Friday, April 24, 2009

Crawfish Pie Tarts

Beth had to prepare something for a baby shower with a Louisiana theme for our dear friend Meghann Vliet who is 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, artichokes, and cream cheese; a quiche mixture, etc.


Meggs said...

YUMMY! Thank you so much!

Amanda@Imperfectly Beautiful said...

Oh Ronnie...these are THE best! I love it when you make them. Actually, I pretty much like it when you make ANYTHING. You are the KING of the kitchen!