Tarts & Pastry Shells

These light and airy pastry treats are the perfect base for nibbles, finger food, appetisers, buffets, cocktails and general cuisine and dessert-making.


Tarts & Pastry Shells

Confilets Recipe Inspiration

Mini salmon and dill vol au vent
Serves 12
Open the vol au vent on a tray. Add cream cheese to the bottom of the vol au vent shell and top with slices of smoked salmon, with some dill leaves. Add a few drops of extra virgin olive oil. 

Nougat and walnut ice cream tarts
Serves 12
Fun for summer and soft on the palate.  Fill Confiletas Mini Sweet Round Pastry Cases with a good nougat ice cream and decorate with nuts. Serve.

Mini vol au vent strudel
Serves 12 
The foundation of a Strudel is found in the mixture of a good puff pastry and its filling. For these you will need 2 Golden apples peeled and diced and sautéed with 30 grams of butter. Add some pine nuts and some raisins soaked in liquor. Leave the whole to cook over low heat for 30 minutes. Cool and fill the vol au vent. Finish with icing sugar.

Confiletas have spent 25 years making ready-to-fill bases for miniature cuisine and believe big results can be achieved with little things. All bases are produced with the finest ingredients and have an extraordinary ability to remain unaltered at high temperatures and for prolonged periods of time. The perfect bases for your tiny creations. They have a neutral flavour, to avoid affecting the taste of the ingredients you use in your sweet and savoury creations. The bases can be used for nibbles, finger food, appetisers, buffets, cocktails and general cuisine and dessert-making.


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