17 delicious ways to fill tartlets

How to make a base for tartlets yourself

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

Classic shortcrust pastry tartlets

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

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

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

Puff pastry tartlets

Puff pastry can be simply distributed into tins in the same way as shortbread. Or make very cute little "airy" tartlets out of it.

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

The cut-out leftovers can be reused. Prick whole circles of dough and place prepared rings on each of them. To make the tartlets shiny, brush 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 end up with very unusual crispy baskets.

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

Make a few more of the same blanks. Place them in muffin tins.

Place in an oven preheated to 180 ° C for 10 minutes. Remove the baskets from the molds after they have cooled completely.

How to make savory tartlets

Any bases are suitable for cold appetizers, and only shortbread ones for hot ones. It is better to fill the tartlets just before serving, so that they do not get wet. 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 of curd cheese;
1 clove of garlic or a few sprigs of dill
15-18 small tartlets;
100-150 g of red caviar;
several sprigs of dill for decoration - optional.

Preparation

Combine the cheese with chopped garlic or dill. Spread the filling over the tartlets, and on top spread the red caviar and, if you like, the dill sprigs.

2. Tartlets with chicken, mushrooms, eggs and onions

Chicken, mushroom, egg and onion tartlets

Ingredients

500 g chicken fillet;
3 eggs;
300 g 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 are optional.

Preparation

Boil chicken and eggs, cool. Peel the eggs. Chop mushrooms and onions into small pieces.

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

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

3. Tartlets with curd cheese, avocado and red fish

Tartlets with cottage cheese, avocado and red fish: a simple recipe

Ingredients

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

Preparation

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

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

4. Chicken, pineapple and tomato tartlets

Ingredients

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

Preparation

Boil the fillets 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 into tartlets and garnish with parsley.

5. Tartlets with cream cheese and red fish

Ingredients

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

Preparation

Cut half the fish into small pieces. Mix them with cream cheese. Add some of the finely chopped dill and salt and stir.

Pour the mixture into a piping bag. You can use a regular plastic bag by cutting off the end of it. Squeeze the filling into the tartlets.

Cut the rest of the fish into thin slices. Roll each of them into a "rose" and place on top of the cheese mass. Garnish the appetizer with the remaining dill sprigs.

6. Tartlets with smoked chicken, cheese and Korean carrots

Ingredients

200 g smoked chicken breast;
100 g of hard cheese;
100 g of Korean carrots;
2-3 tablespoons of mayonnaise;
6-8 medium tartlets;
a few sprigs of dill.

Preparation

Cut the breast into small cubes. Grate the cheese on a fine grater. Add carrots and mayonnaise to them and stir. Divide the salad over the tartlets and sprinkle with chopped dill.

7. Tartlets with feta, tomato and cucumber

Tartlets with feta, tomato and cucumber: the best recipe

Ingredients

70 g feta cheese;
a few sprigs of dill;
1 clove of garlic;
salt to taste;
¼ – ½ cucumber;
2-3 cherry tomatoes;
6-8 small tartlets;
a few sprigs of parsley.

Preparation

Add chopped dill to the feta and mash with a fork. Add minced garlic and salt. Cut the cucumber into semicircular slices, divide the tomatoes into quarters.

Put the cheese mass into the tartlets. Top with a slice of tomato and cucumber and garnish with parsley.

8. Tartlets with cod liver, egg and cucumber

Ingredients

1 egg;
120 g canned cod liver;
½ fresh cucumber;
salt to taste;
6-8 medium tartlets.

Preparation

Boil the egg, cool and peel. Mash the cod liver with a fork. Cut the egg and cucumber into small cubes. Combine all ingredients and season with salt. Divide the salad over the tartlets.

9. Tartlets with crab sticks, eggs and cream cheese

Ingredients

2 eggs;
100 g crab sticks;
100 g of hard processed cheese;
2 cloves of garlic;
a few sprigs of dill;
2-3 tablespoons of mayonnaise;
salt - to taste, optional;
6-8 medium tartlets;
parsley and red caviar - optional.

Preparation

Boil eggs, cool and peel. Cut them and crab sticks into small cubes. Grate the cheese on a coarse grater.

Add garlic, minced garlic, chopped dill and mayonnaise to the prepared ingredients. Stir and salt if necessary. Divide the salad over the tartlets. You can decorate the snacks with parsley and caviar.

10. Tartlets with shrimps, cream cheese and cucumber

Ingredients

250-300 g of peeled shrimps + for decoration;
200 g cream cheese;
15–20 medium tartlets;
1 cucumber.

Preparation

Boil the shrimp and cool. Combine them with cream cheese with a blender. Fill the tartlets with the resulting cream. Garnish with cucumber slices and whole shrimp.

