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Appetizers
Two-Cheese Shrimp Tarts
Fancy enough for a Dynasty dinner party.
Homemade pastry cups filled with a herbed cream cheese and ricotta filling studded with shrimp. These little tarts say "I tried" without saying "I spent all day in the kitchen."
- Category
- Appetizers
- Servings
- 12
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ⅓ cup margarine or butter
- 1 cup all-purpose flour
- 1 egg yolk
- 2 tablespoons milk
- 1 (3-oz) package cream cheese with garlic and herbs
- ¼ cup margarine or butter
- 1 egg
- 1 cup ricotta cheese
- 2 tablespoons milk
- 1 teaspoon finely snipped fresh dill or ⅛ teaspoon dried dillweed
- ¼ teaspoon salt
- 1 (6-oz) package frozen shrimp, peeled, cooked, and drained
- Chopped pimientos (optional)
Instructions
- 1
Combine margarine or butter, flour, egg yolk, and milk. Mix to form dough; divide into 12 pieces. Press each piece into lightly greased muffin cups, covering bottom and sides.
- 2
Bake crust at 375°F for 15 minutes or until lightly browned. Cool.
- 3
Beat cream cheese and butter until smooth. Add egg, ricotta, milk, dill, and salt; mix well. Stir in shrimp and pimientos.
- 4
Spoon filling into crusts. Bake at 375°F for 20 to 25 minutes or until set. Cool slightly before serving.
Recipe shared by Gerry D