Shrimp Salad Tarts

Preparation info

  • Difficulty


  • Makes

    5 cups

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Fruited shrimp salad in pastry shells makes an ideal guest luncheon dish


  • Cheese Tart Shells
  • 2 c. sifted flour
  • 1 tsp. salt
  • ½ c. salad oil
  • 1 c. grated Cheddar cheese
  • 3 tblsp. cold water


  • ¼ c. mayonnaise
  • ¼ c. dairy sour cream
  • 4 tsp. lemon juice
  • 1 tsp. salt
  • tsp. dry mustard
  • 2 c. chopped cooked shrimp
  • 1 c. chopped celery
  • ¼ c. finely chopped green onions
  • 1 c. seedless green grapes, cut in halves
  • 1 medium unpeeled apple, chopped
  • ½ c. chopped pecans


Cheese Tart Shells

Combine flour and salt. Cut in salad oil with pastry blender. Stir in cheese. Add water and toss with fork. Form into smooth ball. Divide in half and roll out each half between waxed paper.

  • Cut circles to fit over backs of muffin-cup pans. (A 4½" circle fits over medium muffin-cup pan.)
  • Place each circle over back of cup. Pinch several pleats in pastry so it fits against cup. Bake in hot oven (425°F.) until lightly browned, about 12 minutes. Carefully remove from pans and cool. Makes 15 shells


Mix together mayonnaise, sour cream, lemon juice, salt and dry mustard. Combine with remaining ingredients. Serve in Cheese Tart Shells.