Recipe Shortcrust pastry tartlets of of 22-09-2015 [Updated on 25-09-2017]
As promised, here I am with today's second recipe, to show you how I used my savory shortcrust pastry: I made some cute and delicious tartlets. Given the temperature (I don't know from you, but it's still hot here!) I opted for a very fresh filling based on stracchino and tomatoes, but you can fill them as you prefer, from aubergine cream to beetroot cream to the classic mousse with tuna (here you will find some ideas). The savory shortcrust pastry tartlets are ideal to serve for a birthday buffet or a finger food dinner and will be super appreciated by your guests, guaranteed: P Well girls that's all for today, I'll leave you to the recipe and I'll go to pick up the little one from school , kisses :*
How to make shortcrust pastry tartlets
In a bowl, combine the flour, Parmesan, salt and baking soda, then add the butter and egg and work until you get a homogeneous dough, which you will rest in the fridge for about half an hour.
Take back the savory shortcrust pastry, roll it out on a floured surface and, with a glass, cut into circles of shortcrust pastry of the size suitable for muffin molds.
Line the molds with the pastry, shaping them with your fingers and cutting off the excess pastry.
With a fork, prick the surface of the tartlets.
Then bake for 10-15 minutes or until golden brown at 180-200 ° C in a preheated convection oven.
Let cool, then turn out the tartlets.
Stuff to taste and serve.