Mini Creamy Oyster Tartlets
These Mini Creamy Oyster Tartlets feature fresh oysters folded into a rich garlic and parmesan cream sauce, baked in golden pastry shells. They are an elegant, bite sized appetizer perfect for parties, holidays, or a special date night in.
Equipment
- Mini muffin tin or pastry shell tray
- Skillet
- Paring or oyster knife
- Mixing bowl
- Baking sheet
Ingredients
- 24 shells mini pastry shells thawed if frozen
- 1 pound fresh oysters shucked and roughly chopped, liquor reserved
- 2 tablespoons unsalted butter
- 1 small shallot minced
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/3 cup parmesan cheese grated
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 1 to taste salt and black pepper
- 1 small loaf sliced baguette toasted, optional for serving
Instructions
- Shuck the fresh oysters over a bowl to catch the liquor, then roughly chop the oysters and set both the oysters and liquor aside.
- Melt the butter in a skillet over medium heat. Add the minced shallot and garlic and cook for 2 to 3 minutes until soft and fragrant.
- Pour in the white wine and simmer for about 1 minute to cook off the alcohol and concentrate the flavor.
- Stir in the heavy cream and reserved oyster liquor. Simmer gently for 4 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
- Fold in the chopped oysters and grated parmesan, cooking for just 1 to 2 minutes until the oysters are warmed through but still tender.
- Season with salt and black pepper to taste, then remove the filling from the heat and let it cool for 5 minutes so it thickens further.
- Arrange the pastry shells on a baking sheet, then spoon the warm creamy oyster filling evenly into each shell.
- Bake at 375°F (190°C) for 8 to 10 minutes, until the shells are golden and the filling is bubbling at the edges.
- Sprinkle with fresh chopped parsley and serve warm, with toasted sliced baguette on the side if desired.
Notes
For best results, buy fresh oysters the same day you plan to cook. Avoid overcooking the oysters in the sauce, as this can make them rubbery; a minute or two is plenty. The filling can be made up to a day ahead and reheated gently before filling and baking the shells. Leftover filling keeps in the fridge for up to 2 days; freezing is best done with the filling alone, not the assembled tartlets.