Crawfish Pie Tarts

I had to prepare something for a baby shower with a Louisiana theme for our dear friend Meghann Vliet who was engaged to marry. I came up with these and they were quite good. It is really nothing more than a savory tart recipe combined with my crawfish ettoufee recipe. 

Tart Shells 

 2 cups all purpose flour 

2 sticks of butter softened 

6 oz. of cream cheese 

Cream butter and cream cheese in mixer on low (or mix by hand until creamy). Add flour and mix until a fairly smooth mixture occurs. Pour mix out of bowl and gather together into a ball. Next, you will form the tarts.

 I used a 24-count mini-muffin pan. Put about a teaspoon of mix in each compartment and press down until it is thin and covers the bottom and sides of the indentation (actually, I used a handy tool by pampered chef that pushed the tart to the right size -- but you can easily do this by hand). Bake at 375 degrees for about 10 minutes until brown. 

 Remove from oven and let them cool. Next, fill with crawfish ettouffee - recipe on my blog. You can also fill with any savory item you want -- crabmeat au gratin, spinach and artichokes dip, or a quiche mixture, etc.