Tartlets with sweet filling: the most delicious recipes for children

The hostess of the house wants to spice up the festive table with something extraordinarily tasty, but easy to prepare. It happens that there is not enough time to bother creating a “masterpiece”, and the guests are already at the door. In such a situation, light snacks help.

Today we will talk about 5 simple fillings for sweet tartlets that will appeal to both adults and children.

I would like to note that for sweet tartlets it is recommended to use a base made of thick (short pastry) so that the dish does not seem too cloying.

Tartlets with curd cream and berries

A very successful and healthy snack. Delicate filling. Perfect for festive and buffet tables. I invite you!

Ingredients:

• wheat flour 350 g
• chicken eggs 1 pc.
• butter 100 g
• cottage cheese 200 g
• Hochland curd cheese for cooking 200 g
• vanilla extract to taste
• berries to taste
• mint 2 sprigs

Preparation:

step 1/8

Prepare shortbread dough. To do this, mix soft butter with 100 g of powdered sugar and an egg.

step 3/8

Add flour and knead the dough into crumbs with your hands. Gather the dough into a ball and refrigerate for 30 minutes.

step 4/8

Grease tartlet molds with vegetable oil. Remove the dough from the refrigerator and place in the molds, pressing firmly against the sides. Bake the baskets at 200°C for 20 minutes until golden brown.

step 5/8

Combine cottage cheese, vanilla extract, remaining powdered sugar and mix thoroughly.

step 6/8

Add Hochland cream cheese for cooking to the resulting mixture. Beat the cream with a mixer.

step 7/8

Fill the cooled tartlets with cream.

step 8/8

Garnish with fresh berries and mint leaves. Bon appetit!

Shortcrust pastry baskets with condensed milk and nuts

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Sand baskets are a vivid memory from childhood. Many housewives prepared them at home. Now you can buy them in almost any store, but you can doubt their freshness. We suggest you prepare baskets with condensed milk at home. They turn out very tasty and sweet, and the dough is crumbly and tender.

Tartlets with cream cheese and beets

Ingredients for “Tartlets with cream cheese and beets”:

• Tartlet – 10 pcs
• Beetroot (peeled) - 100 g
• Cream cheese - 50 g
• Sour cream – 50 g
• Garlic - 2 teeth.
• Greens - to taste

Number of servings: 10

Recipe for “Tartlets with cream cheese and beets”:

Anyone can prepare such an appetizer to make their table elegant and tasty. Boil the beets until tender.

Cool and grate. Combine with chilled cream cheese and sour cream. Add garlic, fresh grate or garlic powder. Add salt to taste, I used cream cheese, it is already moderately salty.

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For a more delicate consistency, grind the entire mass in a blender.

Prepare tartlets. I calculated the filling for large tartlets, but now I have a mini one, so I also took a cracker, you can also use slices of bread, pre-cut them into shapes and dry them in the oven, toaster or in a dry frying pan.

Fill a pastry bag with the whipped mixture, or put the shaped tip into a plastic bag, tie tightly

and fill the tartlets. Squeeze the remaining mixture onto a cracker.

Garnish with herbs and serve!

Have a nice holiday!

How to cook it?

So, to prepare tartlets with fruits in jelly you will need:

• One pack of ready-made jelly of your choice, but it is better to use a neutral color so that it does not cover the original color of the fruit. Lemon or orange jelly is perfect, and its taste will complement the standard set of fruits. The contents of the package must be dissolved in 350 grams of boiled but slightly cooled water until completely dissolved, then cool the liquid until the first signs of gelatin hardening.
• Ready-made tartlets, baked the day before. In this case, it is better to take products made from shortcrust pastry, since puff pastries quickly absorb moisture from the jelly and lose their integral shape. How many pieces do you need? It depends on the amount of fruits and berries used for the filling. All proportions are individual, by eye.
• A wide variety of fruits are used for tartlets of this type: slices of sweet apples, nectarine or peach, pineapple, kiwi or tangerine slices - they go well with each other not only in taste, but also in appearance, delighting the taster with bright colors. You can also use whole small red berries for shade: cherries or strawberries.

