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Mini tarts with nettles

Mini tarts with nettles

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Boil about 800 ml of water with a teaspoon of salt and when it boils we stop the nettles and leave them covered for a few minutes. Then we drain them from the water. In a saucepan melt 40 g butter and add 2 tablespoons flour, mix quickly, then add sour cream and yogurt and mix vigorously and turn off the heat. Then grind from the 2 plenty of grinders and let cool. Pour this mixture into the bowl of the robot and add the finely chopped garlic and a yolk. Mix well. Mix the dough obtained. then without a robot with flour (another 5 full tablespoons) and with 1 tip of a butter knife.

Then we take it with a spoon and fill some forms of mini tarts (I got 4 pieces). Bake in the preheated oven and then leave to cool. Meanwhile, make the cream: mix a teaspoon of butter with 4 triangles of melted cheese, 1 hard boiled egg yolk and grind abundantly from both Kotanyi grinders. Mix well and we decorate with a posh our mini treats with nettles. On top you can also sprinkle green onion leaves.

I can honestly say that I never thought I would like something made of nettles so much! they are delicious

Mini tartlets with pumpkin and goat cheese in puff pastry & # 8211 quick appetizer in puff pastry dough & # 8211 quick appetizer tarts with zucchini / zucchini. Simple, delicious, quick recipe, very easy to prepare puff pastry with cheese and zucchini will conquer you and you will keep preparing it over time.

These are perfect in summer when the pumpkins are in season, but you can prepare them all year round.

I can have a great appetizer idea for a meal with friends, but I can just as well replace dinner. You can take them at a picnic or in a package.

With the help of puff pastry you can always make something good, fast and easy, without having experience in the kitchen.

However, it is important to bake the puff pastry at high temperatures, so that it swells. Depending on the power of the oven and the size of the tart, the temperature can then be lowered, so that the dough does not burn on the surface, and inside it is not baked.

Depending on the recipe, if you don't want the dough to swell too much, prick it with a fork. But these mini tartlets with pumpkin and goat cheese in puff pastry they need to be with it to swell. The end result is beautiful and very tasty.

I used commercial puff pastry. I already had it in the freezer, so I let it thaw in the fridge overnight.

If you prepare it in the evening, you can put it in the fridge in the morning and leave it for 8 hours, then take it out and leave it at room temperature for 20 minutes before you start preparing the recipe. mini tartlets with pumpkin and goat cheese.

To prevent the countertop from sticking to the work table, you can sprinkle flour or use a baking sheet. It is good to put the tarts in the fridge before baking. Especially in the summer.

Over time, I have prepared many appetizer recipes in puff pastry. From pies to tarts. You can find them all in one post if click here. They are preferred by many of the blog's readers, especially during the holidays or events where they have to prepare many appetizers. If you like pumpkins and want to be inspired to prepare other recipes, I invite you to see the collection of recipes with pumpkins gathered in this post.

It is true, a homemade puff pastry can be more delicate, with a more beautiful texture, but the difference in taste can sometimes be quite small, because butter dough is also commercially available.

The inconvenience of the one in the trade is that it must be unwrapped with great care, because it can crack. small cracks don't matter, but large ones can be rectified if you sprinkle very little flour and roll a little with the rolling pin.

Zucchini can leave water, but at high baking temperature from the beginning it will evaporate quickly.

That being said, I think that you will like these tarts in the petite version.

Here is the list of ingredients and how to prepare it mini tartlets with pumpkin and goat cheese in puff pastry.


1 pc. puff pastry & # 8211 400 g

1 long and thin zucchini & # 8211 approx. 200 g

100 g goat cheese & # 8211 roll (or cow's milk cheese and goat's milk)

First of all, I preheated the oven to 220 ° C. My oven is electric, on ventilation.

I sliced ​​the zucchini (3-4mm thick slices), then I cut the cheese roll with a thicker thread. If you use a cheese knife, stick to it.

I cut the puff pastry into 6 rectangles, I put them in the baking tray with the distance between them, so that they don't stick, then I started assembling the mini tarts.

