Filled tartlets - 14 recipes for the festive table

Tasty, successful recipes for tartlets with filling will be useful to every housewife who likes to receive guests and just please her family. You can start such a foundation with a variety of product combinations. But first of all, you need to properly prepare tartlets.

How to cook tartlets at home?

Despite the huge selection of ready-made tartlets in modern stores, it’s quite difficult to find high-quality, tasty and not too expensive among them at the same time. Therefore, it is better to always have on hand a proven recipe for such a base for snacks and cook it yourself.

Classic tartlets

Ingredients: 210 g sifted flour, 110 g fatty butter, 1 tbsp. l cold water, 1 tsp. table vinegar.

1. All the specified amount of flour is immediately poured into a bowl. Pieces of cold oil are added there.
2. With a knife, the ingredients quickly turn into small crumbs.
3. Ice water pours into them in a bowl. And after it - vinegar.
4. All ingredients of the dough are mixed until smooth. The mass is laid out in cupcake tins. Tartlets with thin high sides are molded.
5. Baskets are baked for 25 minutes at 170 degrees.

To fill such tartlets, not only salty, but also sweet filling can be used.

Recipe for mineral water

Ingredients: 2.5 tbsp.first-class flour, 4 egg yolks, 170 g butter, 1.5 tsp. fine salt, 2 tbsp. l powdered sugar, a pinch of turmeric, a glass of ice sparkling mineral water.

1. Flour is sifted from a high distance, mixed with powder, salt, turmeric.
2. Pieces of softened butter are sent to the dry mixture.
3. Raw yolks are introduced one at a time.
4. Mineral water flows last.
5. Well-mixed homogeneous dough is removed in the cold for half an hour.
6. Then they are lined with molds suitable for tartlets.

Workpieces are baked at 190 degrees 25 minutes. If the filling is planned salty, you need to remove the powder from the composition.

Tartlets on sour cream

Ingredients: 110 g butter, 60 g fat sour cream, 2 tbsp. wheat flour, a pinch of salt.

1. Flour sifted with salt.
2. Coarsely grated cold oil is sent to the dry mass.
3. Hands rub the components into chips.
4. Sour cream is added. Knead the dough. It should not crumble.
5. The mass rolls into a ball and takes off in the cold for half an hour.
6. Next, the dough is laid out in special molds.
7. Workpieces are baked for 25-30 minutes at 190 degrees.

Almost any filling for ready-made tartlets according to this recipe will do.

Tartlets stuffed with crab sticks

Ingredients: 4 tbsp. l canned corn and dry rice grains, 7 - 8 pcs. juicy crab sticks, fresh cucumber, mayonnaise, salt, 10 waffle ready “baskets”.

1. In salted water until cooked rice is cooked.
2. Cubes of crab sticks are added to the softened cooled groats.
3. First, the cucumber gets rid of the skin, and then randomly fins.
4. All components are mixed and corn grains are poured out to them without liquid.
5. The filling is seasoned with salted mayonnaise.
6. "Tartlets" to the top are filled with a mass of crab sticks.

Ready tartlets with crab sticks are decorated with fresh herbs and immediately served to the table until the base is wet.

Cooking such an appetizer for the future is not worth it - the “baskets” in a few hours will lose their presentability.

Royal appetizer with black and red caviar

Ingredients: 8 tartlets, prepared according to any recipe, 40 g of red and black caviar, boiled chicken egg, 30 g of homemade mayonnaise, a package of soft cream cheese.

1. Tartlets up to half filled with delicate cream cheese.
2. The surface of the workpieces is visually divided into two parts and filled with red and black caviar.
3. A thin circle of boiled egg is laid out in the middle.
4. The last detail is decorated with a drop of mayonnaise.

Ready tartlets are insisted in cool and served to guests.

Stuffing for tartlets with cod liver

Ingredients: 2 boiled eggs, 40 g of hard cheese, half a standard can of cod liver oil, mayonnaise, a bunch of green onions (fresh), 7 - 8 pcs. "Basket" of shortcrust pastry, salt.

1. Boiled eggs are cooled, divided into components. The protein finely rubs, the yolk crumbles with his hands.
2. Cod liver with a minimum amount of oil from a can is well kneaded with a fork.
3. The cheese is rubbing coarsely.
4. All products except the crumbled yolk are combined, salted, seasoned with sauce.
5. The filling for tartlets with cod liver is laid out in sand “baskets”.

Snack sprinkled with chopped yolk and chopped herbs.

Classic julienne with mushrooms in tartlets

Ingredients: 2 boiled chicken thighs, 80 g of fresh mushrooms, 80 ml of very fat cream, onion, salt, 60 g of cheese, a mixture of peppers, prepared tartlets, ghee.

