Spicy Mini Seafood Tarts

Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 20 mini tarts


6MUSHROOM Lobster Flavoured Ball, flower shaped
3MUSHROOM Surimi Crabstick, sliced thinly
250 gcream cheese, soften
6 tbsppasta sauce
1red chilli, deseeded and diced finely
1kyuri cucumber, sliced thinly
Salt and pepper to taste
Chervil, garnish
Savoury Mini Tartlet Shells:
190 gflour
128 gunsalted butter
A pinch of salt
4 tbspcold water


  1. In a food processor, pulse flour, butter and salt together until a dough is formed.
  2. On a floured surface, flatten the dough to 2 inches then wrap in clingfilm and chill to firm up.
  3. Roll the dough out to about ½ cm thickness and cut into 20 fit to put into tart shells and poke some holes before baking at 180°C for 10 minutes. Set aside to cool.
  4. Slice the MUSHROOM Lobster Flavoured Balls into 4 circles and using a flower shape cutter, cut the MUSHROOM Lobster Flavoured Ball into the shape.
  5. In a bowl, add in the cream cheese, chillies, pasta sauce, salt and pepper. Mix until the cream cheese is pinkish and soften.
  6. Put in a piping bag with a rosette nozzle or any of your choice, pipe into the tart shells about 3 cm in height
  7. Assemble with a slice of cucumber, MUSHROOM Lobster Flavoured Balls, 2 slices MUSHROOM Surimi Crabstick and garnish with the chervil.


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