Tartlets "Pearls"

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Bright and festive tartlets with fish filling and edible pearls in shells which are made of puff dough.

Recipe of making tartlets "pearls"


  • Puff yeast dough - 200 g
  • Yolk egg - 1 pc
  • Flour wheaten - 1 tbsp
  • Eel (smoked) - 100 g
  • Cheese - 100 g
  • Avocado - 1 pc
  • Mayonnaise - 2 tsp
  • Cheese hard - 30 g
  • Red caviar (salmon, variant) - 40 g
  • Olives green (option) - 4 pcs.
  • Black olives (pitted) - 9 pcs.



doughDefrost the puff dough, lightly sprinkle with flour, roll out. Cut the future shell with the form.
press the dough with two fingersOn one side press with two fingers, so that when baking from this side, the dough rises less.
Dough cutMake light fan cuts with the knife, imitating the shell.
bake doughPut on a greased baking sheet, anoint with whipped egg yolk. Bake at a temperature 190-200 gr for 15-20 minutes, until it blushes. Cool down.
prepare fillingMeanwhile, prepare the filling. Cut the avocado cut in half, take out the pulp with a spoon. Take out the bones from the eel. Grate the hard cheese grate n a large grater.
Grind in the blender the eel, cream cheese and avocado pulp, add mayonnaise.
TartletOpen the tartlets with the knife very carefully without cutting to the end.
Tartlets FillingFill the cooked pasta, sprinkle with grated cheese, decorate with a black pearl-olive.
Tartlets With red caviarAs an option, I made a stuffing: cream cheese + olives, sprinkle with grated cheese and decorate with red caviar.
Bon appetit!

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