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Author Notes: This recipe was my mother's. It is around fifty years old. She would make the mini tarts for company. I would make them with her & would always get to eat one. I have made them a couple of times for a small get together. Yum! —wongy11
- 1/2 cup shortening
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold riced potatoes
- 3 ounces can chopped mushrooms with liquid
- 2 tablespoons unsalted butter
- 2/3 cup heavy cream & the mushroom liquid
- 1/2 teaspoon instant unsalted beef boullion
- 1/2 teaspoon paprika
- 1/4 teaspoon gound black pepper
- dashes garlic salt
- 1 teaspoon minced onion
- 1/2 teaspoon steak sauce (A1)
- 1 egg yolk, slightly beaten
- 2 tablespoons all purpose flour
- cut shortening into fllour & salt into medium bowl. with fork mix in potato. Put rounded teaspoons of the mixture in to each of 30 tiny tart tins. Press down onto bottom & sides of tins.
- In a small sucepan on low heat cook mushrooms lightly in butter. Blend in 2 tbsp. flour. Stir in cream cream & seasonings Cook until thickened, stirring. Stir a small amount of mixture into egg yolk. You don't want the egg to cook. Add it to the remainder of the filling.Cook a few minutes more. Fill each mini tart evenly. Bake at a 450 degree pre heated oven for 10 to 15 minutes until the edges are golden. . Remove from tins and serve warm.
Tags: freezes well
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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