Habanero Tarts - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 12-oz. jars of whole habanero peppers
1 8-oz. package of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp. dried parsley flakes
2 oz. unsalted, unoiled cashew nuts, chopped fine
1/8 tsp. salt
1/8 tsp. coarse-grind black pepper
approx. 1/8 cup water
approx. 1/8 cup milk
Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour off the vinegar in which the habaneros are packed and save it to use in seasoning salads. Rinse the peppers well several times in water, remove and discard the stems and seeds, and set the peppers aside on paper towels to dry.
Mix the cream cheese and sour cream together thoroughly. Add parsley, chopped cashews, salt and black pepper and stir until well blended. Using an espresso spoon or your gloved fingers, stuff the habaneros with this mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles approx. 3 1/2" in diameter. Place one stuffed habanero in each circle. With your finger, apply a light coating of water to the edge of the dough, fold over, and seal. Prick an air hole in the top of each tart.
Place the tarts on a greased cookie sheet and bake at 450 degrees until crust is golden brown (approx. 15 minutes). About 5 minutes before they are
finished, brush the top of each tart lightly with milk; discard any remaining milk. Remove tarts from the oven and allow to cool for up to 2
hours before serving.
Makes approx. 50 hors d'oeuvres.
"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82
"I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not ... " - millereg
"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken..." - marian
"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie
"Big Soft Ginger Cookies Recipe and Video - Made with a hint of molasses, these ginger cookies stay soft for days." - ginger