Traditional recipes

Tartlets with eggplant cream

Tartlets with eggplant cream

Recipe Tartlets with eggplant cream of of 19-09-2018 [Updated on 30-09-2018]

The tartlets with eggplant cream they are the fresh and tasty appetizer to be served in summer. It is above all the combination of aubergines and basil to make these amazing tartlets, so be careful to make a few more because they disappear immediately. If you have to organize an aperitif, a buffet, a party or a summer dinner, my advice is not to miss this recipe, certain of the fact that it will be a great success;)

Method

How to make tartlets with eggplant cream

Place the flour in a bowl and place the butter in pieces and the salt in the center.
Work the dough with your fingertips, thus obtaining a grainy mixture.
Then add the water and continue to work until it is completely absorbed.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes.

Meanwhile, wash the aubergines, trim them and cut them in half for their length.
Arrange them with the cut side down inside a baking tray lined with parchment paper and prick them.
Cook them at 220 ° C for about 30 minutes.

With a digger extract the pulp and blend it in a mixer with garlic, basil, salt, pepper, oil and pecorino.

Then roll out the shortcrust pastry on a floured pastry board and, with a medium pastry cutter, cut out circles of dough.
Line the molds with the circles of shortcrust pastry and prick their base.
Bake in the oven at 200 ° C for 10 minutes, remove from the oven and fill with the aubergine cream.

Serve your tartlets with aubergine cream adding a leaf of fresh basil.


Tartlets with eggplant cream - Recipes

Delicious!
Happy Saint Valentine's!

what a cariiine !! very good, they are delicious! happy Saint Valentine's!

They must be truly delicious. compliments!!

how good these tartlets and also beautiful to look at!
all in all they seem quite simple to prepare.
big kisses

What a whim. I don't know how you managed to extract them so carefully from the molds, mine always break.

@@@ hello Patrizia! thanks for stopping by!

@@@ Manu and Silvia: very simple I confirm! done in 20 minutes!

@@@ hello WAVES. I buttered the molds well. not a single one is broken.

must be supergolose. I do these!

JUST WHAT I WAS LOOKING FOR, SINCE I HAVE GANACHE CREAM TO FINISH.

@@@ hello MICAELA! if you fancy something sweet and quick. they are ideal!

@@@ hello HARON! to finish your ganache they are perfect. I used a little ganache cream in the coffee. ENJOYING!

it's true it's fast. from the photo I thought that who knows what job it took! a great idea to impress friends.

Thanks Polinnia! it is true. sometimes it takes very little to make a great impression!
Roby


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                            Tartlets with eggplant cream - Recipes

                            Tartlets with chocolate cream and strawberries
                            For the shortcrust pastry
                            - 250 g of flour
                            - 125 of butter
                            - 3 yolks
                            - 100 g of sugar
                            - a pinch of salt
                            - 1 or 2 tablespoons of cold water as needed
                            - the grated peel of an organic lemon
                            For the cream
                            - 3 medium eggs
                            - 135 g of granulated sugar
                            - 30 g of corn starch
                            - 400 ml of milk
                            - the peel of an organic lemon
                            - 120 g of dark chocolate
                            - 100 ml of sweet whipping cream
                            It's still
                            - Strawberries
                            - Powdered sugar

                            Prepare the pastry. Make the fountain with the flour and a pinch of salt, put the butter cut into pieces in the center and start kneading with your fingertips to obtain a mixture similar to breadcrumbs (wet your fingertips often under cold running water, so do not heat the mixture)


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                            A basket of cherries

                            How tasty. I like figs and these tartlets must be delicious!

                            They are delicious, the frangipane cream is a delight!

                            Very good. Thanks for your trust, turning on the oven in this heat is not for everyone! Very large!

                            It was worth it, they are very good!

                            What a greediness to the nth degree..I have the water :-P

                            Delicious figs and almonds!

                            your version with figs I like a sacchissimoooooooooooo.
                            there is one left.
                            )
                            good continuation !!

                            Finiteeeeeeeeeee a kiss & lt3

                            Mamma mia, how tempting and delicious these tartlets are, congratulations.

                            Divine these tartlets, can I get one?
                            A kiss and happy Sunday :)

                            beautiful, beautiful, beautiful! They are special and they came out perfect for you! It was worth the pen to turn on the oven !! a big kiss


                            “The Modern Cook”: Csaba's raspberry friandises (shortcrust tartlets)

                            In the fifth episode of the new series of Food Network The Modern Cook , dedicated to healthy cuisine andmodern, broadcast on Sunday 2 May, at 3:00 pm, on channel 33, Csaba Dalla Zorza, expert in bon-ton and refined cook, she prepared the small bakery, revealing one of the recipes contained in the book of the same name signed by her (The Modern Cook, precisely). Let's see how to prepare the raspberry friandises. Below the ingrediants necessary and the method.

                            Ingrediants

                            • Pasta pastry: 220 g plain flour, 70 g sugar, 125 g cold butter, 1 egg, lemon zest or vanilla

                            Method

                            In a bowl, put the flour, sugar, cold butter into small pieces, the whole egg and the grated rind of the lemon or vanilla. We work with our hands until we obtain a homogeneous and compact dough. We wrap it in parchment paper and it let it rest in the refrigerator for 30-45 minutes.

