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South
American Appetizer Tartlets
| 1¾ cups sifted all purpose flour
½ teaspoon salt 2/3 cup butter or margarine 3 egg yolks, beaten 1 tablespoon butter or margarine 1 tablespoon flour ½ teaspoon salt Few grains garlic salt Few grains cayenne pepper 1 cup milk 2 egg yolks, beaten ¼ cup shredded Parmesan cheese 1 teaspoon grated onion 1 cup finely chopped, deveined, and peeled shrimp ¼ cup chopped pitted ripe olives 1 egg yolk, beaten Combine 1¾ cups flour and ½ teaspoon salt in a bowl. Cut in the 2/3 cup butter with pastry blender. Add 3 egg yolks and mix lightly with a fork until blended. Shape into a log and cut into 36 approximately equal portions. Refrigerate 18 portions. With remaining dough, line eighteen 1¾ inch muffin pan cups, pressing one portion of dough into each cup to form a tart shell. Set aside. Heat the 1 tablespoon butter over direct heat in top of a double boiler. Stir in a mixture of 1 tablespoon flour, salt, garlic salt, and cayenne pepper; heat until bubbly. Add the milk, stirring until mixture comes to boiling; cook 1 to 2 minutes. Set over boiling water. Immediately stir about 3 tablespoons of
the hot mixture into the 2 egg yolks and return to hot mixture. Cook over
boiling water 3 to 5 minutes, stirring constantly. Remove from heat and
stir in the cheese, onion, shrimp, and olives. Fill tart shells with the
mixture. Roll remaining pastry portions on a lightly floured surface. Place
each over a filled tart shell and press edges together to seal. Brush tops
with the remaining egg yolk. Bake at 350° F. 15 to 20 minutes, or until
golden brown.
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