Without special adaptations for tartlets, I came up with this design.

Make the dough as thin pancakes. Whisk egg with milk, add a whisper of salt and sugar, flour and a little soda. Allow dough to rest, that scored gluten-free, and will do the baking. We lower our design into a boiling deep fat, thoroughly heated and immediately immersed in the dough, which is welded to the basket.

Dip in the fryer and fry until Golden brown.

These are the baskets we have.

Salmon, shrimp, cream, beat with a blender until uniform mass.

We spread our products into the tartlets and decorate at your discretion. Bon appetit.