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Print Recipe
Tartlets with Pickled Egg Recipe
I suggest to diversify your holiday table with bright snack tartlets, the highlight of which is a pickled egg. They will look especially spectacular on the Easter table.
Cook Time 55 minutes
Servings
Ingredients
For the dough:
For the filling:
For decoration:
Cook Time 55 minutes
Servings
Ingredients
For the dough:
For the filling:
For decoration:
Instructions
  1. We will prepare the products from which we will make the dough. This quantity makes 18 tartlets with a diameter of 6 cm.
    We will prepare the products from which we will make the dough. This quantity makes 18 tartlets with a diameter of 6 cm.
  2. Cold margarine or butter combine with flour and chop with a knife or fork (for the yellow color of the dough, I added a little turmeric). Add salt, sugar, egg, sour cream to the butter and flour crumbs and quickly knead a soft elastic dough. To make the shortbread crumbly, it can not be kneaded for a long time. Remove to the refrigerator for 1 hour.
    Cold margarine or butter combine with flour and chop with a knife or fork (for the yellow color of the dough, I added a little turmeric). Add salt, sugar, egg, sour cream to the butter and flour crumbs and quickly knead a soft elastic dough. To make the shortbread crumbly, it can not be kneaded for a long time. Remove to the refrigerator for 1 hour.
  3. Roll out the dough into a layer about 0.5 cm thick. Using a form for tartlets, cut out circles from the dough. Distribute each portion of the dough into molds, prick the bottom and sides with a fork. The forms do not need to be oiled beforehand. Ready-to-bake tartlets are put in the refrigerator for 40 minutes or in the freezer for 15 minutes.
    Roll out the dough into a layer about 0.5 cm thick. Using a form for tartlets, cut out circles from the dough. Distribute each portion of the dough into molds, prick the bottom and sides with a fork. The forms do not need to be oiled beforehand.
Ready-to-bake tartlets are put in the refrigerator for 40 minutes or in the freezer for 15 minutes.
  4. Bake at T=180 – 190*C until ready, about 20 minutes, but focus on your oven. Let the tartlets cool, and then you can easily remove them by turning the mold over.
    Bake at T=180 – 190*C until ready, about 20 minutes, but focus on your oven. Let the tartlets cool, and then you can easily remove them by turning the mold over.
  5. Snack tartlets you can make with any filling, I suggest this: herring fillet, carrots in Korean and butter.
    Snack tartlets you can make with any filling, I suggest this: herring fillet, carrots in Korean and butter.
  6. Will grind everything in any way convenient to you and get this filling.
    Will grind everything in any way convenient to you and get this filling.
  7. Fill the tartlets with the prepared filling. It is convenient to do this with a pastry bag.
    Fill the tartlets with the prepared filling. It is convenient to do this with a pastry bag.
  8. Decorate each tartlet with greens. It remains to insert a pickled egg in the middle and delicious (and beautiful!) the appetizer is ready.
    Decorate each tartlet with greens. It remains to insert a pickled egg in the middle and delicious (and beautiful!) the appetizer is ready.
  9. Such bright and cute snacks will undoubtedly decorate your table.
    Such bright and cute snacks will undoubtedly decorate your table.
  10. Bon Appetit!
    Bon Appetit!

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