Ingredients
- 1 package (12) pre-made mini tart shells
These mini tart shells save time and are the perfect size for serving guests. If you prefer to make your own tart shells, go ahead! But for convenience, store-bought ones work wonderfully here. - 4 oz cream cheese, softened
This will be the base of your creamy filling. Make sure the cream cheese is softened so it blends easily and creates a smooth, velvety texture. - 2 tablespoons sour cream
The sour cream adds a touch of tanginess that balances the richness of the cream cheese. - 1 tablespoon fresh dill, chopped
Dill and salmon are a classic combination. Fresh dill adds brightness and a lovely herbaceous note to the creamy filling. - 4 oz smoked salmon, cut into small pieces
The star of the show! The smoky flavor of the salmon will shine in every bite, adding a luxurious taste to the tartlets. - 1 teaspoon lemon zest
The zest of lemon gives a refreshing citrus note that complements the creamy filling and salmon perfectly. - Salt and pepper to taste
A pinch of salt and pepper will bring everything together and enhance the flavors.
Instructions
- Prepare the Tart Shells:
Start by preheating your oven to 350°F (175°C). Place the pre-made tart shells on a baking sheet and bake them for 8–10 minutes, or until they’re golden brown. This will ensure that they’re crispy and won’t get soggy when you fill them with the creamy mixture. Keep an eye on them to make sure they don’t burn! - Make the Cream Cheese Filling:
While the tart shells are cooling, it’s time to prepare the filling. In a medium-sized bowl, beat the softened cream cheese and sour cream until smooth and creamy. You can use a hand mixer or a whisk—just make sure there are no lumps. - Season the Filling:
Add the fresh dill, lemon zest, and a pinch of salt and pepper to the cream cheese mixture. Mix everything together until well combined. The fresh dill gives it a herby freshness, while the lemon zest adds a bright, citrusy kick. Taste the mixture and adjust the seasoning if necessary. - Assemble the Tartlets:
Once the tart shells are baked and cooled, spoon the cream cheese mixture into each shell. You don’t need to fill them to the brim—just a small dollop is enough to create a lovely base for the salmon. Be sure to spread the mixture out evenly so every bite has a perfect balance of flavors. - Top with Smoked Salmon:
Take the smoked salmon and cut it into small, bite-sized pieces. Place a piece of salmon on top of each tartlet, making sure to arrange it neatly so each one looks beautiful. The salmon will be the star of the show, so you want it to shine! - Chill and Serve:
Once all the tartlets are assembled, place them in the fridge for at least 30 minutes to allow the flavors to meld together. This will also help the filling firm up a bit. If you’re in a rush, you can skip this step, but I highly recommend letting them chill for that perfect texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 12
- Calories: 180
- Fat: 13g
- Carbohydrates: 12g
- Protein: 7g