A Little Bite of Ocean-Inspired Delight!

Do you ever search for that perfect appetizer? Something fancy, delicious, and easy to make? Well, you found it! Imagine flaky pastry with a creamy, savory filling. It bursts with sweet shrimp and rich cheese. These Mini Shrimp and Cheese Tartlets are not just food. They are little parcels of joy. They will impress at your next party or make a quiet evening special. Get ready to love these bite-sized treats!

Why Make These Mini Shrimp and Cheese Tartlets

They look elegant but are simple to make. Everyone will love them. They are perfect for parties, brunches, and holidays. Or enjoy them as a special weekend treat. The tender shrimp, gooey cheese, and buttery crust taste amazing together. You can prepare many parts ahead of time. This saves you time on the day of your event.

How to Make Mini Shrimp and Cheese Tartlets

Making these tartlets involves three main steps. First, prepare the pastry shells. Second, make the creamy shrimp and cheese filling. Third, assemble and bake them until golden and bubbly.

Ingredients of Mini Shrimp and Cheese Tartlets

For the Pastry Shells:

Frozen Puff Pastry: One 10-ounce sheet, thawed
Egg wash: 1 egg yolk whisked with 1 tablespoon water

For the Shrimp and Cheese Filling:

Shrimp: 8 ounces small cooked shrimp, peeled, deveined, and finely chopped
Cream Cheese: 4 ounces, softened
Mayonnaise: 2 tablespoons
Dijon Mustard: 1 teaspoon
Fresh Chives: 2 tablespoons, finely chopped
Lemon Juice: 1 teaspoon
Shredded Cheese: 1/2 cup (Cheddar, Gruyere, or a blend works)
Garlic Powder: 1/4 teaspoon
Onion Powder: 1/4 teaspoon
Salt & Black Pepper: To taste

Directions of Mini Shrimp and Cheese Tartlets

Step 1: Preparing Your Pastry

Preheat Oven & Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin.
Cut the Pastry: On a lightly floured surface, unroll your thawed puff pastry. Use a 2-inch round cookie cutter or a small glass. Cut out circles from the dough.
Form the Shells: Press each pastry circle into the prepared mini muffin cups. Gently make them into a cup shape. Prick the bottom of each shell a few times with a fork. This stops them from puffing too much.
Blind Bake (Optional, for crispier shells): For puff pastry, brush the edges with egg wash. Bake the empty shells for 5-7 minutes. Bake until lightly golden. Remove from oven and let cool a bit.

Step 2: Crafting the Creamy Filling

Combine Wet Ingredients: In a medium bowl, combine softened cream cheese, mayonnaise, Dijon mustard, and lemon juice. Mix until smooth.
Add Flavor Builders: Stir in the chopped chives, garlic powder, and onion powder.
Fold in Stars: Gently fold in the finely chopped cooked shrimp and shredded cheese. Mix until even.
Season to Perfection: Season the mixture with salt and black pepper as you like.

Step 3: Assembling and Baking Your Tartlets

Fill the Shells: Spoon or pipe the shrimp and cheese filling into each pre-baked pastry shell. Fill them almost to the top.
Final Bake: Put the muffin tin back in the oven. Bake for 12-15 minutes. Bake until the filling is bubbly and lightly golden. The pastry should be golden brown and cooked.
Cool Slightly: Remove from the oven. Let the Mini Shrimp and Cheese Tartlets cool in the muffin tin for 5 minutes. Then carefully move them to a wire rack to cool more.

How to Serve Mini Shrimp and Cheese Tartlets

Serve them warm on a nice platter. Garnish with extra fresh chives or a tiny sprig of dill. They are great for brunch with fresh fruit and sparkling cider. For a light lunch, pair a few tartlets with a crisp green salad. They are perfect for holiday gatherings.

How to Store Mini Shrimp and Cheese Tartlets

Store any leftover Mini Shrimp and Cheese Tartlets in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a preheated oven at 300°F (150°C) for about 5-7 minutes. Reheat until warm to make them crispy again.

