South American Appetizer Tartlets
|Sifted all purpose flour||1 3⁄4 Cup (28 tbs)|
|Egg yolks||3 , fork beaten|
|Garlic salt grains||To Taste|
|Cayenne pepper grains||To Taste|
|Milk||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Grated onion||1 Teaspoon, grated|
|Finely chopped, deveined, and peeled shrimp||1 Cup (16 tbs)|
|Chopped pitted ripe olives||1⁄4 Cup (4 tbs)|
|Egg yolk||1 , fork beaten|
Combine 1 3/4 cups flour and 1/2 teaspoon salt in a bowl.
Cut in the 2/3 cup butter with pastry blender or two knives.
Add 3 egg yolks and mix lightly with a fork until blended.
Shape into a ball and cut into 36 approximately equal portions.
Refrigerate 18 portions.
With remaining dough, line eighteen 1 3/4 inch muffin-pan wells, pressing one portion of dough into each well to form a tart shell.
Heat the 1 tablespoon butter over direct heat in top of a double boiler.
Stir in a mixture of 1 tablespoon flour, salt, garlic salt, and cayenne pepper; heat until bubbly.
Add the milk, stirring until mixture comes to boiling; cook 1 to 2 minutes.
Set over boiling water.
Immediately stir about 3 tablespoons of the hot mixture into the 2 egg yolks and return to hot mixture.
Cook over boiling water 3 to 5 minutes, stirring constantly.
Remove from heat and stir in the cheese, onion, shrimp, and olives.
Fill tart shells with the mixture.
Roll remaining pastry portions on a lightly floured surface.
Place each over a filled tart shell and press edges together to seal.
Brush tops with the remaining egg yolk.
Bake at 350°F 15 to 20 minutes, or until golden brown.