Tartlets with millet porridge
Description
Millet porridge tartlets pair wonderfully with good tea or milk. The important thing is to serve the tartlets hot or warm, but never cooled. I took the recipe for these tartlets from some cookbook—I no longer remember which; it was a long time ago. I made them once, and now I make them regularly about every two months. They always go down wonderfully with tea. I recommend that you try this slightly unusual homemade bake as well. Good luck with the cooking.
Instructions
- 1
Step 1
First, pour boiling water over the raisins and dried apricots and leave them like that for 30 minutes.
- 2
Step 2
Rinse the millet thoroughly, then add 1½ cups boiling water and cook until all the liquid is absorbed.
- 3
Step 3
When the water has been fully absorbed, pour milk over the millet and cook until the millet is tender. Cook covered over low heat. It’s easy to tell when it’s ready—just taste it.
- 4
Step 4
Finely chop the soaked raisins and dried apricots.
- 5
Step 5
Mix the cooked porridge, raisins, dried apricots, butter, sugar, and salt. Stir thoroughly and let cool.
- 6
Step 6
Mix kefir and vegetable oil.
- 7
Step 7
Beat the eggs into the kefir, add salt, and stir until smooth. Gradually sift the flour into the mixture and knead the dough.
- 8
Step 8
The dough should turn out supple and non-sticky to the touch. Shape the dough into a log and place it on a work surface dusted with flour. Let the dough rest for about 10 minutes.
- 9
Step 9
Cut the dough into 10 equal-sized pieces.
- 10
Step 10
Roll out each piece thinly.
- 11
Step 11
Place a small portion of our filling in the center of each circle. Pinch the edges together, but do not wrap the filling completely in the dough - the baskets should remain open. See the photo for clarity.
- 12
Step 12
Place the pastry baskets on a greased baking sheet and bake for 15–20 minutes at 180°C. Done!