Quick'n'Easy Seafood Tarts

Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 375F; arrange tart shells on a baking sheet.
  2. 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. 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. Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
  5. Serve warm or at room temperature.


Most Helpful

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

Raphaelle66 S. December 26, 2002

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.

Kate in Ontario November 15, 2002

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.

scoullard June 17, 2010

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