Mayo Seafood Savory Tarts

These delightful seafood savory tarts blend traditional pastry with a creamy mayo filling and fresh seafood. The flaky crust holds a savory mixture of shrimp, crab, and a hint of lemon, creating a light yet satisfying dish perfect for appetizers or brunch. With a touch of creativity from the herb-infused mayo, these tarts are sure to impress while remaining balanced and wholesome.

Ingredients:

• 1 sheet of puff pastry
• 200g shrimp, peeled and deveined
• 200g crab meat, fresh or canned
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry on a lightly floured surface and cut into circles to fit a muffin tin.
3. Gently press the pastry circles into the muffin tin, ensuring they cover the sides.
4. In a bowl, combine the shrimp, crab meat, mayonnaise, Dijon mustard, lemon juice, dill, parsley, salt, and pepper. Mix until well combined.
5. Spoon the seafood mixture into each pastry shell, filling them generously.
6. Brush the edges of the pastry with the beaten egg for a golden finish.
7. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
8. Remove from the oven and let cool slightly before serving.