chicken tarts
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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 For chicken tarts
- TART SHELLS
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1 call purpose flour
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1/2 tspkosher salt
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1/2 cbutter, room temperature, diced
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1/2 ccream cheese, room temperature, diced
- CHICKEN SALAD
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1whole chicken, cooked, boned and shredded
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1/2 ccelery, finely minced
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1/2 conion, finely minced
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1/2 cpecans, chopped finely
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4 lgeggs, hard cooked and grated on a grater
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1/4 csweet pickle cubes
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mayonnaise to moisten
How To Make chicken tarts
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1PASTRY: In food processor put all pastry ingredients, pulse until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
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2CHICKEN SALAD: Mix all salad ingredient making sure to not make salad to wet.
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3Roll 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.
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4Fill tart shells with Chicken Salad and garnish as desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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