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."
photo by mary winecoff
- Ready In:
- 24mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 12 unbaked miniature tart shells
- 118.29 ml chopped smoked salmon (or ANY seafood, your choice)
- 118.29 ml half-and-half (table cream)
- 1 large egg
- 9.85 ml Dijon mustard
- 9.85 ml chopped fresh dill (optional)
directions
- 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.
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Reviews
-
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 -
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. -
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. -
Lennie, these appetizers were wonderful! We usually have an appy night at home on Sundays and these were a big hit. I used shrimp in them and my family devoured them. I'm going to double the recipe when I make them again. Thanks for sharing the recipe! -
Hey Lennie, these were great and a cinch to make. I used 2" tart shells and put crab meat in them. Of course I could'nt wait to taste them and nearly burned my mouth off but they were really good. I've made them for my daughter's bridal shower and I just know they will be a big hit. Thanks for a "quick 'n easy" recipe!
Tweaks
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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.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
