Crab Tarts
Submitted by sharonwell
Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minLittle bites, big impression. These crab tarts are the kind of appetizer that makes people ask, “Did you really make these from scratch?"
Flaky pastry shells get pre-baked until just golden, then filled with a custard of beaten eggs, skim milk, Swiss and cream cheese, sweet crab meat, shredded carrots, parsley, and a warm hint of nutmeg. Baked until puffed and set, each tart is a tiny, savory treasure.
They work just as well at a cocktail party as they do on a brunch table or packed into a lunchbox.
Pro Tips
- Prick the pastry shells with a fork before blind baking to keep them from puffing up and leaving no room for the filling.
- Fill the shells generously. The recipe says half an inch over the top, and it means it. The custard sets up as it bakes, so don’t be shy.
- A toothpick inserted in the center is your best friend here. Clean means done; wet means give it a few more minutes.
- Let them cool for 5 minutes before removing from the tart pans. They’re delicate right out of the oven.
Ingredients
Directions
Roll out dough thinly and cut into 2 inch diameter circles with a cookie cutter.
Lightly press dough circles into oiled tart shells.
Prick dough with fork.
Bake for 5 to 7 minutes at 450℉ (230℃).
Remove from oven.
Set aside.
Mix together remaining ingredients and spoon into tart shells, filling ½ inch over top of shells.
Bake for 25 minutes at 375℉ (190℃) F or until a toothpick inserted comes out clean.
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