Dissolve sugar and salt in milk, add an egg, mix and add half of the flour, softened margarine and sour cream. Stir well together and add the left flour.

Roll the ready dough 1 inch (2-3 cm) thick and cut circles due to molds sides. Put the circles in the molds , press the dough to the molds, pierce in several places, fill with dried peas to preserve shapes and bake at 480-500^oF (240-260^oC).

When the tartlets brown, unmold them, remove peas and cool. Use for filling, serving salads, fish, meat or poultry appetizers.