Mini Tuna Tarts Recipes

TUNA TARTS

Steps:

• Preheat oven to 400.
• Combine tuna, mayonnaise, peanuts, cream cheese, mustard and garlic powder until well blended.
• Flour a work surface and a rolling pin.
• Roll out each biscuit to a 5-inch circle.
• Line 10 muffin cups into flattened, mini-crusts.
• Fill the crusts with tuna mixture.
• Bake for 12 to 15 minutes at 400 or until crusts are golden, and serve warm.

MINI TUNA TARTS

Steps:

• In small bowl, combine tuna, mayonnaise, pickle relish, onion and cheese; mix well. Add salt and pepper to taste.
• Separate each biscuit into 2 halves. Press each half in bottom of lightly greased mufin pan to form a cup. Spoon scant tablespoon tuna mixture into each muffin cup.
• Bake in 400 degree oven 8-10 minutes or until golden. Serve hot or cold.

MINI LEMON TARTS

Steps:

• Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
• Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
• Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
• Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

MINI FRUIT TARTS

Steps:

• Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
• Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
• Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
• Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
• Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

TINY TUNA MELTS

Steps:

• Stir together tuna, drained, mayonnaise, and fresh lemon juice. Season with coarse salt and ground pepper.
• Heat broiler of toaster oven (or oven). On a foil-lined baking sheet, arrange crackers. Top with tuna mixture and shredded cheddar. Broil until cheese has melted, 2 to 3 minutes.

MINI TUNA CASSEROLES

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the tuna, 1/2 cup of potato chips and pepper. , Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350° for 20-25 minutes or until hot and bubbly.