Shortbread dough for tartlets with sour cream and margarine

Name: Shortbread dough for tartlets with sour cream and margarine
Total time: 1 h 10 min
Yield: 6
Ingredients: 3 cup Wheat flour; 200 ml Sour cream; 200 g Margarine

This recipe offers the perfect base for tartlets! Tartlets made from homemade dough are more delicious. Who doesn't love little sandwiches that are beautifully presented, look great on the table, and are so easy to pop into your mouth? I'm, of course, talking about tartlets. Many recipes for tartlet sandwiches say something like this: “take so many ready-made tartlets.” But where can you get them if, for example, they are not sold in the store? You have to cook them yourself! This recipe will teach us how to make regular tartlet dough - not sweet and not salty. This dough is suitable for tartlets with both sweet filling and meat or fish filling. In general, we can say that this is a universal dough for shortbread tartlets.

405

23626

Mila Clark

Author of the recipe

Shortbread dough for tartlets with sour cream and margarine

Calories

548Kcal

Protein

9gram

Fat

34gram

Carbs

45gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

Wheat flour

3cup

Sour cream

200ml

Margarine

200g

Step-by-step preparation

Cooking time: 1 hr 10 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8

Comments on the recipe

Corason

25.10.2023

4.5

Shortbread dough for tartlets made with sour cream and margarine was very useful to me. This is a universal shortbread dough, and with sour cream it’s also delicious. I made shortbread cookies from this dough for a child. Since the dough itself is neither sweet nor salty, I sprinkled the cookies with granulated sugar. I liked the basic preparation. According to the author’s recommendation, I kept creamy margarine in the freezer. Then I chopped the margarine and flour with a sharp knife and it turned out to be crumbs. I added sour cream with a fat content of 15% and mixed it with my hands. I gathered the dough into a ball, wrapped it in cling film and put it in the refrigerator for an hour. Refrigerated dough is very easy to work with. It does not crumble, tear, or break, rolls out and cuts perfectly. After baking, the dough is crumbly, aromatic, crispy and very tasty. An excellent recipe for shortcrust pastry with sour cream for tartlets and more. Many thanks to the author 😊

Nachttoterin

25.10.2023

4.6

A good, and most importantly quick and practical recipe. Tartlet dough can be combined with a wide variety of foods. If you add a little sugar or vanilla to the dough during baking, the tartlets will become an excellent base for a fruit dessert or ice cream. To prevent the dough from being too dry or hard, you can put a little oil on the bottom. If tartlets serve as a base for a salad, then the dish should be prepared in advance so that the dough is saturated and becomes softer.

Marina Petrovna

25.10.2023

4.8

Either I didn’t understand something, or.... well, in general, I don’t quite understand... and how to give them a shape? What molds should they be baked in, what thickness should they be rolled out? At first I thought that I could put it in a cake pan, just not fill it completely with dough (so that there are no high sides).. Please explain

Madlenka=◙☼

25.10.2023

4.8

Marina, cold dough needs to be rolled out and then placed into molds.

Yulia Mtsensk

25.10.2023

4.6

I'll try to take step by step photos and post them.

Marina Petrovna

25.10.2023

4.7

As far as I understand, tartlets can be prepared... I’ll post step-by-step photos soon