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Mix the cheeses with the cream until you get a paste.
Wash the peppers, remove the seeds and the stalk, cut them into cubes and put them in a pan with a little oil to harden. Meanwhile, cut the sausage cubes and finely chop the greens, then put them in the pan, mix and leave for 1-2 minutes on the fire. Pour the mixture over the cheese, mix and season.
We open the pie sheets, the ones we don't work with cover them with a damp napkin, otherwise they dry quickly and break. We take a sheet, spread it and sprinkle it with a little oil, put another sheet on top, sprinkle it again with oil and cover it with the third sheet and cut squares the size of the muffin shape.
We place them in molds, arrange them a little and put a spoonful of cheese in each. On top I put a little cheese and garnished in three ways: 1) with hot pepper paste and they were more spicy for those who wanted; 2) with a dill leaf 3) with a parsley leaf and a little boiled carrot, for color.
We put the shapes in the tray and put them in the preheated oven, over high heat, for 15-20 '(until they take on a little color).
They are served as an aperitif or entree.
Knead the dough into flour, butter, salt, 1 egg and 2 tablespoons water. It is spread in a flat form and kept cold, wrapped in foil, for about 30 minutes.
The herbs are washed and dried by shaking. Set aside 1 twig of each for decoration. The rest of the herbs are chopped large and passed with fresh cheese, 1 egg and lemon peel. Chop the chestnuts into large pieces, season with salt and pepper and incorporate into the fresh cheese mixture. The mixture is cooled.
The oven is preheated to 200 degrees (Recirculated air: 175 degrees). The dough is spread on a work surface sprinkled with a little flour and is shaped like a large square about 0.5 cm thick. The dough sheet is cut into 4 squares and placed in mini-treats (about 8 cm in diameter) greased with fat. Cut the edge of the excess dough and prick the bottom of the form several times with a fork. Bake for about 12 minutes, then fill with the chestnut mixture and bake for another 15 minutes.
Mini tarts with vanilla cream and fruit
Mini tarts with vanilla cream and fruit are a tasty dessert, which you can make on the same day or you can prepare the mini tart crust the day before. This way you will focus only on the vanilla cream and the decoration of these mini tart cookies. Basically this recipe consists of two parts that you can follow relatively easily to finally get mini tarts with vanilla cream and fruit:
In addition to the two main components, you also need a few fruits as an ingredient, possibly berries (raspberries, currants, blueberries, etc.) or strawberries, but they can also be thin pieces / slices of crispy apples or table grapes.
With this mini tart dessert, tasty and good-looking, you can pleasantly surprise even the most refined guests.