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.
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.