Chicken Tarts

Marsha Gardner


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 votes




  • 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

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.
    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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