Tartlets for every taste

Category: Blanks
Tartlets for every taste

Ingredients

Butter (soft) 180 g
Wheat flour 300 g
Chicken egg 1 PC
Chicken yolk 2 pcs
Salt 5 g
Sugar 12 g
Cutting diameter 8.5 cm
Blender

Cooking method

Tartlets for every tasteIt is better to measure and prepare the products necessary for baking tartlets in advance.
Tartlets for every tastePlace the yolks and egg in a blender, add sugar and salt, beat until smooth.
Tartlets for every tasteAdd butter and most of the flour (200 g).
Tartlets for every tasteAnd beat everything to crumbs. If you don't have a blender, beat the eggs with a whisk, add butter and flour and chop everything with a knife.
Tartlets for every tasteSprinkle the remaining flour on the countertop and quickly mix it into the crumb. The dough is soft and does not stick to your hands. Highly recommend stir in flour constantly, since its density is different in all regions and it may be needed less.
Tartlets for every tasteDivide the dough into 2 pieces. Roll out each 3 mm thick and cut out the blanks.
Tartlets for every taste
Place them in a muffin dish (bottom diameter 4.5 cm.
Tartlets for every taste Pierce the bottom of each tartlet with a fork.
Tartlets for every tasteYou can also bake in separate tins.
Tartlets for every tasteBake in an oven preheated to 180 "C for 3-4 minutes. Focus on your oven!
Tartlets for every tasteTartlets can be filled with salads and snacks. I have this tender chicken liver pate.
Tartlets for every tasteAnd also any sweet cream or fruit salad. I have a custard cream. I will give links to recipes for pate and cream below.
Tartlets for every tasteHelp yourself!


Tartlets for every taste

Tartlets for every taste

Tartlets for every taste

Sour cream custard natapit

Hepatic pate with onion jam. natapit
For the idea of ​​the recipe, I thank the cook Tatiana-obukhov11.

The dish is designed for

30 pcs

Time for preparing:

60

Cooking program:

oven

lettohka ttt
natapit, Cool tartlets! They look tasty and pretty, Can you bake them in advance? Thanks for the recipe, and MK! I'm taking it into service!)
Arka
Natasha, the pate in the tartlets is fantastic! As smooth as chocolate cream! I went to the link to look at the pate, there is a different texture. Come on, how to make such a satin?
natapit
Natalia, Thank you! Yes, you can bake in advance!

Nata, Exactly the same pate, only the one that is well chilled in the tartlets and not watered with marmalade, and therefore less fatty! And yet, it is no cream.
Arka
Soooo, I'm writing it down Thank you, Natochka!
natapit
mirtatvik
Natalia, thanks for the interesting recipe!
DonnaRosa
natapit,
natapit
DonnaRosa, Tatyanathank you girls !!!
Nikusya
I came to thank you for the wonderful recipe. I did it according to other recipes, but I liked this one more.
Piping hot:

Tartlets for every taste
natapit
Nikusya, the beauty!!! Bravo!!!!
DonnaRosa
natapit, I like all your dishes.
So everything looks beautiful and tasty.
You have great culinary talent.
Kokoschka
Thank you ! Cool!
natapit
DonnaRosa, thank you, I am so pleased, especially since I am not a professional, I just love it to be not only tasty, but also appetizing!
Lily, thank you very much!
Helen
And I want tartlets !!!
svetlana)))
Girls, if you fill the tartlets with a salad for some kind of celebration, the tartlets will not turn sour? in July, a wedding at a friend's, here we are thinking what snacks to cook on the table when buying a bride.
Svetta
Natalia, made tartlets, something went wrong. Everything is according to the recipe, even the blender. But when rolling, the dough was greasy, when baking, the butter bubbled up, the tartlets were baked for a very long time, even until very light ruddy. And after baking, they noticeably decreased in size.
I have an electric oven, good.
Natasha, I really trust your recipes, so I did everything clearly according to what was written. The jamb is clearly mine, but I don’t understand what.
Eugene
Natalia, thanks for such a delicious and mouth-watering recipe for tartlets!
natapit
svetta, I have no idea ...... maybe it's all about the oil, it is sometimes watery or something .... although in Greece I have not seen this. It's a pity that it happened ...
Ilmirushka
natapit, Natalia, please tell me, what kind of tartlets are obtained from this dough, such as shortbread, crispy, how do they keep their original state? In the sense of quickly becoming stale, dry up?
natapit
Ilmira, TYPE SANDY! Store in a closed container, but not for long!
Ilmirushka
Natalia, Thank you. I want to make some blanks for my birthday a little early, so I'm rushing about in search.
natapit
Ilmira, with the upcoming DR!

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