Chicken Tarts

Name: Chicken Tarts
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

By Marsha Gardner
@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 votes5

Comments:

11 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
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How to Make Chicken Tarts

Step-by-Step

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.