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.

• Ready In: 24 mins
• Serves: 12

Ingredients

• 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

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.