My 5 favorite savory tartelettes or tart shells | All recipes & techniques
Hey guys! Today we’re going to make my 5 favorite savory tartelettes or tarts. It's a parmesan cheese one, a carrot glass tartelette, a plain one, a deep fried one and a spring roll one. All great recipes, so enjoy guys!
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Baked Cranberry Brie Bites | Easy & Impressive Holiday Appetizer
Cranberry Baked Brie Bites:
These incredible Cranberry Baked Brie Bites are an easy yet impressive appetizer that is wonderful for the holidays. They mouthwatering bites only require 5 ingredients and they take advantage of some great supermarket shortcuts! Enjoy!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Deviled Crab Tarts Recipe - A Delicious and Easy Appetizer
You may have heard of Deviled Crab Cakes, but have you ever tried a Deviled Crab Tarts? These tarts are rich and have just enough heat to remind you why they're called Deviled!
=== ???????????? RECIPE ===
1 small onion, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
12 ounces (360ml) half & half
2 large egg yolks, lightly beaten
16 oz (450g) crabmeat (lump or special)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire
1 teaspoons white wine vinegar
1 or 2 tablespoon hot sauce (to taste)
Diced roasted red pepper
Salt & Pepper
Equipment:
Tart pan
3 to 3.5 inch (7.5 to 8.5 cm) biscuit cutter
In a large skillet, sauté onion in butter over medium heat until tender. Season with salt & pepper. Stir in flour and cook for one minute to cook off the raw flower taste. Gradually stir in half & half until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubble. Remove from heat.
Stir a small amount of the hot mixture into the egg yolks. Return all to the pan, stirring constantly. Return to a low heat and stir in crab, mustard, Worcestershire sauce, vinegar and hot sauce. Cook for one minute more to combine flavors.
Taste for seasoning, and adjust if needed.
Allow to cool for 10 minutes.
Line each cup of a tart pan with a piece of pie dough cut out with a 3 to 3 1/2 inch (7.5 to 8.5cm) biscuit cutter. Fill each shell up to the top of the crust with the filling. Place a piece of the red pepper on each tart.
Bake at 400°F (200°C) for 20 minutes or until the crust is cooked and the filling is golden.
Remove from oven and cool for 10 minutes.
Serve warm.
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On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:18 Deviled Crab Tarts Recipe
01:03 Let's Start with the Crab Filling
01:24 Saute Butter and Onions
01:53 Making a Roux
02:28 Adding Half & Half and Thickening
03:23 Adding More Richness
04:13 Time for the Crab
05:00 Adding the Deviled Flavors
06:16 Assembling the Tarts
08:16 Adding the Finishing Touches
09:02 Tasting and Recipe Recap
10:15 Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2022 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
Crab Tarts with Saison Béarnaise Sauce
Full recipe:
TARTS round 2: This time we're going savoury
You should know by now, we're not ones to waste food, so we really needed to make use of that remaining shortcrust pastry. What better idea than to follow our sweet tarts video with a savoury version? With 2 pre-prepared and 1 homemade pastry recipe up for judgement today, find out whether the ready-rolled stuff is better at all…You can find links to all the recipes below.
We'd love to see if you recreate any of these yourselves, and comment below for any recipes you'd like to see us try in the future!
Cheddar frangipane tart @ Nadiya's Family Favourites
Harissa, feta and tomato tartlets @
Chilli crab and prawn tarts @
Substitutes:
We used supermarket harissa rather than homemade (harissa tomato tart)
Dried chives rather than fresh (cheddar tart)
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission