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Tartlets with Processed Cheese and Caviar

A little time and imagination, and a great appetizer is ready. These caviar-and-cheese tartlets are interesting for using two kinds of cheese — hard and processed. It was my experiment: how red caviar would pair with a firm, semi-dry cheese. The experiment was a success, so now I'll always make it this way.

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Tartlets with melted cheese and caviar
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Tartlets with melted cheese and caviar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 24 g
Fats 39 % 24 g
Carbohydrates 23 % 14 g
332 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Get the ingredients ready.

  2. Step 2:

    Step 2

    The filling. Cut the hard cheese into small cubes.

  3. Step 3:

    Step 3

    Spoon the processed cheese into a piping bag fitted with a closed-star tip.

  4. Step 4:

    Step 4

    Put 1 tablespoon of hard cheese into each tartlet.

  5. Step 5:

    Step 5

    Pipe rosettes of cream cheese around the rim of each tartlet.

  6. Step 6:

    Step 6

    Put 1-2 teaspoons of red caviar in the center.

  7. Step 7:

    Step 7

    Pipe one more star of cream cheese in the center, over the caviar.

  8. Step 8:

    Step 8

    Garnish the tartlets with parsley. I also garnished them with imitation black caviar.

Caloric content of the products possible in the composition of the dish

  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Processed cheese with 60 % fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Megle cheese - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Pink salmon caviar grainy - 230  kcal/100g
  • Salmon caviar grainy - 245  kcal/100g
  • Sturgeon caviar grainy - 203  kcal/100g
  • Sturgeon caviar pressed - 236  kcal/100g
  • Sturgeon caviar - 235  kcal/100g
  • Tartlets - 514  kcal/100g

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