Real Recipes From Real Home Cooks ®

chicken tarts

(3 ratings)
Recipe by
Marsha Gardner
Florala, AL

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.

(3 ratings)

Ingredients For chicken tarts

  • 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 lg
    eggs, hard cooked and grated on a grater
  • 1/4 c
    sweet pickle cubes
  • mayonnaise to moisten

How To Make chicken tarts

  • 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.

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