Tips to Make Mini Shrimp and Cheese Tartlets

Shrimp Prep: Make sure your shrimp is fully cooked and cool before chopping. Overcooked shrimp can become tough.
Pastry Matters: If using puff pastry, ensure it is cold but soft enough to handle. If it gets too warm, put it back in the fridge for a few minutes.
Cheese Choice: Try different cheeses! A sharp white cheddar or a smoked gouda can add a great taste.
Finely Chop: Finely chop the shrimp and chives. This makes the filling smooth and easy to manage in small tartlets.
Don’t Overfill: Do not overfill. Too much filling can tear the dough or spill during baking.

Variation

Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for some heat.
Herbaceous Twist: Try fresh dill, parsley, or tarragon instead of or with chives.
Vegetarian Option: Skip the shrimp. Add finely diced roasted red peppers, sautéed mushrooms, or cooked asparagus for a meat-free choice.
Seafood Swap: Crumbled cooked crab meat or flaked smoked salmon would also be wonderful.
Different Cheeses: Use Fontina and Parmesan together. Or use goat cheese for a sharper taste.

FAQs

Q1: Can I make the filling for these Mini Shrimp and Cheese Tartlets ahead of time?

Yes, you can! Prepare the shrimp and cheese filling up to 24 hours before. Keep it in an airtight container in the refrigerator. This makes assembly very fast on the day of your event!

Q2: What’s the best way to store leftover Mini Shrimp and Cheese Tartlets?

Q3: Can I use fresh, uncooked shrimp instead of cooked shrimp for the Mini Shrimp and Cheese Tartlets?

Yes, you can! If using fresh shrimp, cook it thoroughly before chopping. Cook it until pink and opaque. You can sauté it with a little garlic and butter. Then cool it completely before adding it to the recipe.

Classic Mini Shrimp and Cheese Tartlets

These delightful mini tartlets feature flaky puff pastry shells filled with a creamy, savory mixture of small cooked shrimp, cream cheese, and shredded cheese, seasoned to perfection. They make an ideal appetizer for any gathering.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings 24 tartlets

Calories 95 kcal

Equipment

Oven
Mini muffin tin
2-inch round cookie cutter
Fork
Medium bowl
Wire rack

Ingredients

For the Pastry Shells

10 ounce sheet Frozen Puff Pastry thawed
1 egg yolk Egg wash whisked with 1 tablespoon water

For the Shrimp and Cheese Filling

8 ounces Shrimp small cooked, peeled, deveined, and finely chopped
4 ounces Cream Cheese softened
2 tablespoons Mayonnaise
1 teaspoon Dijon Mustard
2 tablespoons Fresh Chives finely chopped
1 teaspoon Lemon Juice
1/2 cup Shredded Cheese Cheddar, Gruyere, or a blend works
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
Salt & Black Pepper To taste

Instructions

Preparing Your Pastry

Preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin.
Cut 2-inch circles from thawed puff pastry and press them into the muffin cups, then prick the bottoms with a fork.
Brush edges with egg wash and blind bake for 5-7 minutes until lightly golden, then cool.

Crafting the Creamy Filling

In a medium bowl, combine softened cream cheese, mayonnaise, Dijon mustard, and lemon juice until smooth.
Stir in chopped chives, garlic powder, and onion powder, then gently fold in chopped shrimp and shredded cheese.
Season the mixture with salt and black pepper to taste.

Assembling and Baking Your Tartlets

Spoon or pipe the shrimp and cheese filling into each pre-baked pastry shell, filling almost to the top.
Bake for 12-15 minutes until the filling is bubbly and lightly golden, and the pastry is cooked.
Cool in the muffin tin for 5 minutes before transferring to a wire rack to cool further.

Notes

For best results, ensure cream cheese is fully softened for a smooth filling. These tartlets can be made ahead and gently reheated.

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