Chicken Tarts

3
Marsha Gardner

By
@mrdick1950

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.

Rating:

★★★★★ 3 votes

Comments:

Ingredients

  • TART SHELLS

  • 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
  • CHICKEN SALAD

  • 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

How to Make Chicken Tarts

Step-by-Step

  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.

Printable Recipe Card

About Chicken Tarts

Course/Dish: Meat Appetizers



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