Custard tartlets: recipe

You will need:

• Butter – 1 pack (200 g, at least 73% fat)
• Milk – 1 liter (fat)
• Flour – 3-4 tbsp.
• Sugar – 1 tbsp. (you can add more)
• Egg – 2 pcs (preferably homemade)

Preparation:

• The eggs are driven into a saucepan and thoroughly mixed with milk, butter and flour.
• Mix the remaining milk and sugar in a saucepan and put on fire.
• The milk must be brought to a boil. Gradually add the egg mixture into the milk, stirring vigorously with a whisk.
• You should not stop whisking the mixture, this way you can avoid lumps.
• Do not bring the mixture to a boil; when it becomes slightly thick, turn off the heat and wait for the cream to cool. The cream will cool and become thicker.
• Fill the tartlets with the cooled cream. They can be decorated with grated chocolate, fresh fruits, and berries.

APPLE MARMALADE FILLING

COMPOSITION OF PRODUCTS:

• Fresh apples – half a kilogram

• Sugar – 400 g

• Whipped cream

COOKING

Cut the apples in half, remove the core and place in the oven. Let them bake.

When the apples are baked, rub them through a large sieve. Add sugar to them and let the mixture cook. Cook, stirring constantly, until the mixture thickens.

While still hot, spoon the marmalade into the tartlets. Top with whipped cream.

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:

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.

Dessert for gourmets

Tartlets with cream and fruit are tasty and beautiful, but somewhat banal for those who know a lot about desserts. How to surprise such a person? Prepare him puff pastry baskets with a “drunk” pear.

What does that require:

• Packaging of puff pastry without yeast 400 grams.
• 4-6 pears (the quantity depends on the size of the fruit).
• 1 glass of good red wine.
• 15 grams of gelatin.
• a little powdered sugar for sprinkling the finished product.

Tartlets with custard and blackberries

Ingredients

• chicken egg - 1 pc.
• egg yolk - 3 pcs
• sugar - 120 gr
• butter - 150 g
• wheat flour - 225 gr. + 2 tbsp. for cream
• milk - 2 tbsp
• starch - 1 tsp
• baking powder - 1 tsp
• vanillin - 1 g
• berries - 300 gr

Step-by-step cooking recipe

1. To prepare the tartlet base: sift the flour and grind it with cubes of cold butter into fine crumbs.

2. Add 2 tbsp. sugar, egg and knead a soft dough - first mix everything with a knife, then knead the dough with your hands or a food processor. Wrap the dough in cling film and refrigerate for 20-30 minutes.

3. Preheat the oven to 180 degrees. Roll out the dough on a floured surface, cut out the bases and place in the prepared pans.

4. Cover the dough with baking paper and add dry beans. Bake the crust for 10-15 minutes. Remove the paper from the beans and leave in the oven for another 5 minutes until lightly golden. Allow the cakes to cool completely in the pan, then transfer to a plate.

5. At this time, for the custard, beat the yolks with sugar until smooth. Sift the flour and starch on top and mix to form a paste. Heat the milk with vanilla until almost boiling and pour in a thin stream into the yolk cream, stirring constantly.

6. Cook the resulting cream over medium heat, whisking continuously until the cream thickens and becomes homogeneous. Cover the cream with cling film and let it cool.

7. Beat the cooled cream again with a whisk and carefully spread with a spoon onto the finished shortcakes. Decorate with berries (I used blackberries, you can use others).

Bon appetit!

Delicious cod liver salad in tartlets

Cod liver is considered a delicacy; it is often bought for salads or appetizers for holidays, resulting in savory, delicate dishes. The product fits perfectly into a salad for tartlets - it’s worth trying at least once!

Here is the calculation of products for 1 can of cod:

• Ready-made baskets – 25 pcs. small or 10-15 medium
• Cheese – 100 g
• Eggs – 4 pcs.
• Greens (onion, parsley, dill) - a small bunch
• Salt and ground pepper to taste
• Mayonnaise – 1 tbsp.

Preparation:

• Boil the eggs hard, peel and grate with a fine grater.
• Finely chop the greens.
• Mash the liver with a fork or grate it.
• Grate the cheese.
• Mix the ingredients and season with mayonnaise.
• Fill the bases with salad, decorate with herbs, and serve immediately.

Tartlets with custard, berries and kiwi

Tartlets! Crispy shortbread dough with custard, kiwi and raspberries and blueberries. This is delicious!

We will make shortbread dough for tartlets. Take a medium-sized egg and break it into a deep bowl.

