California Pistachio Tarts

Pastry for 2-crust (9-inch) pie
1/2 cup minced onion
3 tbs butter or margarine
3 eggs, beaten
3/4 cup light cream
1 cup (8 oz) baby shrimp, thawed if necessary
1/4 cup grated Parmesan cheese
2 tbs dry sherry
1/4 cup chopped shelled natural California pistachios

Press pastry into six (4-inch) tart pans; bake at 400F for 7 minutes. Saute onion butter. Beat together eggs and cream. Add onion, shrimp, cheese and Sherry. Fill tart shells with egg mixture; sprinkle with pistachios. Bake at 350F 20 for 25 minutes or until set.

Makes 6 tarts.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana