Ingredients:
12 unbaked miniature tart shells
1/2 cup chopped smoked salmon ( or ANY seafood, your choice)
1/2 cup half-and-half ( table cream)
1 large eggs
2 teaspoons Dijon mustard
2 teaspoons chopped fresh dill (optional)
Directions:
Preheat oven to 375F; arrange tart shells on a baking sheet.
Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don’t want dill.
Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and”custard” is set.
Serve warm or at room temperature.
Servings: 12
Time preparation: 10 min.
Time total: 24 min.