Tartlets with shrimp
12 servings
80 minutes
Shrimp tartlets are an elegant and refined dish of Mediterranean cuisine, perfect for festive events and exquisite dinners. The delicate crispy dough made with butter forms small baskets filled with juicy shrimp. A light hint of mayonnaise adds softness and a pleasant creamy texture to the appetizer. Tartlets not only please the eye but also allow you to enjoy a harmony of flavors: the airy dough pairs wonderfully with seafood, creating a delightful gastronomic impression. Historically, such appetizers are popular in coastal regions of the Mediterranean where fresh seafood is used in everyday cooking. Tartlets are served chilled, perfectly complementing sparkling wines and light salads. This small yet sophisticated delight captivates from the first bite.
1
Sift the flour into a large bowl and mix it with salt. Beat the egg with a fork and add it to the flour along with the butter or margarine; quickly mix the dough with your hands until it crumbles. Gradually add water and knead the dough until it becomes smooth and easily comes away from the sides of the bowl. Now shape the dough into a ball, cover it with a towel, and let it rest for half an hour in a cool place.
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Chicken egg: 1 piece
- Butter: 125 g
- Water: 125 ml
2
In the meantime, boil and clean the shrimp.
- Shrimp: 40 pieces
3
Preheat the oven to 200 degrees and grease 20 tartlet molds — boat-shaped or round, 4 cm in diameter.
- Butter: 125 g
4
Dust the table with flour and roll out the dough to a thickness of 3 mm. Cut out circles 4 cm in diameter with a cup or a special knife and place them in molds.
- Wheat flour: 250 g
5
Prick each tartlet with a fork, cover with baking paper, and fill the container with dry beans or chickpeas. This is done to prevent the finished tartlets from getting soggy from the real filling. Bake for 15 minutes. Then remove the paper with the beans and return the tartlets to the oven for 5 minutes until they are golden brown.
6
Place the tartlets on a rack and let them cool. Then, brush the insides with mayonnaise, place 2 shrimp in each, and let sit for 30 minutes before serving.
- Mayonnaise: 100 g
- Shrimp: 40 pieces
