Name: Mini shrimp tarts
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 2 large eggs; 1/4 cup warm milk; pinch cayenne pepper; 3 tablespoon parmesan, grated; 2 teaspoon parsley, chopped; 1/4 teaspoon salt and milled pepper; 8 precooked savoury tartlet cases, about 4-5cm wide; 1/4 cup canned shrimp (patted dry with a paper towel)

Ingredients

2 large eggs

1/4 cup warm milk

pinch cayenne pepper

3 tablespoon parmesan, grated

2 teaspoon parsley, chopped

1/4 teaspoon salt and milled pepper

8 precooked savoury tartlet cases, about 4-5cm wide

1/4 cup canned shrimp (patted dry with a paper towel)

Method

1.Preheat oven to 160C.

2.Whisk eggs in a bowl for 20 seconds. Gently whisk in milk, cayenne pepper, parmesan, parsley and seasoning.

3.Place tartlet cases onto a baking tray. Fill ¾ with shrimp, then top up each tartlet with egg mixture.

4.Bake for approximately 12 to 15 minutes, or until set.

5.Remove tarts from the oven. Leave to rest for 5 minutes before serving.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%