SHRIMP TART
Categories Food Processor Bake Lunch Buffet Mayonnaise Shrimp Summer Chill Sour Cream Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 Servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
- Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
- Make filling:
- Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
- If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
- Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.
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coralyn mucci
[email protected]I've made this tart several times and it's always a success. It's the perfect dish for a party or a special occasion.
Saad Shareef
[email protected]This tart is so easy to make and it's always a hit with my guests.
Malakhai Mahalia
[email protected]I made this tart for my family and they loved it! Even my picky kids ate it all up.
Gooey Time!
[email protected]I'm allergic to shrimp, so I used crab instead. It was still delicious!
Cole Rieck
[email protected]This recipe is a bit time-consuming, but it's worth it. The tart is delicious and perfect for a special occasion.
Selam Kokobe
[email protected]I followed the recipe exactly, but my tart didn't turn out as good as the picture. I'm not sure what I did wrong.
Ibrahim Abhi
[email protected]I didn't have any shrimp, so I used chicken instead. It was still good, but I think it would have been better with shrimp.
Bike Kumar
[email protected]The crust was a little too soggy.
Xhoba
[email protected]This tart was a bit too salty for my taste.
Clara Hadyen
[email protected]I love the combination of flavors in this tart.
Mhiz Joyous
[email protected]This is a great recipe for a special occasion.
Ahsan Raza
[email protected]I'll definitely be making this again.
Mungu Jakisa
[email protected]Delicious!
Anthony Ezeamaka
[email protected]This tart was easy to make and turned out great! I used a pre-made pie crust, which saved me a lot of time.
Zilhaz Rafi
[email protected]I'm not a big fan of shrimp, but I loved this tart! The shrimp were cooked perfectly, and the combination of flavors was perfect.
Anthony Fabian
[email protected]This tart was a little more work than I expected, but it was worth it! The flavors were incredible, and it was a real showstopper.
Afzal khokhar
[email protected]I made this tart for a potluck, and it was gone in minutes! Everyone loved it. I'll definitely be making it again for my next party.
Rosemary Esguerra
[email protected]This tart is so versatile! I used a different type of cheese and added some diced tomatoes, and it was still delicious. I can't wait to experiment with different variations.
matan malka
[email protected]I've never made a tart before, but this recipe was easy to follow and turned out great! The shrimp and vegetables were cooked perfectly, and the crust was flaky and delicious.
Mukesh Kumar
[email protected]This shrimp tart was a hit at my dinner party! The combination of flavors was perfect, and the presentation was beautiful. I'll definitely be making this again.