The best party snacks are the ones you can prepare even days in advance. These fillable tartlet shells can be baked up to a week ahead, and you only need to fill them with a delicious cream at the last moment. If you make a richer filling, enriched with fish or eggs, they also work perfectly as a nutritious breakfast or snack.
Ingredients
- 125 g Mimoosa Simple Cookie Flour
- 50 g fat (butter, margarine, coconut fat, etc.)
- 1 egg
- a pinch of salt
- 50 ml water
- 1 teaspoon baking powder
Thoroughly mix the flour with the salt and baking powder. Combine the melted butter, the beaten egg, and the water.
Mix the contents of the two bowls with a spoon, then knead into a workable dough. If the dough crumbles too much, add 1–2 tablespoons of water. Roll out the dough to 2 mm thickness between two sheets of baking paper.
Cut out circles large enough to line your muffin tin, and carefully place the dough into the molds. You can also bake them on the reverse side of the muffin tin—turn the tin upside down and press the circles onto the raised parts. Both methods will give you small tartlet shells.
Before baking, prick the dough in a few places with a fork. Bake at 170–180°C for 15 minutes, then remove the shells from the tin and bake them standing upright on a baking tray for another 10 minutes. Once cooled, fill them with creams.
We tried them with Hungarian cottege cheese spread, tuna spread, Roquefort cheese cream, and creamy egg spread, and we couldn’t decide which one was the most delicious.