Monday, 28 May 2012

Parmesan tartlets

I had a birthday party to cater for and I always fancied the idea of these little beauties. They easy to make, and really impressing when you have 72 of them together.

Parmesan tartlets

makes 48-72 depending how thick or thin you roll the pastry

for the dough
170g flour
75gr freshly grated Parmesan cheese
5 tbs cold butter, cubed
2 tbs cold water

Preheat the oven to 180°C.
Put the flour, grated cheese and butter into a food processor and mix until it forms breadcrumbs. Add the water and mix it again to form a ball. Put the dough ball onto a floured surface and knead it lightly into a nice ball.
Roll out really thinly and cut out the circles to fit into the mini muffin tins.
Bake it for 12-15 minutes or until golden brown. Turn them out to a cooling rack and leave it to cool.

For the filling
there are endless options what you could use, I share the 3 options I used

Egg Cream
4 eggs
80g butter at room temperature
1 ts mustard
2 tbs soured cream
1 pinch of salt
20 green leaves to decorate(can be watercress, spinach..anything)

Boil the eggs until they are hard(about 10minutes), peel them and cut them into small cubes. When the eggs are slightly cooled mix inh the butter until it is incorporated. Add the mustard, soured cream, and salt and mix it again. If you don't use it all, keep it in the fridge.
Fill 1/3 of the baskets with a teaspoon of egg cream and decorate with green leaves.

Shrimp and mango
200ml cream cheese 
200g peeled red shrimps
1/2 mango
salt and pepper to taste

Now I have to say this was the best as the warm cram cheese softened the cases.....yummy.
Cut the mango into small cubes.
Put the cream cheese in a heavy based pan and  bring it to  boil under a medium heat.Reduce the heat and add the chilli, shrimps and a pinch of salt, pepper if needed and cook it for 3-4 minutes. When it is ready leave it to cool slightly, than fill 1/3 of the cases with a teaspoon of shrimp filling and a cube of mango.

Mozzarella,pesto and sun dried tomato
1 mozzarella ball
4 tbs green pesto
5sun dried tomatoes
salt, pepper oregano to taste

Well this is really straight forward. Cut the mozzarella  and the sun dried tomatoes to small cubes. Put 1 tea spoon of pesto, 1mozzarella cube and 1 sun dried tomato cube into the baskets, season with oregano if needed.

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