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
How to Make Chicken Tarts
- 1PASTRY:
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. - 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