                            We roll out the pastry with a rolling pin to a thickness of about half a cm. We line the well-buttered single-portion molds with shortcrust pastry discs. Prick the pastry with a fork and put them in the freezer for 3 minutes (we can also freeze the leftover pastry and use it later). We cook the tartlets, cold from the freezer, in a hot oven at 180 ° for 10-12 minutes: they must just brown. Let it cool down.

                            We make the tartlets with custard and finish with fresh fruit to taste.


                            Tartlets with eggplant cream - Recipes

                            Here is an autumn appetizer: some nice tartlets of shortcrust pastry with a delicious and very tasty Parmesan cream muffled by the sweet chestnuts with a spicy note given by the paprika. This homemade finger food has met with some success, what do you think? Does it inspire you?

                            Ingrediants
                            shortcrust pastry
                            1 egg yolk
                            35g of grated Parmesan cheese
                            20-30ml of cream
                            cooked chestnuts
                            paprika

                            You can use the ready-made shortcrust pastry or, if you want, you can prepare it quickly (125g of flour, 60g of cold butter, 1 pinch of salt - knead quickly adding 1 tablespoon of cold water as needed - let it rest in the fridge for 1 hour). Cover the molds and bake in a hot oven 180 & # 176C for 12-15 minutes, remember to pierce the bottom.

                            Mix the egg yolk with the cheese, add 20 ml of cream and cook for 1-2 minutes on the fire until the cream thickens to taste.
                            When they are cooled, fill with the cream and decorate with pieces of cooked chestnuts, in my case I thought of some flowers, whose pistil was formed by cream colored with paprika.
                            With this recipe I participate in the contest Inside the hedgehog by Matteo of the blog Inside the pot!


                            Eggplant pizzas

                            A easy appetizer based on vegetables, cheese And anchovies. One of the simplest eggplant recipes ready in 45 minutes.

                            • 6 eggplants
                            • 12 anchovy fillets
                            • 5 ripe tomatoes
                            • 200 g of fontina
                            • 50 g of grated pecorino
                            • 6 tablespoons of oil
                            • salt
                            • pepper
                            • fresh basil

                            Have you ever prepared any pizzas with vegetables? This is the right occasion to take note of this very simple recipe.

                            It is about Eggplant pizzas prepared with tomatoes, fontina And anchovy fillets. Few ingredients for a delicious appetizer. Easy, light and quick to prepare, they are pizzas but they can become rolls if you prefer to serve them as finger food.

                            You can enjoy them both hot and lukewarm, and they are an alternative idea to eat the vegetables that you will surely like even to the little ones.

                            With aubergines you can prepare many other dishes, not just appetizers and side dishes. The most popular recipe is the eggplant parmigiana, strictly fried! Discover them all with the Silver Spoon!


                            `` from Jo's kitchen ''

                            Very easy recipe to start an important lunch, to toast with bubbles or for the classic buffet.
                            Even easier if you buy ready-made tartlets without having to bother to line the molds with the brisée and bake them in the oven. Moreover, they are also beautiful to look at.
                            The cannellini cream is made in no time, the prawns are blanched for two minutes on the plate.
                            I leave you this easy task while I am enjoying it in France, currently we are based in Saint Tropez but we wander around wineries in the morning and afternoon, hunting for the fragrant rosés of Provence, enjoying the wonderful views of the coast and the hinterland.
                            Doses for 12 pieces

                            -recipe-
                            12 tartlets
                            12 peeled shrimp
                            150 g cooked cannellini beans
                            1/2 spring onion
                            extra virgin olive oil
                            salt and pepper

                            I drain the beans from the storage liquid and rinse them.
                            Then I put them in the mixer with oil, salt, pepper and the spring onion and blend until a fine cream is obtained.
                            I heat the tartlets placed on a plate lined with cartaforno then I fill them with bean cream.
                            I wash and dry the prawns that I have deprived of the gut by cutting them with a sharp knife along the back, dab them with kitchen paper and roast them, one minute on each side on a hot plate.
                            I arrange the tartlets on a tray and complete them with a shrimp for each and a few flakes of fleur de sel.

                            3 comments:

                            Hello dear, I wanted to inform you of the closure of my contest you joined and thank you personally for participating!
                            I would also like to remind you that in mutual agreement with friends of Altracasakft, we have decided to pay homage to all the participants in my contest with a discount voucher to be used for booking your next holiday in Budapest. do not miss the opportunity and come to find out how to get the discount coupon. http://squisitocooking.blogspot.it/2013/05/chiusura-del-contest-viaggio-nel-gustoe.html
                            I am waiting for you. and thanks again dear!
                            A kiss

                            wow. they look inviting and really irresistible, happy to have crossed you today if you like come and see me bye pink
                            kreattiva

                            thanks a lot to Exquisite. I will see what I can do, I know that for this year I have already given myself enough to travel.

                            Rosa, I am only reading now, I was traveling to France, I will certainly pass by you. I don't understand why the server put these comments in spam! boh!
                            Have a good start of the week!
                            :)