Homeland of tartlets - France. If to translate the name of this dish from French, then literally it means "a small open-faced pie". Small small baskets from an unfermented dough strongly were proved on our holiday tables. Serve salads, various pastes and also fruit and sweet creams to them.
How to make tartlets
It is possible to cook tartlets as separately from a stuffing, and together with it, and to a table they move both cold, and hot. More often the stuffing is displayed in already ready small baskets. Small baskets are baked of puff, sand, sometimes custard paste. Small baskets from cheese are very tasty.
The recipe of the test for tartlets is rather simple: 200 grams of a desi (pack), steam of glasses of flour and are a little salt. Water should be added so much that dough was rather deadish and didn't stick to hands.
There are several recommendations how to make tartlets and to fill them:
- With the test for tartlets will work hard more simply if one or one and a half hours to give it the chance to lie down in the fridge.
- That the basket bottom when baking remained equal and flat, it is necessary to press down dry haricot or other small weight a test circle in a mold.
- You shouldn't feel sorry for a stuffing, filling with it small baskets. The it is more stuffing, the dish is more tasty.
- If the stuffing for tartlets is dryish, then it is worth greasing small baskets with sauce from within.
- The taste of tartlet, his tenderness depend on what size pieces are cut for a stuffing. Well crushed stuffing is much more tasty. The exception is made, perhaps, by shrimps, small baskets also decorate with them.
- It is better to fill big small baskets with simple salads, pastes, fruit and sweet fillings. In small tartlets it is possible to put expensive fish, red caviar, foie gras or something sharp.
If there is no time or desire to bake small baskets, then it is possible to buy ready, and to make only a stuffing.
Tartlets with caviar
At registration of a holiday table often there is a question how to serve red caviar. Tartlets – very successful decision.
For filling of 10 - 12 tartlets we need a desi, approximately half-packs, 2 eggs, hard-boiled (only proteins will be necessary), a tablespoon of lemon juice, actually caviar and greens of parsley.
Proteins separate from yolks and are wiped on a small or average grater. A desi needs to be frozen slightly and too to wipe. Having added lemon juice to oil, quickly we mix it with protein. Without stamping ready mix it is spread on tartlets, we strew with small cut parsley and from above we spread caviar.
Tartlets with shrimps and red caviar
To make 15 tartlets according to this recipe, it is required to us:
- 150 g of mozzarella
- 5 eggs
- paprika half
- garlic glove
- 300 g of marinated shrimps
- caviar
- greens
- mayonnaise
1. It is small cut shrimps.
2. We rub cheese on a grater.
3. We boil eggs, we cut proteins, we rub on a grater yolks.
4. Peel paprika and to cut small.
5. Garlic is small chopped.
6. All components are accurately mixed, having dressed with mayonnaise, we spread on tartlets. From above we strew with the wiped yolks, we decorate with greens branches, we display caviar.
Tartlets with cheese and a salmon
Small baskets with such stuffing are cooked very quickly and simply. We smear tartlet with the most delicate cream cheese, we strew with small chopped greens, we add the thinnest segment of a lemon to it, from above we decorate with a leg-base crabmeat from red fish.
If cream cheese didn't appear, it is quite possible to replace it with slightly thawed softened desi of good quality.
Preparation of a stuffing for tartlets – really creative process. You make experiments with fillers, try various options. Also don't forget that tartlets can be not only a delicacy, decoration of a holiday table, but also useful daily having a snack.