Two-Cheese Shrimp Tarts - cooking recipe

Ingredients

1/3 c. semi-soft cheese (with garlic and herbs) or 1 (3 oz.) pkg. cream cheese (with chives)
1/3 c. margarine
1 c. flour
1 egg yolk
1 c. Ricotta cheese
1 Tbsp. milk
2 tsp. finely snipped fresh dill or 1/2 tsp. dried dill weed
1/4 tsp. salt
1 (6 oz.) pkg. frozen, peeled and cooked shrimp, thawed and drained

Preparation

For Pastry:
In a small mixing bowl, let semi-soft cheese or cream cheese and margarine or butter soften at room temperature. Stir together.
Stir in flour. Divide into 12 pieces.
Place one piece in the center of a seasoned 2 1/2-inch sandbakkelser mold. Press pastry evenly and thinly over bottom and up sides of mold. Repeat with remaining pastry.
Place molds on jelly roll pan or cookie sheet.
Bake in a 375\u00b0 oven for 15 minutes or until lightly brown around edges.
Cool.
Using a toothpick, carefully put in an airtight container.
(Or return pastry shells to jelly roll pan and cover with foil.)
Seal, label and freeze for up to 2 months.