Tartlets with fillings
I have long wanted to prepare a lot of tartlets with various fillings for the holiday table. This year I finally realized my long-standing idea. What can I say? The tartlets turned out excellent: hard, unbreakable, did not get soggy from the fillings, and held their shape well. In terms of size, the best option is for 2 bites. Most of all I liked the tartlets with avocado and lightly salted fish. Very feminine filling. Men appreciated it with cheese and garlic. Tartlets with chicken and mushrooms are good for snacking on strong drinks.
Adjust servings in the full version
First we make tartlets. Grate the frozen margarine, mixing it with flour. It turns out flour crumbs. Mix salt and egg yolks together. Add to flour. Knead the stiff dough. It should not be tight and should not stick to your hands or dishes. Wrap the dough in film and put it in the refrigerator for 30 minutes. Detailed recipe with photos here
I have a mold for small tartlets, old, from Soviet times. I baked tartlets in it.
Divide the dough into pieces of 20 grams. We roll each one into a ball shape.
We do not grease the tartlet mold with anything. Place the dough into the recesses, spreading it evenly over the bottom and sides.
Press the dough with a lid and place in an oven preheated to 200°C for 25 minutes.
After this, remove the lid and leave in the oven for another 5 minutes to brown.
Remove the baked tartlet shells, cool completely and store in a container, or fill them straight away.
Grate the cheese and eggs on a fine grater. Pass the garlic through a press or grate it too. Add a little mayonnaise. If required, add salt to taste.
Fill the tartlets now, or cover the filling and wait until just before serving.
Grate the cheese and nuts on a fine grater. Add a little mayonnaise.
Divide the avocado into 2 halves, remove the pit and peel. Cut into small cubes and immediately sprinkle with lemon juice. Cut the salmon into cubes of the same size. Mix avocado and fish, season with black pepper. This filling is best prepared just before serving.
Cut the fish into small pieces. Mash the yolk with a fork. Mix everything and add a drop of mayonnaise.
Boil the chicken in a small amount of salted water with the addition of your favorite spices. Cool.
Remove from bones and cut into small pieces.
Fry mushrooms with onions until cooked.
Finely chop the egg white. Mix with mushrooms and chicken. Add a few green onions for beauty. Salt and pepper to taste. I didn't add mayonnaise. The filling turns out juicy enough without it.
You can cover the filling with film and fill the tartlets before serving.