Chicken Tarts

Marsha Gardner

By
@mrdick1950

I could't begin to tell you how many of these wonderful little tarts I have made over the years for weddings, showers, anniversaries and other special occasions.

I have a wooden tamper that I use to form the cream cheese tart shell with to make production easier. I just roll a ball, place in muffin tin and tamp to form shell.


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Ingredients

TART SHELLS

1 c
all purpose flour
1/2 tsp
kosher salt
1/2 c
butter, room temperature, diced
1/2 c
cream cheese, room temperature, diced

CHICKEN SALAD

1
whole chicken, cooked, boned and shredded
1/2 c
celery, finely minced
1/2 c
onion, finely minced
1/2 c
pecans, chopped finely
4 large
eggs, hard cooked and grated on a grater
1/4 c
sweet pickle cubes
mayonnaise to moisten

Directions Step-By-Step

1
PASTRY:
In food processor put all pastry ingredients, pulse until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2
CHICKEN SALAD:
Mix all salad ingredient making sure to not make salad to wet.
3
Roll pastry dough into small balls, press into mini muffin pans. Bake at 400-degrees for 10-12 minutes. Tart shells may be frozen up to a month before using. Thaw before filling.
4
Fill tart shells with Chicken Salad and garnish as desired.

About this Recipe

Course/Dish: Meat Appetizers