Add salt, sugar and chopped cold butter to the flour. Grind into crumbs.
Add the yolk and, if necessary, a little ice water. Putting the dough into a ball. Flatten, wrap in plastic and refrigerate for 30 minutes.
So that there was nothing left, I put the protein in the dough, and smeared the "handles" and baskets inside with yolk.
Divide the dough into pieces and form baskets, evenly distributing them over the tins. We press well at the junction of the bottom with the side wall. We prick the bottom with a fork so that it does not swell when baking.
We form "handles" from the remaining dough. To do this, we roll out thin flagella and connect them in pairs.
We fold in the form of a horseshoe. The length of the handles is about 10-12 cm. You can attach it to the basket and try on.
Or you can just roll up the flagellum and apply a drawing with a knife.
We bake baskets and handles in an oven preheated to 180 degrees for 10-15 minutes. If the handles are thin, they will bake faster than baskets.
We take out the baskets from the molds.
Cut the ham, pepper and melted cheese into cubes, mix.
We fill the tartlets, sprinkle with grated cheese and put in the oven for 5-10 minutes.