South American Appetizer Tartlets Recipe
South American Appetizer Tartlets has a mouth filling taste. The eggs and parmesan cheese gives the South American Appetizer Tartlets a velvety taste. Must catch it.
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 2/3 Cup (16 tbs) | |
| 3 egg yolks, fork beaten | ||
| Butter/Margarine | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Few grains garlic salt | ||
| Few grains cayenne pepper | ||
| Milk | 1 Cup (16 tbs) | |
| 2 egg yolks, fork beaten | ||
| 1/4 cup shredded | ||
| Parmesan cheese | ||
| Onion | 1 Teaspoon, grated | |
| 1 cup finely chopped, deveined, and peeled shrimp | ||
| Ripe olives | 1/4 Cup (16 tbs), chopped | |
| 1 egg yolk, fork beaten | ||
Directions
Combine 1 3/4 cups flour and 1/2 teaspoon salt in a bowl.
Cut in the 2/3 cup butter with pastry blender or two knives.
Add 3 egg yolks and mix lightly with a fork until blended.
Shape into a ball and cut into 36 approximately equal portions.
Refrigerate 18 portions.
With remaining dough, line eighteen 1 3/4 inch muffin-pan wells, pressing one portion of dough into each well to form a tart shell.
Set aside.
Heat the 1 tablespoon butter over direct heat in top of a double boiler.
Stir in a mixture of 1 tablespoon flour, salt, garlic salt, and cayenne pepper; heat until bubbly.
Add the milk, stirring until mixture comes to boiling; cook 1 to 2 minutes.
Set over boiling water.
Immediately stir about 3 tablespoons of the hot mixture into the 2 egg yolks and return to hot mixture.
Cook over boiling water 3 to 5 minutes, stirring constantly.
Remove from heat and stir in the cheese, onion, shrimp, and olives.
Fill tart shells with the mixture.
Roll remaining pastry portions on a lightly floured surface.
Place each over a filled tart shell and press edges together to seal.
Brush tops with the remaining egg yolk.
Bake at 350°F 15 to 20 minutes, or until golden brown.
Cut in the 2/3 cup butter with pastry blender or two knives.
Add 3 egg yolks and mix lightly with a fork until blended.
Shape into a ball and cut into 36 approximately equal portions.
Refrigerate 18 portions.
With remaining dough, line eighteen 1 3/4 inch muffin-pan wells, pressing one portion of dough into each well to form a tart shell.
Set aside.
Heat the 1 tablespoon butter over direct heat in top of a double boiler.
Stir in a mixture of 1 tablespoon flour, salt, garlic salt, and cayenne pepper; heat until bubbly.
Add the milk, stirring until mixture comes to boiling; cook 1 to 2 minutes.
Set over boiling water.
Immediately stir about 3 tablespoons of the hot mixture into the 2 egg yolks and return to hot mixture.
Cook over boiling water 3 to 5 minutes, stirring constantly.
Remove from heat and stir in the cheese, onion, shrimp, and olives.
Fill tart shells with the mixture.
Roll remaining pastry portions on a lightly floured surface.
Place each over a filled tart shell and press edges together to seal.
Brush tops with the remaining egg yolk.
Bake at 350°F 15 to 20 minutes, or until golden brown.
Chef
