How to make the basis for tartlets yourself

It is not necessary to buy ready-made baskets. After all, the manufacturing technology is very simple. Just remember to let them cool before stuffing.

Classic shortbread tartlets

Roll out the shortcrust pastry and cut out circles. Divide them into cupcake liners. Depending on the molds, you can get tartlets with ribbed or round edges. Trim off excess dough if necessary.

Refrigerate for 30 minutes or up to an hour. To save time, you can put the molds in the freezer.

Prick the bottom of future tartlets with a fork or knife or cover with parchment and cover with dry legumes, such as beans. This is necessary so that the dough does not rise. Bake at 180°C for 10-15 minutes.

Puff pastry tarts

Puff pastry can be simply distributed among the molds in the same way as shortcrust pastry. Or make very cute little “airy” tartlets out of it.

Cut out small circles from the dough. In half of them, separate the middle so that you get a thin ring.

The cut pieces can be reused. Prick whole circles of dough and place prepared rings on each of them. To make the tartlets shiny, grease their surface with an egg.

Bake at 180°C for about 15 minutes or until golden brown. If there is not enough space in the tartlets, you can slightly press down the middle.

Lavash tartlets

You will get very non-standard crispy baskets.

Cut thin pita bread into squares. Brush one of them with a mixture of beaten egg and a little water. Place the second square crosswise on top.

Make a few more of the same blanks. Place them in cupcake liners.

Place in an oven preheated to 180 ° C for 10 minutes. Remove the baskets from the molds after complete cooling.

How to cook tartlets with savory fillings

For cold appetizers, any bases are suitable, and for hot appetizers, only shortbread. It is better to fill the tartlets just before serving so that they do not get soggy. But the filling, if desired, is easy to make in advance.

The number of tartlets may vary depending on their size.

1. Tartlets with caviar and curd cheese

Ingredients

• 150 g curd cheese;
• 1 clove of garlic or a few sprigs of dill;
• 15-18 small tartlets;
• 100-150 g of red caviar;
• a few sprigs of dill for decoration – optional.

Cooking

Mix cheese with minced garlic or dill. Distribute the filling among the tartlets, and spread the red caviar and, if you like, dill sprigs on top.

2. Tartlets with chicken, mushrooms, egg and onions

Ingredients

• 500 g chicken fillet;
• 3 eggs;
• 300 g of champignons;
• 1 onion;
• 2 tablespoons of vegetable oil;
• salt – to taste;
• ground black pepper – to taste;
• 3 tablespoons of mayonnaise;
• 15–20 medium tartlets;
• parsley and olives – optional.

Cooking

Boil chicken and eggs, cool. Peel the eggs from the shell. Cut mushrooms and onions into small pieces.

Fry the mushrooms in a heated pan until the liquid has evaporated. Add the onion, oil, salt and pepper and cook for a few more minutes until golden brown.

Cut the chicken and eggs into small cubes. Add to them the cooled mushrooms with onions. Season with mayonnaise and arrange on tartlets. Garnish with parsley and olives if desired.

3. Tartlets with curd cheese, avocado and red fish

Ingredients

• ¹⁄₂ lemon;
• ¹⁄₂ avocado;
• 100 g curd cheese;
• 6-8 medium tartlets;
• 100 g of salted red fish;
• a little ground black pepper;
• several sprigs of parsley;
• ¼ cucumber.

Cooking

Squeeze out the juice from the lemon. Mash the avocado pulp with a fork along with citrus juice. Mix with cream cheese.

Fill the tartlets with this mixture. Cut the fish into thin slices, roll them into “roses” and put them on the cream. Sprinkle with pepper, garnish with parsley and, if desired, cucumber slices.

4. Tartlets with chicken, pineapple and tomatoes

Ingredients

• 300 g chicken fillet;
• 2 tomatoes;
• 300 g canned pineapple;
• 2 cloves of garlic;
• 1 tablespoon of mayonnaise;
• salt – to taste, optional;
• 18-20 medium tartlets;
• a few sprigs of parsley.

Cooking

Boil the fillet until tender. Remove seeds and liquid from tomatoes. Cut the tomato pulp, chicken and pineapple into small pieces.

Combine the prepared ingredients. Add chopped garlic and mayonnaise and mix thoroughly. Salt if necessary. Divide the mixture between tartlets and garnish with parsley.

5. Tartlets with cream cheese and red fish

Ingredients

• 100 g of salted red fish;
• 180 g cream cheese;
• several sprigs of dill;
• salt – to taste;
• 8-10 medium tartlets.

Cooking

Cut half of the fish into small pieces. Mix them with cream cheese. Add some small…