Chicken Tarts
By
Marsha Gardner
@mrdick1950
1
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.
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.
Rating:
★★★★★ 3 votes
Comments:
Ingredients
- 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
- 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
TART SHELLS
CHICKEN SALAD
Step-By-Step
1PASTRY:
In food processor put all pastry ingredients, pulse until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
In food processor put all pastry ingredients, pulse until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2CHICKEN SALAD:
Mix all salad ingredient making sure to not make salad to wet.
Mix all salad ingredient making sure to not make salad to wet.
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.
4Fill tart shells with Chicken Salad and garnish as desired.
About Chicken Tarts
Course/Dish: Meat Appetizers