1. Meat removed from chicken bones is finely chopped.
2. Mushrooms are sliced ​​and fried until cooked in ghee. A couple of minutes after the start of frying, onion cubes pour out to them, and then chopped meat.
3. At the very end, flour is poured into the mass. After thorough mixing, the cream is poured. To taste, the mixture is salted and pepper.
4. The boiled mass is boiled for several minutes until thickened. Then it is filled with tartlets.
5. It remains to sprinkle the blanks with grated cheese and send to the oven for 6 - 7 minutes.

The finished snack is served hot.

Shrimp Festive Appetizer

Ingredients: 130 g large shrimp, 8 - 9 pcs. tartlets, 80 g of cheese, garlic clove, a mixture of sour cream and mayonnaise, fresh chives, salt.

1. Thawed peeled shrimps are fried in well-heated oil for 3 to 4 minutes. Finished seafood is laid out on a paper towel, and then finely cut.
2. Cheese goes to a blender bowl with sauce, salt and garlic.
3. Chopped green onions are added to the finished filling from the second step.
4. Tartlets are filled with delicate cheese cream. In addition to onions, you can add any other fresh greens to the filling. Shredded seafood spills out over the appetizer.

Ready-made shrimp tartlets are served chilled.

Filled with salmon and cheese

Ingredients: 220 - 320 g of creamy soft cheese, 250 g of salted salmon, a small bunch of dill, homemade tartlets on sour cream.

1. The fish is cut into thin slices.
2. The greens are well washed, brushed off excess fluid, dried with napkins and finely chopped with scissors.
3. Cheese is mixed with chopped dill. They are filled with tartlets.
4. On top of the “baskets” is laid out on a piece of salmon, folded “rose”.

The finished appetizer with red fish can also be decorated with olives or olives.

Mushroom and Pineapple Filling

Ingredients: 190 g chicken fillet, as many pineapples in syrup, a clove of garlic, a handful of walnut kernels, salt, 2 eggs, mayonnaise, ground pepper, waffle “baskets”.

1. The chicken is boiled until cooked, cools, chopped into cubes. Pineapple without liquid is also cut.
2. The eggs and cheese are rubbing coarsely.
3. All components are connected.
4. Salt, ground black pepper, crushed garlic and mayonnaise are added to the filling to taste.
5. After the next mixing, the resulting salad is laid out in tartlets. It is necessary to fill them with filling to the very top.

Ready tartlets with mushrooms sprinkled with chopped nuts.

With canned tuna

Ingredients: 170 g canned tuna, 80 g semi-hard cheese, 2 pickled cucumbers, onions, 3 boiled eggs, half a bunch of dill, sour cream, salt, a little mustard, tartlets.

1. The cooled eggs rub on a grater. The smaller all the ingredients can be made, the more tender the finished snack will turn out.
2. In a deep bowl, a fish is kneaded with a small amount of liquid from a can. Grated eggs and chopped onions are sent to the tuna.
3. Cheese is rubbed finely on a grater. To let the salad come out more viscous and hold well in tartlets, you can take a creamy cream product.
4. For piquancy, finely chopped pickled cucumbers are added to the filling. You do not need to cut the skin from them first.
5. The mass is seasoned with salted sour cream. A small amount of sweet mustard is added to taste.
6. It remains to fill the tartlets with ready-made fish salad and serve to the guests.

To make the appetizer look more impressive, “baskets” can be pre-covered with fresh lettuce leaves.

Appetizer with cottage cheese and herbs

Ingredients: home-made crispy tartlets, 320 g of soft fat cottage cheese, 140 g of homemade sour cream, 120 g of fresh radish, dill, green onion, a couple of garlic cloves, salt, favorite spices.

1. All greens used are well washed and dried. In addition to its declared options, you can use any other. For example, parsley, cilantro, light basil.
2. The radish is washed and cut into thin circles.
3. All greens without stems are finely chopped with kitchen scissors. Cottage cheese and sour cream are gradually mixed into it. Pieces of garlic are added.
4. If a blender is at hand, you should beat the filling in it. In this case, it will turn out to be especially airy and tender.
5. Stuffing to taste salted, flavored with any selected spices.
6. The resulting mass to the brim is filled with crispy homemade tartlets.
7. The appetizer is decorated with circles of fresh radish.

Ready tartlets are immediately served to guests.

Potato tartlets with herring and caviar

Ingredients: 5 potato tubers, 60 g of semi-hard or hard cheese, raw chicken egg, 230 g of herring fillet, 80 g of red salmon caviar, 130 g of curd cheese, onion, 2 pickles, mayonnaise, salt.

