These shrimp tots are ideal as an entrée or as a small snack with wine, champagne or sparkling wine. For the filling are exceptionally suitable the small varieties such as the sand shrimp from the North Sea or the deep sea shrimp. The size of the tartlets should be chosen according to their purpose. For the present recipe, use molds of ten cm in diameter.
Sift flour onto the surface. Press an indentation in the center. Pour in salt, butter, egg and water and knead quickly to form shortcrust pastry. Wrap in plastic wrap and rest in refrigerator for 120 minutes. Roll out the dough on the floured surface to about two to three mm thick. From it cut out or cut out round plates of thirteen to fourteen cm in diameter. Spread the ramekins with them, but carefully, so that the dough does not tear. Press the edges heartily smooth and cut any overhanging dough into small pieces.
Bake the shortcrust pastry ‘blind’, that is, without filling. To prevent the edge of the dough from sliding down during baking, use dried pulses as a ‘substitute filling’. For this purpose, spread the dough bottoms with round-cut aluminum foil or parchment paper and put in dried lentils or peas. Bake the tartlets in a heated oven at 200 °C for fifteen minutes. They should only be light brown. Pour out the pulses (they can be used a couple of times) and remove the paper or foil.
For the filling, boil the fish stock at geri
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