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How To Use Tartlet In A Sentence

  • Once out and cooled, arrange strawberries neatly on top of each tartlet. The Sun
  • Tonolo's put it in little choux buns, puff-pastry kickshaws, tiny tartlets, and God knows what else.
  • My other half gave top marks to her hot smoked haddock tartlet, made with light filo pastry and served up with asparagus and a poached egg.
  • To treat the palate to an unforgettable experience, serve the caviar-topped tartlets with a swirl of reduced lobster bisque.
  • Dig out the old Cookbook or whatever recipe you use and get it potted up ready for those scrummy little tartlets.
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  • Instead of thin custard for ices, try making a thick bay custard and use it to fill sweet pastry tartlets.
  • Re-roll the trimmings and line two more tartlet tins. The Sun
  • He selects an éclair, a napoleon, and a couple of tartlets that look appealing. HOPE TO DIE
  • Only a couple of hours before the guests are expecting to eat, he and his co-chef are calmly slicing peeled, vine-ripened tomatoes for the tomato and Parmesan gratinée tartlets.
  • In the meantime, I prepared the chocolate caramel sculptures to be placed on the tartlets.
  • Roll the pastry 3mm thick and use it to line 8 tartlet tins. Times, Sunday Times
  • Place buttered sides down in 12-hole bun tin, pressing to create tartlet. The Sun
  • Place one tartlet in the middle of each plate, with the livers around it. Times, Sunday Times
  • Her individual tartlets of caramelized endive with goat cheese were staggeringly good, as was the almost flourless chocolate cake, which quickly became a staple.
  • Line each tartlet with baking paper and weigh down with baking beans or raw rice. Times, Sunday Times
  • I'll often use salad to accompany the star item, like a tartlet or a bruschetta or a mousse or a slice of terrine or what-have-you, but it is rarely a salad in its own right.
  • Remove the foil and bake the tartlet cases for a further five minutes. The Sun
  • Love is but cauldrife cheer, my lad," said Janet, "an 'the breast o' a bird an 'a raspberry tartlet will be nane out o' the way. Winter Evening Tales
  • If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill.
  • He selects an éclair, a napoleon, and a couple of tartlets that look appealing. HOPE TO DIE
  • To one side of the plate, place a fig tartlet with a quenelle of rosemary creme fraiche on top.
  • Before our starters arrived, we were presented with a few amuse-bouches of melba toast with goats' cheese and red pepper, and salmon tartare tartlets.
  • Pipe or spoon a heaped teaspoon of lemon curd into each tartlet. The Sun
  • The lunch menu is fishy and wholesome: crab soup, crab and Gruyère tartlet, crispy salmon and dill fishcakes are popular.
  • First up was the pea soup with quail egg and chervil; next came the warm tartlet of baby leeks, lamb's lettuce and summer truffles; this was followed by foie gras and toasted sourdough.
  • The lunch menu is fishy and wholesome: crab soup, crab and Gruyère tartlet, crispy salmon and dill fishcakes are popular.
  • I'll often use salad to accompany the star item, like a tartlet or a bruschetta or a mousse or a slice of terrine or what-have-you, but it is rarely a salad in its own right.
  • He kept on ahead, then, lost in thought, followed by Tartlet, who by his shouts and gestures, kept together the flock of sheep, agouties, goats, and poultry. Godfrey Morgan A Californian Mystery
  • He selects an éclair, a napoleon, and a couple of tartlets that look appealing. HOPE TO DIE
  • You can use this recipe for a single large tart or for individual tartlets.
  • To treat the palate to an unforgettable experience, serve the caviar-topped tartlets with a swirl of reduced lobster bisque.
  • The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into tartlet cases.
  • For an elegant light meal, I line crisp pastry tartlets with smoked salmon, fill them with warm scrambled eggs and top with a little caviar.
  • For each tartlet, brush two squares of filo with olive oil. The Sun
  • Using a piping bag fitted with a 5mm nozzle, pipe circles of small peaks on to each tartlet. The Sun

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