Natural red or black caviar is already gorgeous! We are all used to smearing it on a sandwich with butter. But this is so boring! Tartlets - the best solution for appetizers with caviar! Sand baskets give a full scope of imagination, allow you to use a variety of fillings and turn an appetizer into a small masterpiece.
Tartlets with caviar - general principles of preparation
Tartlets for caviar can be prepared independently from unsweetened shortcrust pastry. In principle, they are made easy if there are special molds. But more often, baskets are bought ready-made, they are inexpensive, they look neat. Tartlets are different in size. The smallest products are used for caviar with butter. If you plan to make multi-component fillings, it is better to purchase large baskets so that everything fits in them.
What is used in addition to 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 peep. 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. Keeping a cooked snack is not recommended.
Ordinary tartlets with caviar and butter
The recipe for a delicious appetizer of tartlets with caviar. The correct way to fill the tartlets, proportions, features. For appetizers, both red and black caviar are suitable. The number of products is not indicated.
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 so that the product is softened. Otherwise, the oil will lie crookedly; when you try to distribute it inside the basket, the tartlet is easy to damage.
2. We collect half a teaspoon of oil for a standard tartlet. Smear evenly on the bottom of the product.
3. Now a layer of caviar. It should be thicker. Put a full teaspoon in each tartlet. You can add 1.5 spoons. Gently spread over the surface.
4. Now dill. We wash the greens with cold water, shake off the droplets, put them in a small twig on top of the caviar. You can use parsley, but dill has a milder taste, is better suited to caviar.
5. We transfer the tartlets to a plate, between them you can put the rest of the 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 greasy and ideally combined with caviar, oil is also added to it.
Ingredients
• 120 g of cheese;
• 30 g of oil;
• 15-20 small tartlets;
• a little dill;
• 100 g caviar.
Cooking
1. Beat cheese and softened butter until smooth. If the cheese is fat, you can cook it without butter, but it tastes better with it.
2. Add 0.5 tsp to the cheese. chopped dill. Cut the greens very finely, grind everything together.
3. We spread the cheese filling in tartlets so that it fills them by 2/3. Align with a teaspoon top.
4. Now we make a layer of caviar, distribute so that there are as few gaps as possible.
5. On top we put a small sprig of dill.
6. We transfer the tartlets to the dish. If the cheese filling remains, then you can put it in a confectionery syringe or in a bag, squeeze small flowers onto the caviar, write letters or depict any pattern.
Tartlets with caviar and crab sticks
The option of thrifty people. For such tartlets with caviar, it is better to use not very small baskets, which can fit about 1 tablespoon of the filling.
Ingredients
• 10 tartlets;
• 50 g of hard cheese;
• 120 g of crab sticks;
• 1 clove of garlic;
• mayonnaise, salt;
• a little dill;
• 2 tablespoons of caviar.
Cooking
1. Cut the crab sticks into small cubes. Pour into a bowl.
2. Add the grated cheese, squeeze a small clove of garlic, salt and season the filling with mayonnaise. The amount of sauce is at our discretion, but do not add much.
3. You can add 1 chopped pineapple ring to such a salad, it will be even tastier.
4. We distribute the cooked stuffing on tartlets. It should reach the very top.
5. Make a small spoon in the central part with a teaspoon, pour red caviar, decorate with a sprig of dill.
6. Or lay the eggs in an even layer, covering the entire filling.
7. The most economical option is to spread 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, by default the recipe indicates hard cheese. The amount of mayonnaise needs to be regulated. The filling should be thick, use a good sauce.
Ingredients
• 2 eggs;
• 100 g of hard cheese;
• 100 g caviar;
• tartlets;
• 1 clove of garlic;
• for decorating greens.
Cooking
1. Cook the eggs. Peel, finely crumble, pour into a bowl. The eggs need to be well cooled, you can put them in the freezer for several minutes while the rest of the ingredients are prepared.
2. We grate hard cheese on a grater with the smallest cells. Immediately with cheese, you can chop a clove of garlic.
3. Mix everything together. You can add a little green.
4. Add mayonnaise. Put in a spoon, mix well each time, monitor the consistency. We try the filling to taste, you can add black pepper and other spices, but do not salt.
5. We spread the minced cheese in tartlets, leaving room for caviar.
6. Apply a layer of eggs, decorate the appetizer with herbs, spread on a dish.
Tartlets with caviar and shrimp
A variant of a chic appetizer with amazing taste and a royal look. You can use any shrimp, but small ones are better here. It is better to use small baskets so that everything can be placed in them.
Ingredients
• 150 g of mayonnaise;
• 10-12 tartlets;
• 2 eggs;
• 120 g of cheese;
• 100 g caviar;
• 250 g of shrimp;
• clove of garlic.
Cooking
1. Hard boiled eggs are used. We chop their autumn finely. Add the grated garlic and cheese, season with mayonnaise. The amount of sauce is approximate. If you want to make a greasy filling, add softened butter.
2. Boil the shrimp in salted water, clear of the shell, cool well.
3. Open a jar of caviar, prepare tartlets.
4. Fill the 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 stick a shrimp into each tartlet so that the tail sticks up. We distribute all the shrimp.
7. Transfer tartlets to a dish with herbs, they do not need further decoration.
Tartlets with caviar, mozzarella and Bulgarian cheese
A variant of very tasty tartlets with tender mozzarella cheese. Of course, you can take any other type 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 branches of dill;
• 100 g caviar.
Cooking
1. Rub the boiled egg finely.
2. We also grind mozzarella, mix with the egg.
3. Cut a couple of branches of dill, pour into the filling.
4. Bulgarian yellow 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 fat mayonnaise, mix thoroughly. Garlic, black pepper can be added to taste.
6. We fill the tartlets with the resulting stuffing. If large baskets are used, then it is possible to impose with a slide. In small tartlets, you need to leave room for a layer of caviar.
7. Lay the eggs on top and you're done! If desired, put small branches of dill or decorate with a slice of Bulgarian pepper.
Tartlets with caviar, cream cheese and cucumber
Another variant of tartlets with cheese. As a supplement, a fresh cucumber is used. Choose a vegetable with a thin skin and small seeds, it is important that the cucumber is tender and fits the taste in the dish.
Ingredients
• 10 tartlets;
• 1 small cucumber;
• 100 g cream cheese;
• 80 g caviar;
• greenery.
Cooking
1. Stir the cream cheese to achieve a uniform consistency. We lay out in tartlets, fill in 2/3 of the volume.
2. Wash the cucumber, cut into circles of medium thickness. The number of pieces should be equal to tartlets, that is, we need 10 pieces.
3. We lay on the side in each tartlet a mug of cucumber on the edge, let it look a little out of the basket.
4. Between the cucumber and the opposite edge of it with a teaspoon, lay out a hill of caviar.
5. Decorate with a small sprig of greenery and you're done! You can immediately serve the appetizer or stand for a quarter of an hour in the refrigerator.
Tartlets with caviar - useful 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, the bank will have more moisture, on tartlets the product will flow and the shortcrust pastry can become sour. Lay such caviar less and not to the brim to avoid trouble.
• Real caviar is soft; when crushed by fingers, it spreads and does not splatter. If it is difficult to crush the egg, a click is emitted, and the internal contents are scattered in all directions, then you bought a fake.
• Most often, tartlets are decorated with dill, as it blends perfectly with all the fillings and goes with caviar. But that is not the rule. Parsley can also be used if cheese is present in the tartlets. Choose the most tender and young leaves.
