Mini tarts with cream cheese and cucumber jelly

Name: Mini tarts with cream cheese and cucumber jelly - Ozana M.
Ingredients: For the dough: quick and easy version; Linco shortcrust pastry about 500 g; or classic version: flour 300 g; soft butter 200 g; sour cream 2 tablespoons; eggs 2 pieces; salt 1 teaspoon. For the cheese cream: cottage cheese about 300 g; eggs 3 pieces; sea salt about 1 teaspoon; freshly ground pepper about 1 teaspoon; fresh dill 1 bunch; green onions 2; 3 stalks. For the jelly: cucumbers Fabio 2 pieces; sea salt 1 teaspoon; gelatin granules 1 packet.

Appetizers - Mini tarts with cream cheese and cucumber jelly by Ozana M. - Recipia

Mini tarts with cream cheese and cucumber jelly I propose a recipe for mini tarts that perfectly combines the crispy texture of the dough with the delicacy of the cream cheese and the freshness of the cucumber jelly. These mini tarts are ideal for any occasion, from elegant parties to casual gatherings with friends. Moreover, they can be prepared in advance, making them an excellent choice for better organization in the kitchen. Preparation time: 40 minutes Baking time: 45 minutes Total time: 1 hour and 25 minutes Number of servings: 12 mini tarts Necessary ingredients For the dough (quick or classic version): - 500 g Linco shortcrust pastry (quick version) or - 300 g flour - 200 g soft butter (at room temperature) - 2 tablespoons sour cream - 2 eggs - 1 teaspoon salt For the cream cheese: - 300 g cottage cheese - 3 eggs - 1 teaspoon sea salt - 1/2 teaspoon freshly ground pepper - 1 bunch fresh dill, chopped - 2-3 green onions, chopped For the jelly: - 2 Fabio cucumbers - 1 teaspoon sea salt - 1 packet of gelatin granules Step 1: Preparing the dough 1. Choose the dough variant: If you want to save time, you can opt for Linco shortcrust pastry, which needs to thaw in the fridge for about 3 hours. If you prefer to make the dough from scratch, combine the flour, soft butter, sour cream, eggs, and salt in a large bowl or in the mixer bowl. 2. Kneading the dough: Knead the ingredients vigorously until you obtain an elastic and homogeneous dough. It should be slightly sticky but not excessively so. 3. Chilling the dough: Wrap the dough in cling film and refrigerate for 30 minutes. This step is crucial for achieving a crispy and flaky crust. 4. Shaping the dough: After the dough has chilled, roll it out on a floured work surface until it reaches a thickness of about 3 mm. Cut out desired shapes for the mini tarts. 5. Preparing the baking molds: Use silicone or non-stick metal baking molds. There is no need to grease them, as the dough will not stick. Place the dough circles in the molds, pricking them lightly with a fork to prevent puffing. 6. Baking the dough: Preheat the oven to 180 degrees Celsius and bake the mini tarts for 30 minutes until they turn lightly golden. Check occasionally, as baking time may vary depending on the oven. Step 2: Preparing the cream cheese 1. Mixing the ingredients: In a large bowl, place the cottage cheese, eggs, salt, pepper, dill, and green onions. Mix vigorously with a whisk or mixer until you achieve a smooth cream. 2. Filling the mini tarts: Once the dough is baked, fill each tart with the cream cheese, being careful not to overfill them. 3. Baking the mini tarts with cream: Place the mini tarts back in the oven for another 15 minutes, until the cream cheese is firm but not overly browned. 4. Cooling the mini tarts: After baking, let the mini tarts cool for at least 3 hours, but ideally, leave them overnight. This will allow the flavors to meld. Step 3: Preparing the cucumber jelly 1. Hydrating the gelatin: Soak the gelatin in about 100 ml of cold water according to the package instructions. This step is essential for achieving a uniform jelly texture. 2. Preparing the cucumber puree: Peel the cucumbers and remove the seeds, then chop them finely. You can use a blender to obtain a smooth puree. Add salt to enhance the flavor. 3. Mixing the gelatin with the cucumber puree: Heat the hydrated gelatin until it becomes liquid, then add it to the cucumber puree and mix well until homogeneous. 4. Topping the mini tarts: Using a spoon, pour the cucumber jelly over each mini tart, allowing them to chill for at least 1 hour. Serving suggestions Mini tarts with cream cheese and cucumber jelly are excellent as appetizers or light snacks. You can serve them alongside a fresh green salad or with a refreshing drink based on mint or lemon to complement the delicate flavors. Nutritional benefits These mini tarts are not only delicious but also nutritious. Cottage cheese is a good source of protein and calcium, while cucumbers add important vitamins and minerals. Additionally, dill has antioxidant and digestive properties. Frequently asked questions 1. Can I use another type of cheese? Of course, you can experiment with goat cheese or ricotta for a different taste. 2. How can I store the mini tarts? It is recommended to keep them in the fridge, covered, to prevent drying out. They can be consumed within 3 days. 3. Can I make the dough a few days in advance? Yes, you can prepare the dough and keep it in the fridge or freezer. Possible variations To add extra flavor, you can try adding some chopped black olives or sliced cherry tomatoes to the cream cheese. Additionally, instead of cucumber jelly, you can use a tomato or pepper gelatin to provide a contrast of colors and flavors. Happy cooking and enjoy! These mini tarts will surely become everyone’s favorites!