1/2 Photos of 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.
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Units: US | Metric
- 1Preheat oven to 375F; arrange tart shells on a baking sheet.
- 2Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
- 3In 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.
- 4Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
- 5Serve warm or at room temperature.
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Nutritional Facts for Quick'n'Easy Seafood Tarts
Serving Size: 1 (20 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 26.2
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.9 g
- Cholesterol 20.5 mg
- Sodium 63.9 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.8 g
The following items or measurements are not included:
miniature tart shells