chicken tarts
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 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup butter, room temperature, diced
- 1/2 cup cream cheese, room temperature, diced
- CHICKEN SALAD
- 1 - whole chicken, cooked, boned and shredded
- 1/2 cup celery, finely minced
- 1/2 cup onion, finely minced
- 1/2 cup pecans, chopped finely
- 4 large eggs, hard cooked and grated on a grater
- 1/4 cup sweet pickle cubes
- - mayonnaise to moisten
How To Make chicken tarts
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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.
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Step 2CHICKEN SALAD: Mix all salad ingredient making sure to not make salad to wet.
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Step 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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Step 4Fill tart shells with Chicken Salad and garnish as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Meat Appetizers
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