Prep 10 mins
Cook 14 mins
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.
- Preheat oven to 375F; arrange tart shells on a baking sheet.
- 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!
- 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.
- Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
- Serve warm or at room temperature.
It is really a quick and easy recipe. I made them for our christmas dinner as appetizers and they were a big hit, but the only problem is people thought they were a little to strong with the fishy tast. I would recomend using only 1 tsp of seafood in each. Thanks, for a great, easy recipe. Raphaelle
As promised this is a quick and easy recipe. I made them for the appetizer cookathon exactly as written except I substituted the dill for parsley as I was out of dill. I used imitation crab meat finely diced. These little tarts pack a wonderful taste experience and are a welcome addition to any appetizer tray. The red crab and green parsley will make them a festive touch for the holidays.Thanks, once again Lennie for a great recipe.
I 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.