WARM CRAB TARTLETS
Steps:
- FOR CRUST: Combine flour and salt in processor. Add butter and blend, using on/off turns, until butter is reduced to pea-size pieces. Blend in enough water to form moist clumps gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Cut dough into 6 equal pieces. Form each into disk. Roll each disk on lightly floured surface to 6-inch round. Fit each round into 4 1/2 by 3/4 inch tartlet pan with removable bottom; cut off excess dough. Pierce crusts with fork; freeze dough 30 minutes. Preheat oven to 400 degrees F. Line crusts with foil and dried beans or pie weights. Bake crusts 15 minutes. Remove foil and beans. Bake crusts until pale golden, about 8 minutes longer, pressing down with back of fork if crusts bubble. Cool. FOR FILLING: Whisk first 6 ingredients in medium bowl to blend. Arrange crusts in pans or baking sheets. Place 1/6 of crabmeat in each. Divide custard among crusts. bake tartlets until filling is set and just beginning to color, about 18 minutes. Cool 10 minutes; gently push up pan bottoms, releasing tartlets. Serve warm.
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Sampson Little
[email protected]I will definitely be making these tartlets again. They were so good!
BP SAFWAN
[email protected]These were the perfect appetizer for my party. They were easy to make and everyone loved them.
Nathan Copping
[email protected]I made these tartlets for a potluck and they were a huge hit. Everyone loved them!
Malik Nawab
[email protected]I added a bit of Old Bay seasoning to the filling and it really took these tartlets to the next level.
Flor Garcia
[email protected]These tartlets were a bit too rich for my taste, but they were still very good.
Joyanty Bijoy
[email protected]I'm not a skilled baker, but these tartlets were easy to make and turned out great.
Jamir Simmons
[email protected]I followed the recipe exactly and the tartlets turned out perfectly. They were a big hit at my dinner party.
Benjamin Marsden
[email protected]These were easy to make and very impressive. I will definitely be making them again.
Esther Afriyie
[email protected]I'm not a big fan of crab, but I really enjoyed these tartlets. The pastry was especially good.
Bhekumuzi Mtetwa
[email protected]I didn't have any fresh crab on hand, so I used canned crab instead. It worked out just fine.
Sajawal Bajwa
[email protected]The filling was a bit too salty for my taste, but otherwise these were great.
Tayyab Gin
[email protected]These tartlets were so good, I ate two of them in one sitting!
Zamiya Cooper
[email protected]I've never made crab tartlets before, but this recipe made it easy. They turned out perfectly and tasted amazing.
colin willcocks
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
Shawaiz Imran
[email protected]This recipe was absolutely delicious! The crab filling was rich and flavorful, and the pastry was flaky and buttery. I will definitely be making this again.