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    You are in: Home / Recipes / Quick'n'Easy Seafood Tarts Recipe
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    Quick'n'Easy Seafood Tarts

    Quick'n'Easy Seafood Tarts. Photo by mary winecoff

    1/2 Photos of Quick'n'Easy Seafood Tarts

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    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    10 mins

    14 mins

    Lennie's Note:

    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


    1. 1
      Preheat oven to 375F; arrange tart shells on a baking sheet.
    2. 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. 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. 4
      Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
    5. 5
      Serve warm or at room temperature.

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    Ratings & Reviews:

    • on December 26, 2002


      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

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    • on November 16, 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.

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    • on June 17, 2010


      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.

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    Read All Reviews (6)


    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

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