Tartlets are small baskets from an unfermented dough of the different sizes which can be filled with original stuffings. The dish is quickly cooked and looks on a holiday table rather attractively. Stuffings for tartlets should be prepared in advance, and before giving on a table to fill small baskets.
Chicken and prunes stuffing
Boil 2 chicken fillet and crush. Add chopped walnuts (4-5 pieces), the prunes (6 pieces) cut by thin strips which needs previously to be washed up and wetted in boiled water. Season with garlic and a grated cheese (3.5 tablespoons). Salt, add light mayonnaise to taste and mix. Put in tartlets, from above lay out fennel branches in the form of a star, and in the middle place olive without stones.
Shrimps stuffing and tomato
Weld 170 g of shrimps of any size in advance. Separate tails and remove chitin. Accurately remove with a toothpick an intestinal vein from shrimps, crush. Cut cherry tomatoes (12 pieces) with small pieces and salt. Wait until from tomatoes juice which needs to be merged is emitted. Otherwise dough of small baskets can quickly soften. Cook quail eggs (4 pieces) in the added some salt water, cool and crush. Add to mix from shrimps, tomatoes and mix. At will dress with mayonnaise.
Ham and paprikas stuffing
Cut ham or an uncooked smoked sausage (70 g) up and down on cubes of the small size. Also crush red and yellow paprikas by means of the blender. Tear a fresh basil (2-4 leaves) hands that spice gave juice. Cut a fresh cucumber (1-2 pieces) and add to weight from ham, pepper and a basil. Salt to taste and season with mayonnaise.
Tartlets can be cooked as in hot, and cold. If you posypt each small basket cheese and you will bake in an oven, then the taste of a dish will be more refined. Experiment with stuffings, creating the original recipes. Try to combine on one dish of tartlet of the different sizes. Instead of mayonnaise it is possible to add sour cream, a soy-bean sauce and balsam vinegar.