Tartlets with pesto and shrimp
Description
Recipe for tartlets with pesto and shrimp. For the filling of the tartlets, use cherry tomatoes and king shrimp. Unsweetened shortcrust pastry is suitable for the tartlet base. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Sift the flour and pour it into a blender. Add salt and cold butter cut into cubes. Blend for several seconds until the mixture resembles coarse crumbs. Do not over-process. Add the egg and mix quickly; the dough should not have time to warm up.
- 2
Step 2
2. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about one hour.
- 3
Step 3
3. Roll out the chilled dough into a thin layer (approximately three to five millimeters). Cut out circles (the circle's diameter should be larger than the mold's diameter). Place the dough into the molds and refrigerate for about fifteen to twenty minutes.
- 4
Step 4
4. Place the beads or beans (weights) on top of the dough in the molds and bake for about fifteen minutes at 200 degrees, then remove the weights and bake for another fifteen minutes.
- 5
Step 5
5. Lightly toast the pine nuts. Peel the shrimp. In a blender, grind the basil, garlic, and cheese. Place a teaspoon of pine nuts into each baked tartlet, then add the cheese mixture.
- 6
Step 6
6. Place one shrimp and a half cherry tomato in each tartlet. Bake for about ten minutes. The dish is ready.