EASY SAVOURY CRAB MINI TARTS
Thinly sliced buttered bread takes the place of tart shells, although I have only made this recipe using the bread, I imagine that this could be made using small tart shells also maybe just prebake the tart shells slightly prior to filling them --- when purchasing the bread for this purchase the low calorie bread, it is usually the thin sliced and is the perfect thickness for the tarts :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 36 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees F.
- To make the bread tart shells; generously butter small muffin tins.
- Cut a 3-inch round from each slice of bread.
- Press into muffin tins.
- Bake for 10 minutes or until golden brown.
- To make the filling; melt butter in a pan.
- Stir in flour; whisk until bubbly (about 1-2 minutes).
- Stir in half and half cream; cook whisking until thickened (about 1 minute).
- Stir in grated cheese until melted.
- Add in all remaining ingredients; mix until combined.
- Fill each bread tartlet with mixture.
- Bake for about 5 minutes or until bubbly.
Nutrition Facts : Calories 126.3, Fat 5.9, SaturatedFat 3.4, Cholesterol 16.9, Sodium 266.4, Carbohydrate 13.9, Fiber 0.7, Sugar 1.2, Protein 4.3
CRAB MINI TARTS
Make and share this Crab Mini Tarts recipe from Food.com.
Provided by shysavsianna
Categories Crab
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375 degrees.
- Place tarts on an ungreased baking sheet. Sprinkle swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients.
- Spoon a teaspoonful of crab mixture into each tart shell.
- Bake for 18 to 20 minutes or until pastry is browned. Serve warm.
SAVORY SUMMER TARTS
Provided by Maggie Ruggiero
Categories Blender Tomato Brunch Bake Lunch Goat Cheese Ham Crab Summer Tarragon Butter Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 (4-inch) tarts
Number Of Ingredients 29
Steps:
- Make pastry dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make tart shells:
- Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
- Reduce oven temperature to 350°F.
- Assemble goat cheese and tomato tarts:
- Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
- Assemble crab and tarragon tarts:
- Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
- Assemble pea, scallion, and pancetta tarts:
- Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
- Make custard and bake tarts:
- Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
- Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.
DEVILED CRAB TART
Categories Shellfish Bake Mayonnaise Crab Celery Bell Pepper Winter Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 8 minutes more. (Leave oven on.) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
- Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
- Increase temperature to 425°F.
- Pick over crab meat and drain roasted peppers. Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use. In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
- Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs. Bake tart in middle of oven until top is golden, 20 to 25 minutes. Serve tart warm or at room temperature.
CHEESY CRAB TARTS
I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.
Provided by Peggy V.
Categories Crab
Time 40m
Yield 32 tarts, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
- In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 75.6, Sodium 415.8, Carbohydrate 14.2, Fiber 0.5, Sugar 0.4, Protein 11.8
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