Ingredients
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12
-
1/2
-
1/2
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Quick’n’Easy Seafood Tarts, These tarts are a cinch to make, and always a hit at a shower or any gathering Substitute a vegetable for the seafood to make this recipe vegetarian This dish also lets you stretch a small amount of seafood; for example, smoked salmon tarts are easier on the budget to put out than a whole platter of smoked salmon These keep well in the fridge for a day or two, as well , used frozen phyllo tart shells and they opened up while cooking so I recommend putting them into mini muffin tins before filling and baking But otherwise this recipe was easy and very tasty , Lennie, these appetizers were wonderful! We usually have an appy night at home on Sundays and these were a big hit used shrimp in them and my family devoured them I’m going to double the recipe when I make them again Thanks for sharing the recipe!
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Steps
|
1
Done
|
Preheat Oven to 375f; Arrange Tart Shells on a Baking Sheet. |
|
2
Done
|
Into Each Shell, Place 2 Tsp of Your Favourite Seafood; This Recipe Will Also Work With Chopped Ham, Chopped Asparagus Etc, So Use Your Imagination! |
|
3
Done
|
in a Small Bowl, Whisk Together the Cream, Egg and Mustard; I Like to Also Add the Fresh Dill Because I Like Its Taste, but Leave It Out or Substitute If You Don't Want Dill. |
|
4
Done
|
Distribute Cream Mixture Evenly Among the Tarts and Then Bake For 12 to 14 Minutes, Until Golden And"custard" Is Set. |
|
5
Done
|
Serve Warm or at Room Temperature. |
