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South American Appetizer Tartlets




Source of Recipe


Home and Hearth


List of Ingredients




1¾ cups sifted all purpose flour
½ teaspoon salt
2/3 cup butter or margarine
3 egg yolks, beaten
1 tablespoon butter or margarine
1 tablespoon flour
½ teaspoon salt
Few grains garlic salt
Few grains cayenne pepper
1 cup milk
2 egg yolks, beaten
¼ cup shredded Parmesan cheese
1 teaspoon grated onion
1 cup finely chopped, deveined, and peeled shrimp
¼ cup chopped pitted ripe olives
1 egg yolk, beaten

Recipe



Combine 1¾ cups flour and ½ teaspoon salt in a bowl. Cut in the 2/3 cup butter with pastry blender. Add 3 egg yolks and mix lightly with a fork until blended. Shape into a log and cut into 36 approximately equal portions. Refrigerate 18 portions. With remaining dough, line eighteen 1¾ inch muffin pan cups, pressing one portion of dough into each cup to form a tart shell. Set aside. Heat the 1 tablespoon butter over direct heat in top of a double boiler. Stir in a mixture of 1 tablespoon flour, salt, garlic salt, and cayenne pepper; heat until bubbly. Add the milk, stirring until mixture comes to boiling; cook 1 to 2 minutes. Set over boiling water.

Immediately stir about 3 tablespoons of the hot mixture into the 2 egg yolks and return to hot mixture. Cook over boiling water 3 to 5 minutes, stirring constantly. Remove from heat and stir in the cheese, onion, shrimp, and olives. Fill tart shells with the mixture. Roll remaining pastry portions on a lightly floured surface. Place each over a filled tart shell and press edges together to seal. Brush tops with the remaining egg yolk. Bake at 350° F. 15 to 20 minutes, or until golden brown.