Snack in tartlets - individual approach

Snack in tartlets can be both cold and hot. Portionality on the festive table looks elegant, it is convenient both for the hostess, who prepares this table, and for the guests, as there is no need to do extra moves to transfer the large dish back and forth. And, of course, snack in tartlets is usually tasty, diverse and beautifully decorated. You can vary the filling to your taste, to the taste of the guests, even an individual approach is possible here. Many people do not eat either one or the other. The guests picking onions, olives or shrimps from a tartlet are truly unhappy. Make everyone happy by preparing individual snacks on the festive table! Tartlets are the best suited for this purpose. For toppings you can use anything you like, all your favorite salads, only sliced much less. Tartlets can also be made any: sand, puff, potato, even from cornflakes and potato chips.

Cold appetizer in tartlets: cockleshells

It will be necessary for tartlets : frozen puff yeast dough, a little flour - to dust the table, egg yolk.

First filling : one hundred grams of smoked eel, one hundred grams of cream cheese, avocado, two teaspoons of mayonnaise and fifty grams of hard cheese. The second stuffing : salmon caviar, butter, olives, olives.

Preparation . Unfreeze the dough, roll it on a flour-poured table. Cut the shape of the future shells, press it on one side, to make the dough rise less, use a knife to make fan-shaped incisions that mimic the top of the shell. On a lightly greased baking sheet lay out the shells, apply only the top (and not the side) of the beaten yolk and bake fifteen minutes at two hundred degrees. Must blush, you need time to vary depending on the oven. Bake tartlets to cool, while the fillings are being prepared. Cut the avocado in half and take out the whole pulp with a spoon. Ugry to disassemble, removing the bones. Hard cheese rub on a small grater. Grind in a blender eel, cream cheese and avocado, mix the mixture with mayonnaise. Tartlets are neatly "opened" with a knife from a wide, not flattened edge, but not cut to the end: just to make the shell "open". Fill the "shell" with a prepared mass of eel, sprinkle with grated cheese, put on top of the filling olive. Everyone will guess that this is a pearl, and will be delighted. In the second variant the filling will be caviar. Butter butter finely, finely cut into cubes, put in a tartlet, on top - caviar and pieces of olives and olives. Garnish with greenery.

Snack in tartlets with mushrooms

It will be necessary for tartlets : two tablespoons of sugar, three hundred grams of butter, four and a half glasses of flour, three egg yolks, half a teaspoon of salt and soda. For the filling : three hundred grams of champignons, half a sweet red pepper, half a clove of garlic, one hundred and fifty grams of shrimp, a little red caviar, a quarter of a bulb, lemon juice, olive oil, pepper, greens and salt.

Preparation: Oil rub with yolks and sugar, add salt, soda, flour, long dough does not knead. To bring down in a sphere and to put on an hour in a refrigerator, having wrapped in a film. Fill the molds with a dough, pour peas or beans on the bottom, so that it is then where to put the filling. Furnace at one hundred and eighty degrees until ready. Remove the legumes from tartlets. Cool down. Shrimp the eggs in boiling water, cover with a lid for five minutes. Do not cook! Remove, drain water. Cool down. Fry the onion and mushrooms in olive oil, let cool, add lemon juice, grated garlic, chopped greens and black pepper. Salt. Put into tartlets, put a thin net of mayonnaise, from above put thin strips of sweet pepper, on shrimp, decorate with greens and caviar.

Snack in tartlets: herring with salmon caviar

It will take: three large potatoes, two hundred grams of hard cheese, an egg. Herring fillets, fresh cucumbers, mayonnaise, curd cheese, onion, greens.

Preparation: Raw brushed potatoes grate finely, squeeze out the juice. Combine with grated cheese, egg, mix. Lubricate the molds with oil, put the potato in them. Bake at a temperature of two hundred degrees twenty minutes. Cool down. Cut the herring fillets finely and put them on the bottom of the tartlets. Cucumbers, onions, greens chop and put on herring. To fill with curd cheese, mixed with greens and mayonnaise. Decorate with red caviar and greens.