Handwritten recipe cards for Shrimp Tarts
by: salvagedrecipes

Mini Shrimp and Ricotta Party Tarts with Dill

Shrimp Tarts
These charming shrimp tartlets are a classic American party nibble that feel straight out of a vintage card box. A simple cheese pastry, made from flour, butter, and either herbed semisoft cheese or chive cream cheese, presses neatly into a mini muffin tin to form tender shells. The filling pairs ricotta’s gentle creaminess with egg yolk, a splash of milk, bright dill, and a pinch of salt. Most of the cooked shrimp are chopped and folded in with a little pimento for color, while a few whole shrimp are reserved to crown each tart for a pretty presentation. Baked until lightly golden and just set, these bite-size tarts deliver buttery pastry, cool dairy richness, and sweet briny shrimp, ideal for potlucks, showers, and game-day spreads, with the added bonus that they reheat beautifully.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 24 tarts
Calories 75 kcal

Ingredients
  

Pastry Shells

  • 3 oz cream cheese with chives (or ⅓ cup semisoft garlic-herb cheese)
  • ⅓ cup unsalted butter (or margarine, softened)
  • 1 cup all-purpose flour

Filling

  • 1 egg yolk (large )
  • 1 cup ricotta cheese (whole milk)
  • 1 tbsp milk
  • 2 tsp fresh dill (finely chopped or ½ tsp dried dill)
  • ¼ tsp kosher salt
  • 6 oz frozen cooked shrimp (thawed and drained, reserve 12 whole; chop the rest)
  • 2 tbsp pimentos (chopped, well drained)

Instructions
 

Step 1: Heat the oven

  • Preheat to 375°F (190°C). Lightly grease a 12-cup mini muffin tin.

Step 2: Make cheese pastry

  • In a bowl, beat the cream cheese (or semisoft cheese) and butter until smooth. Mix in flour just until a soft dough forms.

Step 3: Form shells

  • Divide dough into 12 equal pieces. Roll into balls; press each into a mini muffin cup, pushing up the sides to form small shells. Prick bases with a fork.

Step 4: Prebake

  • Bake 15 minutes, until edges are lightly golden. Cool 5 minutes.

Step 5: Mix filling

  • Whisk egg yolk, ricotta, milk, dill, and salt until smooth.

Step 6: Add shrimp & pimentos

  • Reserve 12 whole shrimp for topping. Fold chopped shrimp and pimentos into the ricotta mixture.

Step 7: Fill shells

  • Spoon filling into warm shells, mounding slightly. Place one reserved shrimp on top of each tartlet.

Step 8: Bake

  • Return to the oven and bake 20–25 minutes, until set and just golden at the edges.

Step 9: Cool & serve

  • Cool 5–10 minutes in the pan. Garnish with extra dill or pimentos. Serve warm or at room temperature.

Tips

  • Use mini phyllo shells to skip making pastry; bake filled tarts 10–12 minutes.
  • Swap ricotta with whipped cream cheese for a denser, tangier filling.
  • Add 1 to 2 tsp lemon zest or juice for brightness.
  • Stir 1 to 2 tbsp finely minced scallions or chives into the filling.
  • For heat, add a pinch of cayenne or a few dashes of hot sauce.
  • Make ahead: prebake shells and mix filling a day early; store separately and bake just before serving.
  • Substitute crab or bay scallops for shrimp; adjust salt to taste.

Nutrition

Calories: 75kcalCarbohydrates: 3.9gProtein: 3.6gFat: 5.2gSaturated Fat: 2.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gTrans Fat: 0.1gCholesterol: 37mgSodium: 155mgPotassium: 55mgFiber: 0.2gSugar: 0.3gVitamin A: 210IUVitamin C: 1.2mgCalcium: 52mgIron: 0.5mg
Keyword finger food, holiday appetizer, party foods, savory tart, seafood appetizer, shrimp appetizer, vintage recipe
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