1. Raw potatoes are peeled, washed and rubbed on a coarse grater. The vegetable should stand for several minutes, after which it will be necessary to squeeze out the released juice from the chips.
2. Semi-hard or hard cheese rubs coarsely, combines with potatoes. A raw slightly beaten egg is poured to them, salt is added to taste.
3. The resulting well-mixed mass is laid out in oiled forms.
4. Potato tartlets are baked a little less than half an hour at 180 - 190 degrees. They should become rosy and crispy.
5. Finely chopped herring fillet is laid on the bottom of the finished cooled “baskets”.
6. Miniature cubes of onions and pickles pour out from above. Layers are smeared with mayonnaise.
7. Next, curd cheese is distributed. The appetizer is decorated with red caviar. Instead of salmon, you can take another, more budgetary.

Red caviar tartlets are served as an original cold appetizer.

Smoked fish and cucumber filling

Ingredients: 16 - 18 pcs. tartlets prepared according to any recipe, 340 g of red smoked fish, 230 g of soft cheese, lettuce and fresh herbs to taste, strong cucumber, mayonnaise, salt.

1. Soft cheese is kneading in a bowl. Mayonnaise is added to it at the request of the cook. Such an ingredient will make the filling even more oily and juicy.
2. The selected chopped greens (except lettuce) and salt are added to the mass. You need to be careful with the latter, since smoked fish is already quite salty.
3. Cucumbers are finely chopped and sent to the cheese mixture.
4. The filling mixes well to a state of homogeneous mass.
5. Each tartlet is covered with a washed and dried leaf of lettuce.
6. Cheese filling is distributed on top.
7. Next up are small pieces of smoked fish. Pink salmon and salmon are equally suitable for this purpose.

Ready meals are served to guests on a beautiful flat dish.

Volleyball puff pastry with mushroom filling

Ingredients: a pound of shop puff pastry, 420 g of fresh mushrooms, onions, 120 g of sour cream, salt, a mixture of peppers.

1. First of all, the finished puff pastry is not thinly rolled. It is convenient to use a small glass for wine for blanks under the shuttlecock. They cut out identical circles.
2. The smaller ring blanks are “printed” in the middle.
3. Slices of dough are stacked on top of each other and sent to bake in a hot oven for 12 to 14 minutes.
4. Mushrooms are fried separately. To do this, they are finely chopped before being sent to the pan. In the middle of the process, small onion cubes are added. At the very end, sour cream is laid out. It’s best to take fat homemade. The mass is salted and peppered to taste.
5. When the filling has completely cooled down, it is possible to start the baked volovanchiki extracted from the oven.

An appetizer prepared according to this recipe is deliciously served both hot and cold.

Baked tartlets in the oven with filling

Ingredients: 8 ready-made tartlets, 170 g chicken breast, 220 g mushrooms, onion, 130 g hard cheese, 8 pcs. quail eggs, salt, a mixture of peppers.

1. The onion is peeled, washed and chopped very finely. Then he pours himself out in a frying pan with a small amount of heated oil and fries to an appetizing blush.
2. Small pieces of mushrooms get enough sleep. Together, the components are fried until the liquid has completely evaporated from the pan.
3. The fillet is washed, dried and diced. It also needs to be fried until golden brown. Preferably in a separate frying pan.
4. The mixture from the second step and chicken are combined. The products are salted, peppered. You can add your favorite spices, tomato paste, ketchup or any creamy sauce to them.
5. The resulting mass is filled with tartlets. A raw quail egg is poured on top of each billet and a portion of grated cheese is poured out.

The appetizer goes to be baked in a well-heated oven for 12 to 14 minutes. The dish is served hot.

Cooking with Red Fish and Avocado

Ingredients: 8 - 9 pieces of ready-made tartlets (crispy), 2 ripe avocados, 8 - 9 slices of slightly salted salmon, whole lemon, 130 g cream cheese, greens to taste.

1. Citrus is washed thoroughly. Peel is removed from it. Part of the lemon is cut into thinnest slices (8 to 9 parts). Juice is squeezed out of the remaining fruit.
2. Avocados are cleaned, get rid of seeds. Fruits are sent to the blender along with the selected greens. The resulting puree is combined with 1 tsp. lemon zest and juice.
3. Cream cheese is mixed with the mass from the second step. The components are re-whipped with a blender. The sauce is laid out in a bowl and sent to cool for half an hour.
4. Avocado filling is sent to each tartlet. A fish slice is placed on top.

The appetizer is decorated with lemon slices.