Crab And Artichoke Tarts - cooking recipe

Ingredients

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
1/4 cup cream cheese, softened
1/4 cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Preparation

Preheat oven to 325 degrees F (165 degrees C).
Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.