Recipe by Lennie
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.
Top Review by Raphaelle66 S.
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
- 12 unbaked miniature tart shells
- 1⁄2 cup chopped smoked salmon (or ANY seafood, your choice)
- 1⁄2 cup half-and-half (table cream)
- 1 large egg
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh dill (optional)
Directions See How It's Made
- 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.