Mini tarts with cream cheese and vegetable jelly

Name: Mini tarts with cream cheese and vegetable jelly - Silviana D.
Ingredients: for the dough 200 g flour 1 pinch of salt 2 tablespoons lard 50 g soft butter 1 chicken egg ground cumin and nutmeg for the filling 500 g cottage cheese (preferably country style) 1 cube of butter (ab; 4 tablespoons sour cream (preferably country style) salt for jelly 1 larger carrot 1 red beet 1 cucumber 1 teaspoon salt 1 teaspoon starch 50 ml water

Appetizers - Mini tarts with cream cheese and vegetable jelly by Silviana D. - Recipia

The preparation of delicious tarts begins with careful organization of the ingredients and baking molds. In a bowl, we sift the flour, add a pinch of salt, and various spices that will enhance the dough's flavor. It is important to choose the right spices, such as paprika, nutmeg, or dill, depending on our tastes. We continue by adding the butter and lard, mixing with a spoon. It is essential to press the butter well to ensure it distributes evenly in the dough. When we achieve a crumbly texture, we add the beaten egg and mix again, just enough to incorporate. Here, we begin to knead by hand, being careful not to make the dough too tough; if we notice it is too wet, we can add a little extra flour. After kneading the dough, we wrap it well in cling film and let it rest in the fridge for about 30 minutes to firm up and be easier to roll out. Meanwhile, we prepare the delicious cheese cream. In another bowl, we combine the cottage cheese, a bit of salt, sour cream, and a cube of butter. Using a blender, we mix until we achieve a fluffy, smooth, and creamy texture. This cheese cream will be the perfect filling for the tarts, bringing a rich taste and delicate consistency. Once prepared, we place it in the fridge to cool and intensify its flavors. We continue with the vegetables, which we peel and wash well. We cut the carrot and beet into cubes and steam or boil them, being careful not to mix them to preserve the colors of each vegetable. Once they are soft, we puree each one separately, adding a bit of starch dissolved in water to achieve a thicker consistency. Each vegetable sauce will add a splash of color and flavor to our tarts. We let the compositions cool down. After completing the preparations, we turn on the oven and take the dough out of the fridge. We roll out the dough on a floured surface and cut it according to the available baking molds. We place them in the baking tray, and then we put the tarts in the preheated oven at medium heat for about 30 minutes. It is important to monitor them, as they should not brown excessively; we want them to remain tender and fluffy. Once the tarts are baked, we take them out of the oven and let them cool completely. Once cooled, we fill them with the cheese cream, then garnish them with vegetable jelly made from the previously prepared sauces. These tarts not only look spectacular but also offer an explosion of flavors with every bite. We keep them cool until serving, when they will surely impress all guests.

Ingredients

for the dough 200 g flour 1 pinch of salt 2 tablespoons lard 50 g soft butter 1 chicken egg ground cumin and nutmeg for the filling 500 g cottage cheese (preferably country style) 1 cube of butter (ab
4 tablespoons sour cream (preferably country style) salt for jelly 1 larger carrot 1 red beet 1 cucumber 1 teaspoon salt 1 teaspoon starch 50 ml water

Mini tarts with cream cheese and vegetable jelly

Ingredients

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