Tartlet

Name: Tartlet
Yield: 100
Ingredients: For the crust: 2 cups of all-purpose flour (240g); A pinch of salt; 3/4 cup of cold unsalted butter, cut into small pieces (150g); 1/3 cup of ice-cold water (80ml); You'll need to make this recipe three times, as tripling the ingredients will make it difficult to work with the dough.; For the filling: 2 smoked chickens (each weighing 1 kg); 2 cups of natural yogurt; 1/2 cup of olive oil; 2 tablespoons of mustard; 2 teaspoons of pepper sauce; 4 grated carrots (coarse); A yellow or red bell pepper, chopped; Some green olives for garnish (optional); Salt and black pepper to taste

1
For the crust: 2 cups of all-purpose flour (240g)
2
A pinch of salt
3
3/4 cup of cold unsalted butter, cut into small pieces (150g)
4
1/3 cup of ice-cold water (80ml)
5
You'll need to make this recipe three times, as tripling the ingredients will make it difficult to work with the dough.
6
For the filling: 2 smoked chickens (each weighing 1 kg)
7
2 cups of natural yogurt
8
1/2 cup of olive oil
9
2 tablespoons of mustard
10
2 teaspoons of pepper sauce
11
4 grated carrots (coarse)
12
A yellow or red bell pepper, chopped
13
Some green olives for garnish (optional)
14
Salt and black pepper to taste

Ingredients

1
For the crust: 2 cups of all-purpose flour (240g)
2
A pinch of salt
3
3/4 cup of cold unsalted butter, cut into small pieces (150g)
4
1/3 cup of ice-cold water (80ml)
5
You'll need to make this recipe three times, as tripling the ingredients will make it difficult to work with the dough.
6
For the filling: 2 smoked chickens (each weighing 1 kg)
7
2 cups of natural yogurt
8
1/2 cup of olive oil
9
2 tablespoons of mustard
10
2 teaspoons of pepper sauce
11
4 grated carrots (coarse)
12
A yellow or red bell pepper, chopped
13
Some green olives for garnish (optional)
14
Salt and black pepper to taste

Directions

1
Prepare the crust: In a bowl, mix together the flour, salt, and cold butter until you get a crumbly mixture
2
Place it on a flat surface and make a depression in the center
3
Add the ice-cold water and stir with a fork, making circular motions from the inside out
4
Gently knead the dough until it becomes smooth and even
5
Open small pieces of dough into 4.5 cm diameter mold cavities (no need to grease them)
6
Bake in a moderate oven (180°C) preheated for 10 minutes, or until the tartlets are lightly golden
7
Let them cool slightly before demolding
8
Make the filling: Remove the skin and bones from the chicken
9
Mash the meat or process it through a blender
10
Mix well with the remaining ingredients (except the olives)
11
Fill the tartlet shells and, if desired, garnish with a small piece of olive
12
Note: You can prepare this recipe one day in advance
13
Store the tartlet shells and filling separately in airtight containers, and keep them refrigerated.