Stuffed tartlets: recipe. Video

Ingredients for the dough: • wheat flour – 200 g;

• butter – 100 g;

• egg or yolk – 1 pc .;

• a pinch of salt.

The oil should be soft but not runny. It is necessary to mix it with sifted flour, salt and finely chop with a knife until a homogeneous mass is obtained. It is best to make the dough in a cool place so that the butter does not melt – in this case, the dough will be harder and harder.

Next, you need to add 1 egg or two yolks to the dough, knead the dough thoroughly. It should be elastic and smooth. Having rolled the dough into a ball, put it in the refrigerator for 20-30 minutes. Roll out the cooled dough with a rolling pin, preferably on cling film. The optimum layer thickness is 3-4 mm.

For making tartlets, you can’t do without molds. They can be ribbed or smooth, deep or low, the optimal diameter is 7-10 cm. It is necessary to spread them on the rolled dough upside down and press firmly or cut the dough along the edge with a knife. Place the resulting circles inside the molds, smooth them along the inner surface, prick with a fork (so that the dough does not swell during baking).

If there are no molds, the baskets can simply be sculpted. Cut out circles 3-4 cm larger in diameter and pinch them in a circle, like Udmurt perepecheni

To prevent the bottom from swelling during baking, you can put beans, corn or other temporary filling inside the mold.

For the filling: • 100 g of hard cheese, • 200 g of seafood, • 150 ml of white wine, • 100 ml of water, • 1 tbsp. sour cream, • 1 tbsp. olive oil, • 1 tbsp. lemon juice, • 1 tsp. sugar, • bay leaf, pepper, garlic, salt to taste.

First you need to grate the cheese, mix with finely chopped garlic, a spoonful of sour cream and two tablespoons of white wine. Separately in a saucepan, mix 100 ml of wine and 100 ml of water, salt, add 1 tsp. sugar, bay leaf. Bring to a boil and dip in a seafood cocktail made from pieces of mussels, octopus, shrimp for one minute. Then dry the seafood, add a spoonful of olive oil and lemon juice. Put the seafood cocktail in baskets, spread a layer of cheese mass on top and bake in the oven at 180 degrees for 10 minutes.

For the filling you will need: • 0,5 hot red pepper, • 150 g of curd cheese, • 50 g of feta cheese, • 100 g of pitted olives, • 1 can of canned tuna, • 1 tbsp. flour, • 2 tbsp. fat sour cream or cream, • green onions, • pepper and salt to taste.

Pepper must be peeled from seeds, finely chopped and mixed with curd cheese and feta cheese, flour, sour cream. Cut olives into slices, add mashed tuna and finely chopped onion to them. Put the curd-cheese mass into tartlets in a layer of 1 cm, on top – a mixture of tuna and olives. Bake at 180 degrees for 10-15 minutes.

For the filling you will need: • 300 g of beef tongue, • 200 g of champignons or porcini mushrooms, • 100 g of hard cheese, • 1 tbsp. vegetable oil, • 150 g cream, • 1 tomato, • salt and pepper to taste.

Clean the tongue of tendons, rinse the mushrooms and chop finely. Heat vegetable oil in a frying pan, put mushrooms and meat, fry until water comes out of the mushrooms. Pour the cream into the pan and simmer until tender. Put the mass in baskets, garnish with a slice of tomato, sprinkle with grated cheese and bake in the oven for 10 minutes at 180 degrees.

For the filling you will need: • 1 egg, • 1 orange, • 3 tbsp. sugar, • 1 tsp. potato starch, • 50 g butter, • 1 tbsp. orange juice, • cinnamon and vanilla for garnish.

Remove a thin colored layer of peel (zest) from the orange, then remove the white bitter layer. Finely chop the pulp, mix with the zest and simmer. It is best to use a water bath to thicken the cream evenly. After 10 minutes, add sugar and cook for another 10 minutes, stirring constantly – all crystals should completely dissolve. Add the egg, butter and beat in a blender, then boil for another 5 minutes, stirring thoroughly with a whisk. Separately, in a tablespoon of orange juice, dissolve the starch, pour in a thin stream into the cream, cook until thickened. Cool the finished cream and put in baskets, garnish with vanilla pods and cinnamon.

For the filling you will need: • 2 bars of white chocolate, • 2 eggs, • 40 g of sugar, • 300 ml of cream with a fat content of at least 33-35%,

• 400 g frozen or fresh strawberries.