Habanero Tarts

Recipe: Appetizer : Habanero Tarts - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

Pastry dough

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

Directions

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.






Latest Reviews

"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am

"i see alot of people substituting alot of ingredients in this recipe, which kinda defeats the purpose. ive been using it for years, this is a genuine sauce recipe from someone who knew better than us. for instance, the fennel is a key ingredient so dont skip it. once i didnt have any so i added ... " - danboy357

"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

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Happy cooking...