I put the slices of cheese directly on the puff pastry, leaving space next to them on all sides. I arranged the slices of zucchini over the cheese.

I greased the edges of the puff pastry with beaten egg, then I baked the mini tartlets with pumpkin and goat cheese in the puff pastry for 10 minutes, then I lowered the temperature to 200 ° C and continued to bake for another 10-15 minutes.

I can't wait for you to tell me how they look!

In conclusion, I leave you with the video recipe of the best summer salad you can prepare for dinner!

Mini tarts with fruit and vanilla cream

(quantities for 15 mini-tarts), Dough :, 1. 500 gr flour, 2. 6-8 tablespoons fine sugar, 3. 250 gr butter, 4. 2 sachets of vanilla sugar, 5. 2 eggs, 6. 4- 6 tablespoons water, 7. a little salt,, Filling :, 1. 600 ml milk, 2. 400 ml whipped cream, 3. 100 gr sugar, 4. 2 sachets of vanilla pudding, 5. 1-2 sachets transparent gelée cake , 6. fruits (what I used: 6 kiwis - 330 gr, 2 oranges - 450 gr, 4 large plums - 230 gr, 15 grapes)

Difficulty: low | Time: 35 min

Mini tart with mango and passion fruit

When you want to pamper yourself and look for a refined dessert with exotic flavors, but also easy to prepare, I recommend you try the mini-tart recipe with mango and passion fruit.

The only inconvenience is that it will be very difficult for you to stop eating.

Ingredients for mini tart with mango and passion fruit:
For the base:

-160 gr of raw or ripe hazelnuts, or any other nuts you prefer

-100 g of seedless dates, soaked in water for at least 2 hours

-125 g of almond butter or any other nut butter you prefer.

For the filling:

-150 gr pieces of fresh or frozen mango

-140 ml coconut yogurt (you can use soy yogurt or almonds)

-65 gr of the pulp of the passion fruit.

For fruit topping:

-200 gr pieces of fresh or frozen mango

-14 g of corn starch

-65 gr of the pulp of the passion fruit.

Method of preparation:

For the base: Put the hazelnuts in the food processor and grind until they reach the size of a breadcrumbs. Drain the water and put it in the food processor together with the almond butter. Mix until a homogeneous mixture is obtained.

Put the mixture obtained in the tart forms.

For the filling: Put all the ingredients in a blender and mix until smooth. Pour the mixture obtained over the base and refrigerate for at least 6 hours to harden.

For topping: Take a small pot in which you put mango and cornstarch. Using a hand blender, pass the mango until you get a puree. Put on medium-high heat and mix quickly until it starts to thicken. Remove from the heat and add the pulp of the passion fruit. After the base has hardened enough, place the fruit mixture on top. Refrigerate for at least 30 minutes to harden.

Remove from the pan and, with a sharp knife, portion into equal bars. They can be served immediately or stored in an airtight container for up to 5 days.

Mini tart with cherries

You need: 500g sweet tender dough, 200g pitted cherries, 60g almonds, 60g soft butter, 1 egg, 60g sugar, 1 teaspoon flour, 200ml liquid cream, 100g cherry jam.

Method of preparation:

1. Allow the dough to thaw well at room temperature for 2 hours. Spread it a little with the twister and cut out round shapes. Place them in the trays, pressing firmly with your fingers on the edge. Prick the dough with a fork from place to place to bake well.

2. Preheat the oven and bake the dough, without filling, for 10 minutes.

3. Finely chop the almonds and mix them well with the soft butter, flour, sugar and egg until you get a homogeneous paste.

4. Grease the forms with a layer of cherry jam and add the almond composition. Top with fresh cherries.

5. Bake again for 20 minutes. The tarts are baked when the dough on the edge takes on a darker color.

Mini tart recipe with chocolate cream and fruit. A simple and delicious dessert for the greedy man.

Small culinary jewels, perfect to satisfy your craving for sweets, these handsome and delicious mini tarts with chocolate cream and fruit!

mini tarts with chocolate cream and fruit

Small culinary jewels, perfect to satisfy your craving for sweets, these handsome and delicious mini tarts with chocolate cream and fruit!

