Festive shrimp tarts
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Times pastry recipe for double crust pie, Or tart shells. |
| 1 | cup | Milk |
| 1 | pack | Cream cheese, cubed |
| 4 | eaches | Eggs, slightly beaten |
| 1 | can | Baby shrimp, drained, or Fresh. (reserving 48 for garnish) |
| 2 | tablespoons | Dried chives |
| ¼ | cup | Finely chopped red pepper |
| Salt and pepper to taste | ||
| Fresh dill weed to garnish | ||
Directions
Prepare 48 small tart shells from pastry. Heat milk over low heat; add cream cheese cubes stirring until smoothly melted. Gradually add cheese mixture to eggs; stir in remaining ingredients except dill weed. Spoon 1 tbsp filling into each tart shell. Bake at 350 F 20-25 minutes or just until set. Garnish with reserved shrimp and dill weed. Makes 48 small or 24 medium tarts. **These can be made ahead and frozen. Garnish before serving.** Origin: Recipes only, October 1987 issue Shared by: Sharon Stevens. Oct/91 Submitted By PAT STOCKETT On 12-02-94
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