Bechamel Sauce Tarts(Tartaletas de Béchamel)

 
Assemble these supplies:

• 3 tablespoons butter
• 3 tablespoons flour 
• 1 cup milk
• 1/2 cup light cream nutmeg, few grains
• 1 teaspoon salt
• black pepper, few grains
• 1 egg yolk, beaten
• 1/2 cup sharp Cheddar cheese, grated

Steps in preparation:

Melt the butter over very low heat and stir in the flour until it begins to brown. Gradually stir in the milk with a wooden spoon. Be sure the sauce remains smooth. Gradually add the cream and seasoning, stirring until thick and smooth. Stir in the egg yolk and cheese. Fill the tarts and serve hot, or heat in a 325° oven for five minutes. MAKES 1 1/2 CUPS.

Mushroom Tarts(Tartaletas de champinion)

Assemble these supplies:

• 1/2 cup butter
• juice of 1/2 lemon
• 1/2 pound mushrooms, finely chopped

FOR THE SAUCE:

• 1/2 cup butter
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• 1 cup cold milk 
• 1/2 teaspoon curry powder
• parsley

Steps in preparation:
 
Melt the butter in a skillet with the lemon juice. Add the mushrooms and simmer about 5-8 minutes. In a separate small frying pan, prepare the sauce by melting the butter and oil. Add the flour and salt; stir with a wooden spoon until well blended. Remove from the heat and gradually stir in the milk until the mixture is smooth. Continue to stir over very low heat for some five minutes until smooth and thick. Add the curry powder and mix in the skillet with the mushrooms. Fill the tart shells, garnish with parsley and serve hot. MAKES 20 TARTS.

Shrimp Boats(Barquitas de gambas)

 
Assemble these supplies:
 

• 1/2 cup mayonnaise
• 3 tablespoons horseradish
• 1 teaspoon lemon juice
• 1/2 pound shrimp, cooked or canned
• parsley, for garnish 

 Steps in preparation:

Use the boat-shaped shells, if possible. Mix the mayonnaise, horseradish and lemon juice together. Spread each shell with this mixture; then fill the shells with several shrimp depending on their size. Garnish each with a small piece of parsley. Serve chilled. MAKES 20 TARTS.

Caviar Tarts(Tartaletas de caviar)

Assemble these supplies:

• 1/2 cup of caviar
• 4 hard-boiled eggs, finely chopped
• 1 lemon
•  butter
• pimiento, for garnish

Steps in preparation:
 
Mix the caviar with the eggs and the juice of 1 lemon. If the lemon is room temperature, it will yield more juice. Butter the tartaletas; fill; garnish with a small piece of pimiento and serve.
MAKES 1 CUP OF FILLING.

Smoked Salmon Tarts Recipe

  

Assemble these supplies:

• 200g (7oz) good-quality smoked salmon
• 375g pack all-butter shortcrust pastry
• 6 free-range egg yolks
• 300ml (½pt) double cream
• 2tbsp horseradish
• 75ml (3fl oz) whole milk

 Steps in preparation:

1. Combine the salmon with the lemon juice and onion. But­ salmon, ter the shells; fill with the salmon mixture and serve. MAKES 1 CUP OF FILLING.
2.  Preheat the oven over 190C, 170C fan, 375F, gas 5. To make the tart base, roll it out the pastry to the thickness of a £1 coin, and line the tart tin, then line with foil, fill with baking beans and blind bake for 15 to 20 minutes until completely sandy coloured with no grey patches. Turn the oven down to 150C, 130C fan, 300F, gas 2.
3. For filling, mix the egg yolks with the cream, milk and horseradish, and season well. Lay the salmon in strips over the base of the tart, then pour the cream mixture over the salmon. Bake for 50 minutes, until the filling is set and lightly golden. Serve immediately, or allow to cool to room temperature.

Tuna Tarts(Tartaletas de attin)

Assemble these supplies:

• 6 1/2 ounce can tuna, drained 
• 2 tablespoons mayonnaise 
• green pimiento-style olives, for garnish  

Steps in preparation:

Mix the tuna with the mayonnaise. Fill the shells and garnish with the olives sliced very thin with the pimiento in the center. MAKES 1 CUP OF FILLING.