Add sugar to the egg.

Melt the butter and pour into a bowl with the egg and sugar. (Instead of butter, you can use vegetable oil or melt margarine.)

We extinguish the soda with vinegar and also add it to the bowl.

Whisk the egg, sugar and butter until smooth.

Sift the flour and knead the elastic dough.

Roll out the dough with a rolling pin into a layer up to 5 mm thick. If necessary, dust the table with flour. I didn't need flour.

Using a flower cookie cutter, cut out a piece of dough.

Place a paper tartlet pan in the middle of the dough piece. I took a mold with a diameter of 3 cm.

And we lift the petals from the flower to the edge of the paper form. The dough is made on the outside, and the paper form is on the inside. The dough petals should completely cover the mold.

Preheat the oven to 200 degrees, place the baking tray with tartlets in the oven. Bake the shortbread tartlets for 15 minutes.

The bottom of the tartlet is smooth. This method of forming the product will save us from the hassle of peas.

Prepare the custard. Mix the egg with starch and sugar. Mix with a whisk until the lumps disappear.

Bring the milk to a boil and pour in the egg mixture in a thin stream, stirring constantly. The cream will immediately begin to thicken. Remove the cream from the heat. Stir for another 1-2 minutes and leave to cool.

Place 1 teaspoon of cream into tartlets.

Peel the kiwi and cut into triangles. Decorate tartlets with custard with pieces of kiwi and raspberries and blueberries. Bon appetit!

Express method

If you want a more refined taste, but don’t want to spend a lot of time fiddling with the dough, you can make fruit tartlets from ready-made puff pastry, which is sold frozen in every supermarket. To do this, take a layer of dough, defrost it a little by removing it from the bag onto the table, and when the dough has thawed a little, carefully unfold it and roll it out with a rolling pin into a thin layer, no more than 4 cm in thickness.

Cut into squares that are slightly larger than the diameter of the molds and carefully place the dough there, making sure that the corners are at equal heights. Press the center with your fingers and pour weighting material inside (legumes are ideal). Sprinkle the dough with cold water and bake the tartlet bases in the oven at 220 degrees.

Airy cherry cream for sweet tartlets

Prepare the dough as described above. While the dough is chilling, make the filling.

Ing redients for cherry filling:

• frozen cherries - 150 gr.
• sugar - 300 gr. (1.5 tbsp. 250 ml)
• vanilla sugar - 3 tsp.
• egg whites - 2 pcs.
• lemon juice - 1 tsp.

Preparation:

1. Place frozen cherries in a saucepan and add one glass of sugar (200 gr.). Stir with a spoon to moisten the sugar a little. Turn heat to medium to melt sugar and defrost cherries. Over high heat the cherries will burn. Warm the mixture with the lid closed.

2. Wait for the cherry syrup to boil and cook from this point on for 2-3 minutes.

3. When the syrup is cooked, pour it through a sieve into another pan. The cherries will remain in the sieve, but you still need to work with the syrup. Leave the cherries over the pan for 5 minutes to allow the syrup to drain well.

4. Add another 100 g to the syrup. sugar (0.5 tbsp.). Place it on low heat and cook for 10-15 minutes until the juice thickens. This time there is no need to cover with a lid: the moisture will evaporate faster.

5. Meanwhile, you need to make meringue or meringue. To do this, separate the two proteins. This must be done carefully so that not a drop of yolk gets in.

6. Start beating the whites with a mixer at low speed. When foam appears, add 1 tsp. lemon juice and continue beating, increasing speed. Halfway through beating, add vanilla sugar and beat at maximum speed until stiff peaks form.

Beat the whites until stiff peaks form.

7. Next, you need to pour boiling cherry syrup into the whipped whites in a thin stream, while continuing to beat the meringue with a mixer. The finished filling should stretch behind the whisk.

Beat the meringue and pour in the boiled hot syrup in a thin stream.

Hot syrup will disinfect the meringue and it will not need to be dried in the oven.

8. Place 3-4 cherries in each tartlet. Place the meringue in a pastry bag and squeeze into the baskets. If there is no bag, put the cream in a ziplock bag and cut off the tip.

Place 3 cherries in each tartlet and fill them with cream.

9. You can decorate the cakes with a mint leaf or a cocktail cherry.