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Danish Tartlet Shells & Filling Recipe

   
 

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     Danish Tartlet Shells & Filling

Category   Breakfast - Brunch
Sub Category   None
Servings   12 and extra shells

Ingredients
DANISH SMALL TARTLET SHELLS
1 1/2 cups flour
1/2 cup butter
1/4 teaspoon salt
1 beaten egg
2 teaspoons lemon juice
2 tablespoons ice water
filling choice
 
DANISH TARTLETS WITH FILLING
4 hardboiled eggs
1 teaspoon Worcestershire sauce
salt and pepper
mayonnaise
2 tablespoons chopped parsley
12 small pastry shells

Instructions
FOR TART SHELLS Blend flour, butter and salt until mixture resembles coarse crumbs. Combine egg, lemon juice and 1 tablespoon ice water and stir into flour only until moistened. Gather dough into a ball. Wrap and refrigerate for 30 minutes. Divide dough into fourths. On lightly floured board roll each out 1/8 inch thick.
Arrange 6 tartlet tins close together near the board. Wrap rolled out dough around rolling pin. Without stretching dough, lift and gently unroll over tins. Gently lift and drape dough so it falls into tins. Roll rolling pin firmly over tins, cutting dough. Remove excess dough. Refrigerate 30 minutes. Prepare filling and set aside. Preheat oven to 400 degrees F. Bake chilled pastry shells 8 to 10 minutes until golden. Cool 10 minutes in tins. Remove from tins. Spoon fillings into shells.
FOR EGG FILLING Chop egg white fine. Mash yolks with Worcestershire sauce and season with salt and pepper. Soften with a bit of mayonnaise and place in a pastry tube. Fill each pastry shell with seasoned egg yolk. Top with minced egg white mixed with parsley. VARIATION- Add a little anchovy paste to yolks, or add finely chopped green pepper or chives.


Originally Submitted
11/13/2011





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