Best Sour Cream Chicken Tarts Recipes

SOUR CREAM CHICKEN TARTS

Steps:

• Preheat oven to 400 degrees.
• (If using pie shells in foil pans, place baking sheet in preheating oven.).
• In medium saucepan, fry bacon until almost crisp.
• Add onion and saute, stirring, about 1 minute.
• Stir in chopped chicken, green chilies and salt.
• Cook 2 minutes, stirring well.
• Take off heat, drain any excess drippings& set aside.
• Divide bacon/chicken mixture and spread evenly between pie shells.
• Mix cheese together, and spread over bacon/chicken mixture.
• In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
• Add 1/3 cup milk; whisk.
• Pour mixture over one pie pan.
• Repeat sour cream-egg-milk mixture for 2nd pie pan.
• (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
• After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
• Remove from oven and let stand 5 minutes before slicing.
• Each tart yields 6 small slices.

CHICKEN TART

Steps:

• Sift the flour and a pinch of salt into a bowl.
• Rub in the butter and lard and mix to a stiff dough with cold water.
• Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
• Prick the base, line with foil and fill with dried beans.
• Bake at 400 F for 15 minutes.
• Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
• Cut the chicken into small pieces.
• Put the cream into a small saucepan and heat gently.
• Add chicken, lemon juice and tarragon, and season well with salt and pepper.
• Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.

SOUR CREAM LEMON TARTS

Steps:

• Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth.
• Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature.
• Fold in sour cream until well blended. Spoon about 1/3 cup into each crust. Cover loosely and refrigerate at least 4 hours until sest, or up to 2 days.
• To serve, garnish with whipped cream and lemon slices.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.