Natural red or black caviar is gorgeous! We all used to smear it on a sandwich with butter. But it's so boring! Tartlets - the best solution for appetizers with caviar! Sand baskets give a full scope of fantasy, allow you to use a variety of fillings and turn the snack into a small masterpiece.
Tartlets with caviar - general principles of cooking
Tartlets for caviar can be prepared independently from unsweetened shortcrust dough. In principle, they are made easy if there are special molds. But more often baskets are bought ready-made, they are inexpensive, look neat. In size tartlets are different. The smallest products are used for caviar with butter. If you plan to make multi-part fillings, then it is better to purchase large baskets so that everything fits in them.
What is used besides caviar:
• cheeses of different types;
• shrimp and other seafood;
• crab sticks;
• eggs;
• mayonnaise;
• vegetables, greens.
Caviar is usually laid out on top. You can make a full layer, covering the entire surface so that the filling through it does not look through. In large tartlets with salads, caviar is used for decoration, laid out in small piles or scattered on the surface in the form of pearls. Serve tartlets immediately after cooking or a little cooling. Store cooked snack is not recommended.
Ordinary tartlets with caviar and butter
The recipe for a delicious snack of tartlets with caviar. The correct way to fill the baskets, proportions, features. Both red and black caviar are suitable for snacks. The number of products is not specified.
Ingredients
• butter;
• caviar;
• tartlets;
• dill greens.
Cooking
1. Butter should not be hard. It is very important to remove it from the refrigerator in advance to make the product softer. Otherwise, the butter will fall crookedly, when trying to distribute it inside the basket, the tartlet is easily damaged. 2. Recruit half a teaspoon of butter for a standard tartlet. Smear evenly on the bottom of the product.
3. Now a layer of caviar. It should be thicker. We put on the full teaspoon in each tartlet. You can add 1.5 spoons. Spread gently over the surface.
4. Now the dill. Wash the greens with cold water, shake off the droplets, spread them out on a small sprig over the calf. Parsley can also be used, but dill has a milder taste, better suited to caviar.
5. We shift the tartlets on a plate, between them you can decompose the remnants of greens. Cool and serve.
Tartlets with caviar and soft cheese
For such tartlets, you can use cottage cheese or any other soft cheese. To make the filling oily and perfectly combined with caviar, oil is also added to it.
Ingredients
• 120 grams of cheese;
• 30 g of oil;
• 15-20 small tartlets;
• a little dill;
• 100 grams of caviar.
Cooking
1. Beat the cheese and softened butter until smooth. If the cheese is greasy, you can cook without butter, but with it you still get tastier.
2. Add to the cheese 0.5 tsp. chopped dill. Cut the greens very finely, pound it all together.
3. Spread the cheese filling in tartlets so that it fills them 2/3. Align with a teaspoon top.
4. Now we make a layer of caviar, distribute it so that the gaps are as small as possible.
5. Put a small sprig of dill on top.
6. Shift tartlets on the dish. If the cheese filling is left, then you can put it in a pastry syringe or bag, squeeze out little flowers on the calf, write letters or paint any pattern.
Tartlets with caviar and crab sticks
Option economical people. For such tartlets with caviar it is better to use not very small baskets, which can fit about 1 tablespoon of filling.
Ingredients
• 10 tartlets;
• 50 g of hard cheese;
• 120 g crab sticks;
• 1 clove garlic;
• mayonnaise, salt;
• a little dill;
• 2 spoons of caviar.
Cooking
1. Cut the crab sticks into small cubes. Pour into a bowl. 2. Add the grated cheese, squeeze out a small clove of garlic, salt and fill the filling with mayonnaise. The amount of sauce at its discretion, but do not add a lot.
3. You can add 1 chopped pineapple ring to this salad, it will be even tastier.
4. We distribute the prepared stuffing on tartlets. It should reach the very top.
5. Make a small hollow with a teaspoon in the central part, sprinkle red caviar, decorate with a sprig of dill.
6. Either lay the eggs evenly, covering the entire filling.
7. The most economical option - scatter eggs from above in a chaotic manner. But you can lay out a pattern of them. Painstakingly, but very beautiful.
Tartlets with caviar, cheese and eggs
For such tartlets with caviar, you can use any cheese, the default in the recipe is solid. The amount of mayonnaise needs to be adjusted. The filling should be thick, use a good sauce.
Ingredients
• 2 eggs;
• 100 g of hard cheese;
• 100 g of caviar;
• tartlets;
• 1 clove garlic;
• to decorate greens.