11. Julienne with chicken and mushrooms in tartlets

Ingredients

300 g chicken fillet;
500 g of champignons;
1 onion - optional;
1-2 tablespoons of vegetable oil;
salt to taste;
ground black pepper - to taste;
3 tablespoons of cream or sour cream;
15-18 medium sand tartlets;
100 g of hard cheese.

Preparation

Boil the chicken until tender. Then cool slightly and cut into small pieces.

Chop mushrooms and onions if using it. Fry in hot oil until golden brown and the liquid evaporates. Season with salt and pepper.

Mix mushrooms with chicken. Add cream or sour cream and - if necessary - salt and pepper. Divide the mixture over the tartlets. Place them on a parchment-lined baking sheet. Sprinkle with grated cheese and place in an oven preheated to 180 ° C for 5-10 minutes to melt the cheese.

12. Tartlets with ham, cheese and sour cream sauce

Ingredients

100 g ham;
90 g of hard cheese;
10-12 medium sand tartlets;
120 g sour cream;
1 egg;
salt to taste.

Preparation

Cut the ham into small cubes. Grate the cheese on a medium or coarse grater. Mix them together and fill the tartlets.

Whisk the sour cream with egg and salt. Line a baking sheet with parchment and arrange the tartlets. Gently fill the filling with the sour cream mixture. Bake at 180 ° C for about 15 minutes.

Experiment with tartlet fillings

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How to make sweet toppings tartlets

For such desserts, it is better to use a sand base. If you cook the tartlets yourself, you can replace a small part of the cocoa flour - then they will turn out to be chocolate.

The number of baskets may vary depending on their size.

1. Tartlets with mascarpone and white chocolate cream

Ingredients

200 g cream with a fat content of 33–36%;
200 g of white chocolate;
500 g mascarpone cheese;
10-15 wide tartlets;
any berries, powdered sugar - for decoration.

Preparation

Heat the cream, but do not bring it to a boil. Dissolve the chocolate pieces in the cream until smooth. Add the mascarpone and mix thoroughly.

Spread the cream over the tartlets and refrigerate for 2-3 hours. Decorate the finished dessert with berries and sprinkle with powdered sugar.

2. Tartlets with chocolate ganache

Ingredients

140 g dark chocolate;
140 g cream, 33–36% fat;
40 g butter;
6-8 medium tartlets.

Preparation

Melt the chocolate in a water bath or microwave, stirring occasionally. Heat the cream without boiling. ¹⁄₃ pour them into the chocolate and mix thoroughly.

Add the rest of the cream in the same parts. When the mixture is completely homogeneous, add softened butter and mix well again.

Pour the hot ganache over the tartlets. Leave in the refrigerator for 2-3 hours.

3. Tartlets with berry-curd mousse

Ingredients

460 ml berry juice;
10 g of granulated gelatin;
400 g soft cottage cheese;
100 g icing sugar;
150 g cream, 35% fat;
8-10 wide tartlets;
any berries and nuts, coconut flakes - for decoration.

Preparation

Pour 400 ml of juice into a saucepan and boil until the liquid is reduced to 100-150 ml. Remove from stove.

Pour gelatin with the rest of the juice and leave to swell. Then transfer it to a saucepan of hot juice and stir until smooth.

Combine cottage cheese and powdered sugar. Beat the cream with a mixer until fluffy. Put them in the curd, add the gelatinous mass and mix gently. Spread the mousse over the tartlets and refrigerate for 1-2 hours. Decorate the dessert with berries, nuts, and coconut.

4. Lemon curd tartlets

Ingredients

80 ml lemon juice;
2 eggs;
1 egg yolk;
100 g sugar;
2 tablespoons of butter;
1 tablespoon cream
¼ teaspoon of vanilla extract;
a pinch of salt;
15–20 small tartlets.

Preparation

Heat the lemon juice, but do not bring it to a boil. Beat eggs and yolk in a separate container. While continuing to beat, gradually add sugar and lemon juice.

Pour the mixture into a saucepan and place over medium heat. Stir constantly until thickened. Remove from heat, add butter cubes and stir until smooth.

Then add cream, vanilla extract and salt. Cover the surface of the Kurd with foil and cool. Then fill the baskets with this filling.

5. Tartlets with coconut cream

Ingredients

100 g coconut flakes;
1 tablespoon flour;
½ teaspoon baking powder;
60–70 g sugar;
60 ml of milk;
1 egg;
1 teaspoon vanilla extract
2 tablespoons of butter;
a pinch of salt;
8-10 medium tartlets.

Preparation

Combine coconut, flour and baking powder. In a separate container, combine sugar, milk, egg, vanilla extract, melted butter and salt. When the mixture is smooth, add the coconut mixture to it.

Divide into tartlets. If you use homemade ones, you don't need to bake them first. Place in an oven preheated to 190 ° C. Bake tartlets with ready-made base for 7-10 minutes or a little longer, and with raw ones for about 20 minutes. Serve warm or chilled.

Experiment with sweet toppings