- Flour - 200 Grams
- Butter - 100 Grams
- Eggs - 1 piece
- Salt - 1 pinch
- Eggs - 2 Pieces (stuffing)
- Cream - 200 milliliters (filling)
- Camembert - 200 Grams (filling)
1. For the tartlets prepare crumbly short pastry. Mix the sifted flour with the salt and add the pieces of chilled butter, cut with a knife until the crumb is formed. Add the egg, knead the elastic dough. Put the dough into the refrigerator for thirty minutes, pre-roll it into a ball and wrap it with a film. On the film, roll the cooled dough into a layer three millimeters thick. Forms to spread out on the test, cut out, pressing the mold with circles of the desired diameter. 2. Forms turn over and flatten your fingers along the inner walls of the dough. The dough is pierced with a fork. Formochki with the test put one into another pieces for three or four, and bake for about ten minutes, the temperature is one hundred and eighty degrees (the dough brightens and dries). For pouring, mix eggs with cream. 3. From the oven take out the molds, put three cubes of camembert (a cube size of one and a half to one and a half centimeters) into each mold. 4. We pour the cream with the egg. Minutes 10-15 bake in a preheated oven, the temperature is one hundred and eighty degrees, so that the filling does not thicken and become golden in color. 5. Let's cool on the grate and put it on the dish. Tartlets are ready.
Servings: 8