To serve a pate, salad, sweet cream, vegetable puree or just make a delicious cake in a beautiful new way, prepare tartlets, which you can then use to prepare all kinds of dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A tartlet is a small basket, which is most often made from unleavened shortbread dough. This is the perfect banquet snack that serves anything from a slice of gourmet fish and a spoonful of red caviar to custard and fresh berries. You can prepare them for any occasion at home on your own. They can be prepared a few days before the planned celebration, because they are perfectly stored in the refrigerator without losing their properties. They are prepared quite simply and easily. At the same time, magnificent rosettes are obtained at the exit.
Usually, tartlets are baked separately, and then filled with any fillings. But you can also bake them directly with the contents. They are most often prepared from shortcrust pastry, but there are recipes from puff pastry and even choux pastry. And some housewives make them from cheese, which is also very tasty. The classic dough for tartlets is made on the basis of flour and butter, water or eggs are added, and, of course, a pinch of salt, so that the dough is steep enough and not sticky. But if you have absolutely no time to knead the dough, then buy it in the store and make baskets from the finished frozen semi-finished product.
- Caloric content per 100 g - 403 kcal.
- Servings - about 15
- Cooking time - 10 minutes for kneading the dough, 30 minutes for cooling the dough, 15 minutes for forming tartlets, 15-20 minutes for baking
Ingredients:
- Flour - 200 g
- Butter - 150 g
- Eggs - 1 pc.
- Salt - 0.5 tsp
- Sugar - 0.5 tsp
Step by step preparation of shortcrust pastry tartlets:
1. Chilled (not frozen) butter, cut into slices and place in a deep bowl.
2. Pour flour into the butter and sift through a fine sieve. Add sugar and salt. Use a knife to cut the butter into the flour to form flour crumbs. The smaller it is, the better. But work should be done very quickly so that the oil does not start to melt.
3. Make a small indentation in the dough and beat in an egg.
4. Take a fork and whisk the egg into the dough in a circular motion.
5. Gather the dough into a ball. Shovel it off the edges and heap it up. In just a few strokes, knead it until smooth and homogeneous so that it does not stick to your hands. Do everything quickly so that the warmth of your palms does not melt the oil.
6. Wrap the dough in plastic and refrigerate for half an hour, freezer for 15 minutes.
7. Take baskets or tartlets. The shape and diameter can be whatever you have. They do not need to be lubricated with oil, because there is a sufficient amount of it in the test.
8. Next, also cook everything very quickly. Roll the dough thinly with a rolling pin and put a small saucer on top, which will serve as a template.
9. Cut off the excess dough with a knife in the circle of the saucer.
10. Put the resulting cake in a basket. Use your hands to distribute over its shape and bends.
11. Turn the basket upside down as shown in the photo.
12. And cut off the excess dough with a knife along the contour.
1513. Send the finished basket to the refrigerator to freeze the dough after contact with a warm rolling pin, plank, hands, etc.
14. Repeat the same procedure for the entire test, filling in all the baskets. After registration of each basket. Put it in the refrigerator and do the next one. Heat the oven to 180 degrees and send the tartlets to bake for 15 minutes. See the readiness of the products by color: light golden hue - the rosettes will be soft, the ruddy color - crisp and more elastic. Remove the tartlets from the mold only after they have cooled completely, because hot they are very fragile and can break.
See also a video recipe on how to make shortbread dough for tartlets and baskets.
