1/2 cup light butter -- cold, cubed
1 cup all-purpose flour
1/4 cup light sour cream
1 pinch salt
3/4 cup salad shrimp -- chopped -any seafood combo works fine
1/4 cup chopped green onions
1 cup Swiss cheese -- shredded
1/2 cup light Miracle Whip®
2 large eggs
1/3 cup fat free half-and-half -- or 1% milk
1/4 teaspoon salt
1/4 teaspoon dried dill weed
Place the flour in a bowl; add the chilled & cubed butter.
Using a pastry blender or 2 table knives, work the butter into the flour until it looks like coarse crumbs.
Add the sour cream & mix in with a fork until all the flour is incorporated, do not overwork the dough.
Turn the dough out on to a piece of wax paper. Flatten to a smooth flat disc shape.
Wrap dough & chill for 4 hours before rolling.
Remove from the fridge 10 minutes before rolling.
On a lightly floured board, roll out pastry & cut 24 shells using a 2 1/2- 2 3/4 " cookie cutter. Scraps can be re-rolled to make more shells.
Beat the eggs with the fat free half & half. Add the mayo & seasonings, beat well.
When filling tart shells, place the shrimp & the cheese in the bottoms of the shells.
Carefully pour the filling over the shrimp/cheese.
Bake at 400 degrees until golden.
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