate not only in the form of a salad: it will become an appetizing and quite budget-friendly filling for tartlets.

Ingredients:

• Crab sticks or meat - 1 package;
• Long smooth cucumber - 1 pc.;
• Boiled rice - 200 g;
• Corn - 1 can;

Preparation:

Cut crab sticks and peeled cucumber into small cubes. Mix the ingredients, add a can of canned corn to them, after draining the juice, and boiled rice. Season the filling with mayonnaise, add salt and mix. Fill the baskets and decorate with herbs if desired.

Vitamin basket

This treat will appeal to followers of various gastronomic trends (especially if feta cheese is replaced with soy tofu) and adherents of a healthy lifestyle.

Ingredients:

• Radish - 150 g;
• Feta cheese - 150 g;
• Arugula - 1 bunch;
• Tartlets - 10 pcs.;
• Salt, salad spice mixture.

Preparation:

Fill the bottom of the tartlets with feta cheese, top with radishes, cut into rings, and arugula leaves. Salt and season with a mixture of spices. If desired, you can sprinkle with lime juice.

Pears in wine

In this recipe, all the attention is focused not on the main products, but on the nuances of the flavors of the spices. Thanks to their combination, the dish has a tart unusual taste and an intoxicating aroma.

Ingredients:

• Large pears - 4 pcs.;
• Red fruit wine - 300 ml;
• Brown sugar - 180 g;
• Black pepper - 8 peas;
• Puff pastry - 250 g;
• Butter - 20 g;
• Powdered sugar - 2 tsp;
• Lemon zest - 1 tsp;
• Half a cinnamon stick.

Preparation:

Add wine, sugar, and a mug of water to the pan. Heat the syrup over low heat until the sugar dissolves. Add zest, pepper and cinnamon to them. Remove the peel from the pears, leaving the stems intact if possible, and dip the fruit in the wine. As soon as the pan boils, reduce the heat and cook, stirring. When the pears soften and take on the color of wine, carefully remove them. Boil the broth, remove from heat and wait for it to thicken and cool. Roll out the dough and cut out circles with a diameter of 12 cm using a cup. We cut half of each pear so that it can be fanned out. Place the fruit in the middle of the dough circles, then oil the edges and sprinkle with powder. Bake in the oven for 10 minutes at 230 degrees. Before serving, pour over thickened syrup and serve with ice cream.

Secrets and tricks

Cooking any dish has its own subtleties and tricks that are well known to experienced housewives. Baking homemade snack baskets also has its secrets:

1. To prevent the bottom of shortcrust pastry products from swelling, you can often prick the dough pieces with a fork or pour dry peas or beans into them.
2. Homemade tartlets can be stored in the freezer: from puff pastry and yeast dough - up to 5 days, from shortbread up to 30. They must be thawed at room temperature before use.
3. If you use margarine rather than butter to knead the dough, then you do not need to add salt, there is enough of it in this ingredient.
4. Silicone molds should be filled with dough when they are already on the baking sheet, so that they do not deform when transferred from the table.

And finally, it’s worth clarifying one more nuance: tartlet dough should be prepared only from fresh, high-quality ingredients. Neglecting this rule can not only ruin the feast, but also cause harm to health.

Recipe with custard and berries

Easy pastries that you can prepare to pamper yourself during the berry season.

Ingredients:

• Flour - 300 g;
• Butter - 125 g;
• Sugar - 180 g;
• Salt - ½ tsp;
• Egg - 1 whole and 3 yolks;
• Vanilla sugar - 3 tsp;
• Milk - 0.5 l;
• Corn starch - 25 g;
• Raspberries - 200 g;
• Powdered sugar.

Preparation:

Mix 250 g flour, 1 tsp. vanilla and 80 g of regular sugar, as well as salt, add cubes of cold butter and grind into crumbs. Add one beaten egg and knead the dough. Place the dough in a bag and put it in the refrigerator. For the cream, beat the yolks with sugar, mix in 50 g of flour, starch and a small amount of cold milk. Add the remaining vanilla sugar. Bring the rest of the milk to a boil and pour it into the yolks in small portions in a thin stream. Set the heat to low and, stirring, heat until thickened, without bringing to a boil. Take the dough out of the refrigerator, roll it out, cut out circles according to the diameter of the mold.

Before baking, the tartlets can be refrigerated again: the dough will set and the beans will not be needed.

We bake the tartlets at 220 degrees until lightly browned. Fill the finished tartlets with cream, decorate with berries and refrigerate for a couple of hours. Before serving, sprinkle with powdered sugar.

How to make tartlets at home?

For snack baskets prepared at home, it is not enough to knead delicious dough; you also need to be able to form them correctly. There are three ways to make tartlets from dough and another quick way that does not involve fussing with the dough at all. Let's look at each of them in more detail with photos and video explanations of the process.

Using iron molds

Small metal muffin tins are ideal for baking shortcrust pastry snack baskets. To create them, you need to proceed as follows:

1. Roll out the shortbread dough into a layer no more than 5 mm thick.
2. Use a cake pan to cut out circles with a shaped edge like a glass.
3. Place each circle in a separate mold and spread it along the sides and walls with your fingers.
4. Send the preparations to the refrigerator for 20-30 minutes, after pricking the bottom with a fork. Then bake in a preheated oven until golden brown.

Since shortbread dough contains enough fat, the molds do not need to be greased. The finished tartlets will come away from the walls just fine.

Tartlets without molds

This forming method is suitable for shortbread and puff pastry. Instead of special culinary rings or cuttings, you can use ordinary glasses of different diameters. The sequence of product formation in this case will be as follows:

1. Roll out the shortbread or puff pastry into a layer 0.5-0.7 cm thick.
2. Using a glass of larger diameter, cut out circles from it.
3. Cut out the centers of half the circles with a glass (or ring) of smaller diameter.
4. Place the resulting rings on the circles to form sides. For greater reliability, they can be glued together with an egg shaken until smooth.

The bottom of the products also needs to be pricked with a fork, but the sides should not be used, because the higher they rise, the more filling will fit into the tartlet.

No problems with dough: from lavash

Quite quickly and simply you can prepare snack baskets from thin Armenian lavash. The sequence of actions with this method of formation will be as follows:

• Cut a thin sheet of lavash into small equal squares.
• Place them in pairs on top of each other, as shown in the video. To make them stick better, you can grease the contact points with egg.

• Then line the bottom and sides of a metal muffin tin with them.
• Dry the pita bread for 3-5 minutes in a preheated oven. Then let the tartlets cool, remove them from the mold and fill them with the prepared filling. By the way, you can also make rolls from pita bread. They are beautiful, tasty and very easy to prepare.

In a similar way, you can form baskets from hot waffles, without rolling them into a tube once after baking, but placing them in a muffin tin.

How to apply the silicone mold?

The difficulty with using a silicone mold when baking homemade tartlets is that it is very difficult to distribute the dough along the side walls. When pressed with your hands, they are deformed every now and then.

To prevent this, the cut-out round blanks are placed in molds using a special device that can easily replace a glass of the appropriate diameter. A circle of dough is placed on its bottom from the outside, and then the vessel is turned over and placed in a silicone mold.