Cooking
1. Cook the eggs. We clear from the shells, finely crumble, pour in a bowl. Eggs need to be cooled well, you can put them in the freezer for a few minutes while the rest of the ingredients are prepared.
2. Hard cheese rubbed on the grater with the smallest cells. Immediately with the cheese, you can chop a garlic clove.
3. Mix it all together. You can add a little green.
4. Add mayonnaise. We put in a spoon, each time we mix well, we monitor the consistency. We taste the stuffing, you can add black pepper and other spices, but do not add salt.
5. Spread the minced cheese in tartlets, leaving room for caviar.
6. Apply a layer of eggs, decorate the appetizer with greens, spread on a dish.
Tartlets with caviar and shrimp
Option elegant snack with amazing taste and royal views. You can use any shrimp, but small ones are better here. Baskets are best used not small, so that you can put everything in them.
Ingredients
• 150 g of mayonnaise; • 10-12 tartlets;
• 2 eggs;
• 120 grams of cheese;
• 100 g of caviar;
• 250 g shrimp;
• garlic clove.
Cooking
1. Eggs are used boiled hard boiled. We chop their autumn finely. Add the grated garlic and cheese, dressed with mayonnaise. The amount of sauce indicated is approximate. If you want to make a more fatty filling, add softened butter.
2. Boil the shrimp in salted water, peel the shell, cool well.
3. Open the jar with caviar, prepare the tartlets.
4. Fill baskets with salad.
5. Spread a layer of red caviar. You can make an economical option or impose a product from the heart.
6. Now we put a shrimp in each tartlet so that the tail sticks up. Distribute all the shrimp.
7. We transfer tartlets to a dish with greens, they do not need further decoration.
Tartlets with caviar, mozzarella and Bulgarian cheese
A variant of very appetizing tartlets with delicate mozzarella cheese. Of course, you can take any other kind of cheese, but it is better if it is just as tender and soft.
Ingredients
• 150 g of mozzarella;
• 1 yellow pepper;
• tartlets;
• a little sour cream;
• 1 egg;
• 2 sprigs of dill;
• 100 grams of caviar.
Cooking
1. Rub the boiled egg finely.
2. Grind mozzarella, mix with egg.
3. Chop a couple of dill sprigs, pour in the filling.
4. Yellow bell pepper free from seeds. If the pod is large, then use half. Cut into small cubes, the size of an egg.
5. Fill the filling with sour cream or fatty mayonnaise, mix thoroughly. Garlic, black pepper can be added to taste.
6. Fill tartlets with minced meat. If large baskets are used, it can be applied with a slide. In small tartlets need to leave room for a layer of caviar.
7. Spread the eggs on top and you're done! At will we put small sprigs of dill or decorate with a slice of Bulgarian pepper.
Tartlets with caviar, cream cheese and cucumber
Another option tartlets with cheese. Fresh cucumber is used as a supplement. Choose a vegetable with a thin skin and small seeds, it is important that the cucumber was tender and fit the taste in the dish. Ingredients
• 10 tartlets;
• 1 small cucumber;
• 100 g cream cheese;
• 80 g of caviar;
• greenery.
Cooking
1. Stir cream cheese to achieve a uniform consistency. We put in tartlets, fill in 2/3 volume.
2. Wash cucumber, cut into circles of medium thickness. The number of pieces should be tartlets, that is, we will need 10 pieces.
3. We put on the side of a cucumber mug on an edge in each tartlet, let it look out of the basket a little.
4. Between a cucumber and the edge of a teaspoon opposite from it we spread a hill of caviar.
5. Decorate with a small sprig of greenery and you're done! You can immediately serve a snack or stand for a quarter of an hour in the refrigerator.
Caviar Tartlets - Tips and Tricks
• When buying caviar, it is advisable to see the date of manufacture. If the product is released in the winter, then, most likely, frozen caviar was used. Therefore, there will be more moisture in the jar, the product will start to flow on the tartlets and the short pastry may become limp. Lay such caviar less and not to the brim to avoid trouble.
• Real caviar is soft, when crushed with fingers it spreads and does not splash. If it is difficult to crush the egg, a click is made, and the internal contents flies in all directions, then you bought a fake.
• Most often tartlets are decorated with dill, as it is ideally combined with all fillings and goes well with caviar. But this is not the rule. Parsley can also be used if there is cheese in tartlets. Choose the most tender and young leaves.
