TUNA TARTS
This is a FUN recipe to make and it is a relatively inexpensive but elegant-looking appetizer to serve. From Mr. Food's Southern Cookbook. Can also be made with canned chunk chicken and other types of nuts.
Provided by Zanna_409104061
Categories Tuna
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine tuna, mayonnaise, peanuts, cream cheese, mustard and garlic powder until well blended.
- Flour a work surface and a rolling pin.
- Roll out each biscuit to a 5-inch circle.
- Line 10 muffin cups into flattened, mini-crusts.
- Fill the crusts with tuna mixture.
- Bake for 12 to 15 minutes at 400 or until crusts are golden, and serve warm.
Nutrition Facts : Calories 249.8, Fat 15.2, SaturatedFat 4.1, Cholesterol 23.8, Sodium 343.7, Carbohydrate 16, Fiber 1.4, Sugar 2.6, Protein 13.2
MINI TUNA TARTS
Make and share this Mini Tuna Tarts recipe from Food.com.
Provided by mailbelle
Categories Lunch/Snacks
Time 30m
Yield 20 mini tarts
Number Of Ingredients 7
Steps:
- In small bowl, combine tuna, mayonnaise, pickle relish, onion and cheese; mix well. Add salt and pepper to taste.
- Separate each biscuit into 2 halves. Press each half in bottom of lightly greased mufin pan to form a cup. Spoon scant tablespoon tuna mixture into each muffin cup.
- Bake in 400 degree oven 8-10 minutes or until golden. Serve hot or cold.
Nutrition Facts : Calories 36, Fat 2.2, SaturatedFat 1, Cholesterol 7.4, Sodium 48.8, Carbohydrate 1, Sugar 0.4, Protein 3
TINY TARTS
Yummy miniature pecan tarts. Wonderful on holiday cookie trays.
Provided by M. R. Hayes
Categories Desserts Cookies Filled Cookie Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven toe 325 degrees F (165 degrees C).
- Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
- Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
- To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
- Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 22.3 g, Cholesterol 43.6 mg, Fat 14.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 95.7 mg, Sugar 13.6 g
MINI QUICHE 4 WAYS
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Provided by Bibi
Time 1h30m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
- Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
- To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
- Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
- Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
- Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
- Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
MINI FRUIT TARTS
I use the crust in these mini tarts for just about everything! So yummy and flaky!
Provided by aly britton
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
- Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
- Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
- Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
- Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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TUNA MELT MINI QUICHES - THE FLAVOR BENDER
From theflavorbender.com
5/5 (3)Estimated Reading Time 8 mins
- Place the flour, butter and salt in a bowl and rub the mix together until it resembles coarse sand. You can do this in the food processor too.
- Add water (1 tbsp at a time), and mix well until it starts to form a ball - It only took about 5 tbsp of water for me.
- Place the dough ball on a floured surface, and bring it together to form a dough and then flatten it out to a disc. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes - up to overnight. Remove the dough from the fridge and let it soften (if you keep it in the fridge overnight).
DELICATE MINI TUNA TARTLETS | RECIPES | JOHN WEST UK
From john-west.co.uk
Servings 10Estimated Reading Time 1 minCategory DinnerTotal Time 40 mins
- To make the tuna tartlets recipe, roll out the pastry until quite thin (about 2mm) and cut out 10 squares approx. 7cm x 7cm. Place well spaced onto 2 baking trays lined with baking parchment (or oil the trays). Brush a little milk around the edge of each square. Cut strips of pastry to make a rim around each square and place on top. Gently prick the base of each square with a fork. Bake in a hot oven 220°C for 6 to 7 minutes until puffed and golden, then set aside.
- Meanwhile mix the ingredients for the tomato filling together in a bowl, stir then set aside. In another bowl mix together the mushrooms with the crème fraiche and chives.
- When the tartlets are cool, spoon the tomato mixture into half the pastry cases and the mushroom mixture into the rest. The John West Tuna is to be added in equal portions to the tartlets with the chosen filling. Best served straight away.For more information on all our Tuna Recipes please click here.
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