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Shrimp and Cream Cheese Tartlets
Instructions
Prepare the shells. Use ready-baked savoury shortcrust tart shells about 4-5 cm across. Set them on a dry serving plate. If you baked the shells yourself, let them cool completely before filling.
Pat the shrimp dry. Allow one ready-to-eat cooked shrimp per tartlet. If frozen, thaw them in the refrigerator as directed on the pack. Remove any remaining tails and blot the shrimp on both sides with paper towels.
Mix the dill and lemon filling. Wash, dry and finely chop the dill. Set a little aside for garnish. Stir the remaining dill into the cream cheese with the lemon juice and zest. Grate only the yellow peel. The filling should hold its shape on a spoon, so do not thin it with water or cream.
Fill the shells. Just before serving, divide the cream cheese mixture among the shells. Use about 15 g, or roughly one level tablespoon, per tartlet. Level the filling so it does not sit far above the rim.
Top with shrimp and serve. Set one dry shrimp on each tartlet, press it in lightly and finish with the reserved dill. If guests have not arrived, refrigerate the cheese mixture and shrimp separately, keep the shells dry, and assemble when ready to serve.
Keeping the shells crisp
Start with completely cool pastry, a thick filling and shrimp with no water droplets on the surface. Do not fill the shells the night before. For a buffet, put out a small batch at a time and assemble the rest closer to serving.
Portions and nutrition
The recipe makes 12 tartlets, one per portion. Allow about 20 minutes for assembly if the shrimp are already thawed and ready to eat. Thawing time or baking the shells is not included.
About 85 kcal per tartlet is an estimate based on an 8 g shell, 15 g cream cheese and a roughly 10 g shrimp. Check your labels for a more precise estimate: shell size and the fat content of the cheese both matter. This recipe has not been tested in the kitchen.
Make the shells or prepare the shrimp
Recipe video: Shrimp and cream cheese tartlets
Important: This video shows a variation with lettuce and garlic. Use the quantities in the written recipe for this version.
Illustrations were generated with AI.
FAQ
Which cheese is best for the filling? +
Use a thick plain cream cheese. Grainy cottage cheese or thin sour cream is not a direct substitute and will change the texture.
Do I need to cook ready-to-eat shrimp again? +
No, if the packaging says they are ready to eat once thawed. If using raw shrimp, cook them fully first, then cool and blot dry.
Can I make these tartlets ahead? +
Mix the cream cheese and prepare the shrimp in advance, keep both covered in the refrigerator, and fill the shells just before serving.
How long can the tartlets sit out? +
Limit their total time out of refrigeration to two hours, or one hour above 32 °C (90 °F). For the crispest shells, serve straight away.
Can I use puff pastry shells? +
Yes, as long as the shells are fully baked and cool. Adjust the amount of filling to fit each shell.
Why do the shrimp need to be dry? +
Surface water can thin the filling and make the shells soggy. Blotting helps the cream stay thick and the pastry crisp.
Can I leave out the lemon? +
Yes. Leave out both the juice and zest and keep the dill. There is no need to replace the juice with another liquid.
How do I make 24 tartlets? +
Double the ingredients, keeping one shrimp per shell. For a long gathering, assemble smaller batches close to serving.
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