Mini tarts with cream cheese and vegetable jelly

Name: Mini tarts with cream cheese and vegetable jelly - Dana K.
Ingredients: for the dough 200 g flour 1 pinch of salt 2 tablespoons lard 50 g soft butter 1 egg cumin and nutmeg ground for the filling 500 g cottage cheese (preferably homemade) 1 cube of butter (about 50 g) 3; 4 tablespoons sour cream (preferably homemade) salt for the jelly 1 larger carrot 1 beetroot 1 cucumber 1 teaspoon salt 1 teaspoon starch 50 ml water

Doughs and pastries - Mini tarts with cream cheese and vegetable jelly by Dana K. - Recipia

Mini Tarts with Cream Cheese and Vegetable Jelly Who doesn't love an elegant dessert that is also easy to make? Mini tarts with cream cheese and vegetable jelly are the perfect choice for special occasions or a culinary treat at the end of a long day. These tarts bring a perfect balance between the crunchy texture of the crust, the creaminess of the cheese, and the freshness of the vegetable jelly. Moreover, they represent a clever reinterpretation of classic desserts, offering a touch of originality in every bite. Preparation time: 40 minutes Baking time: 30 minutes Total time: 1 hour and 10 minutes Servings: 12 mini tarts Ingredients: For the crust: - 200 g flour - A pinch of salt - 2 tablespoons lard - 50 g soft butter - 1 egg - Ground cumin and nutmeg (to taste) For the filling: - 500 g cottage cheese (preferably homemade) - 1 cube of butter (about 50 g) - 3-4 tablespoons sour cream (preferably homemade) - Salt (to taste) For the jelly: - 1 large carrot - 1 beetroot - 1 cucumber - 1 teaspoon salt - 1 teaspoon cornstarch - 50 ml water Preparing the crust: 1. Start by preparing the ingredients for the crust. Sifting the flour with a pinch of salt and the spices is an essential step to ensure a fine texture for the tart. Add the lard and soft butter, mixing with a spoon. Try to distribute the butter evenly throughout the mixture. 2. When the dough becomes crumbly, incorporate the beaten egg. This will add richness and perfect consistency. Mix until the ingredients are well combined. 3. Begin kneading the dough with your hands, being careful not to make it too tough. If you feel it's too sticky, add a little flour, but make sure the dough remains soft. Once done, wrap it in plastic wrap and refrigerate for about 30 minutes. This step will help firm up the dough, making it easier to work with. Preparing the cream cheese: 4. In a bowl, add the cottage cheese, salt, sour cream, and the cube of butter. Use a blender to mix the ingredients until fluffy. This cream will be delicious and smooth, providing a perfect contrast to the vegetable jelly. 5. Once you have a homogeneous cream, place it in the refrigerator to cool and firm up a bit. Preparing the vegetable jelly: 6. Clean and wash the vegetables well. Cut the carrot and beetroot into cubes, and the cucumber into slices. These will be the base for your colorful and nutritious jelly. 7. In a glass of water, dissolve the teaspoon of cornstarch. This will help the jelly have a uniform texture. 8. Each vegetable should be steamed or boiled separately until soft. Be careful not to mix the vegetables to keep each color distinct. 9. After the vegetables are cooked, blend each type separately and add a little of the dissolved cornstarch. Boil each vegetable sauce, adding a pinch of salt to enhance the flavors. Let the mixtures cool. Baking the tarts: 10. Preheat the oven to 180 degrees Celsius. Remove the dough from the refrigerator and roll it out on a floured surface. Use the baking molds you have to cut circles from the dough, making sure they are slightly larger than the tart molds. 11. Place the dough in the molds and bake in the oven for about 30 minutes, or until lightly golden. It is important not to over-brown them, as you want them to remain tender. 12. Once the tarts are baked, remove them from the oven and let them cool completely. Assembling the tarts: 13. After the mini tarts have cooled, fill them with the prepared cream cheese. This is where you can add a personal touch: you can use a spatula to create a beautiful pattern on the surface of the cream. 14. Finish with the vegetable jelly. You can either pour it over or place it with a spoon for a more artistic look. The tart will look spectacular with the vibrant colors of the vegetables. 15. Place the mini tarts in the refrigerator until serving. They can also be enjoyed the next day, but keep in mind that the vegetable jelly may slightly color the cream cheese. Useful tips and variations: - If you want to personalize your recipe, you can replace the cottage cheese with goat cheese for a stronger flavor. You can also add herbs like dill or basil to the cream cheese for an extra flavor boost. - Pair these mini tarts with a fresh green salad or a yogurt sauce for a light yet sophisticated appetizer. - Regarding calories, one tart contains approximately 150-200 calories, depending on the chosen ingredients. By making these mini tarts at home, you can control the ingredients and opt for healthier options if necessary. These mini tarts with cream cheese and vegetable jelly are a refined and delicious choice that will surely impress anyone who tastes them. Whether you serve them at a party or as a personal treat, they are guaranteed to bring smiles. By trying this recipe, you will showcase your culinary talent and creativity in the kitchen. Enjoy!

Category: Doughs and pastries Author: Dana K. Views: 1 Date: 04.10.2024

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Doughs and pastries - Mini tarts with cream cheese and vegetable jelly by Dana K. - Recipia 1

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