Mini tart recipe with chocolate cream and fruit - Ingredients

  • For the tender dough of mini tarts:
  • 300 gr flour
  • 125 gr butter greasy, cold
  • 25 gr sugar
  • 1 or medium
  • 1/4 teaspoon salt
  • 2-3 tablespoons cold water
  • For chocolate cream:
  • 300 gr dark chocolate
  • 400 ml liquid cream, & icircndulcita
  • 50 gr butter
  • 250 gr berries

Mini tart recipe with chocolate cream and fruit - Preparation

ready dough for mini tarts. Sift the flour into a bowl, make a mixture in the middle of it and put the egg, salt and sugar and cold butter cut into small cubes. We mix all the ingredients quickly, turn & acircnd, gradually and cold water. The result will be a compact dough that is covered and left to cool for 20-30 minutes.

Mini tart dough it is portioned into small spheres that are encircled in circular sheets and placed inside the shapes of mini tarts. Dough the dough from place to place at the base, place the muffin pieces inside and fill with rice or bean grains. Bake at 180 degrees for 18-20 minutes. Remove the mini-tin molds from the oven and leave to cool.

In the meantime, get ready chocolate cream. Heat the liquid cream and melt the chocolate and butter in it. Mix well until homogenous, then allow to cool until the forms cool. mini tarts. Place some berries at the base of the mini tarts, then pour in the slightly warm chocolate cream. Let cool for 30 minutes, decorate with fruit and serve with gusto, with loved ones.

Mini tarts with nettles - Recipes

For the dough:

60ml sunflower oil

½ teaspoon of baking powder

For the cream:

Peel a half lemon

For decoration:

Method of preparation

For the dough:

In a bowl put the egg and sugar, then mix with a whisk

Add baking powder, salt and a little bit of flour and then start kneading until you finish all the flour

We spread a sheet 2-3mm thick and with a flower or circle shape with a diameter of 8 or 10 cm, we cut the shapes for mini tarts

To form the mini tart baskets we need some shapes (silicone) muffins

Turn the muffin tins with the bottom up and mold the cut shape of the dough on top

Place them in the tray lined with baking paper and put in the preheated oven at 180 degrees for 15-20 minutes

Remove the tray from the oven, remove the silicone molds and the mini tart baskets will remain to fill them with cream.

For the cream:

Put the milk in a pot together with the lemon peel and leave it on the fire until it is almost boiling.

In a bowl, add eggs, sugar and starch

Beat well with a whisk and then remove the lemon peel from the milk and slowly pour over the composition, stirring constantly.

Pour the whole mixture back into the pot and put on medium heat, stirring constantly until the cream thickens.

Let cool for 5 minutes and then put the cream in a bowl, fill the baskets with mini tarts and garnish with raspberries

Mini tarts with nettles - Recipes

Puff pastry is always at hand when we want to prepare a quick tart. And today we have mini asparagus tarts on the menu, a recipe prepared by Edith’s Kitchen.

On a delicious and crunchy base, we have a sweet-sour sauce with mustard, over which we can add leurda when we are in season.


  • 1 packet of Edenia puff pastry dough 800 g (previously thawed in the refrigerator)
  • 3 tablespoons mustard
  • 4 tablespoons sweet chilli sauce
  • 450 g asparagus
  • leurda connection (optional, if we are in season)
  • about 100 g of mozzarella
  • 1 or

Method of preparation

1. We clean the asparagus, remove the wooden part from the base (3-4-5 cm), where it breaks when we bend it. The shoulder blades.

2. Lightly spread the two sheets of thawed puff pastry, with the foil. We cut from each sheet of dough rectangles slightly longer than asparagus.

Tip: from a sheet we can cut 3 pieces vertically and one horizontally at their base. This means that 8 mini tarts will come out of a package of Edenia puff pastry dough.

