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 votes5
Comments:
Ingredients
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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
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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 largeeggs, 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
- PASTRY:
In food processor put all pastry ingredients, pulse until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes. - CHICKEN SALAD:
Mix all salad ingredient making sure to not make salad to wet. - 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.
- Fill tart shells with Chicken Salad and garnish as desired.
About Chicken Tarts
Course/Dish: Meat Appetizers