3. We cut the dough rectangles with a sharp knife, making a round border (be careful not to cut the dough at all).

4. Make a mustard sauce and chilli sauce and put a tablespoon on each tart, in a thin layer.

5. Over the sauce we put finely chopped leurda, a little grated mozzarella, 3 pieces of asparagus on each tart and sprinkle pepper and mozzarella on top.

6. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes. These mini asparagus tarts are good and hot and cold.

Mini tarts with cream cheese and fruit

These Mini tarts with cream cheese and fruit can be said to be the easiest dessert to make when you feel like something sweet. The fine cream cheese in combination with the fruit and the lightly crunchy dough will surely delight your taste buds. They can be decorated to everyone's liking with seasonal fruits.

Here are other tart recipes worth trying!

  • Mascarpone tart
  • Strawberry Shortcake

I chose the combination of peaches, kiwi, blueberries and raspberries. I made the tender dough, but you can buy the tart dough commercially. However, the one prepared at home is much better. How to prepare the necessary ingredients for the dough you can find it in the post Fraged Dough Recipe. I highly recommend you to try it.

Ingredients Mini tarts with cream cheese and fruit

Fraged dough (You can find the recipe HERE!)
250 g Philadelphia cream cheese
4 tablespoons powdered sugar
2 sachets of vanilla sugar
100 ml fresh
Canned Peaches-Sun Food, raspberry, refined, kiwi
silicone tart shapes

Preparation Mini tarts with cream cheese and fruit

Prepare the tender dough as in the Fresh Dough Recipe and let it cool for 30 minutes. Meanwhile, prepare the cream cheese.
Put cream cheese in a bowl, add sugar, vanilla sugar and whipped cream. Mix with the mixer until it thickens. Leave it to cool until we bake the tarts.

The dough is spread to the size of the shapes and is lightly pressed into shapes. Cut off the excess and prick the dough with a fork. Bake at 160 degrees for about 20-30 minutes. Remove from the oven and leave to cool, then carefully remove them from the molds.

Put the cream in a pos with a round tip and decorate the tarts with it. If you don't have pos you can make a baking paper cone where you leave the tip wider. Over the cream cheese add the diced fruits (peaches, kiwi) and add the raspberries and blueberries. You can decorate with your favorite fruits.
If you do not have small shapes you can prepare a tart in a larger shape.
Good appetite!

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Mix the sugar with the butter at room temperature, until we obtain a homogeneous composition. Add the egg and mix, then add the flour and salt, as well as the vanilla. Knead the ingredients well until you get a shell compact enough not to stick to the bowl, which you put in the fridge for 30 minutes, covered with plastic wrap, to avoid drying it.

After this time, take the tart dough out of the fridge and divide it into 12 equal pieces. Put a little flour on the work table, then take the pieces of cake in turn and spread them with the rolling pin, slightly larger than the size of the mini tart forms. grease with butter).

Place a piece of baking paper on each mini tart dough and top with beans or pebbles. This will prevent the dough from growing excessively.

Put the molds in the preheated oven at 170 degrees for about 15 minutes (until it is noticed that it has started to rise). The dough should be golden and with the consistency of biscuits. Remove the tarts from the oven, remove the baking paper with the beans and add the lemon cream. Put them in the oven for another 10 minutes, then take them out again, add the meringue and leave for another 10 minutes.

Put a pot of water on the fire for a bain-marie.

The ingredients of the cream are lemon juice, peel, eggs, sugar - mix well with a whisk and put in a bain-marie, stirring constantly, until the cream thickens. Take the cream off the heat, add the butter and mix well, then put about two tablespoons of it over each mini-tart.

From the remaining egg whites, sugar and salt powder we make a meringue - mixing with the celery (dirt) first the egg whites until they double in volume, then gradually adding the sugar and of course the salt powder. forms somewhat & # 8230tops / turrets in the container) means it is ready.

It is very important that the pot where you make the meringue is not wet, and the egg whites do not show traces of yolk. If one of these two rules is broken, the meringue will most likely not bind.

When the meringue is ready - lightly brown the gold, remove the tarts from the oven and leave to cool.


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