CRAWFISH CARDINALE TARTS
MAKES 30
Adapted from Julia Reed’s New
Orleans (Rizzoli, 2019)
These savory mini tarts are fi lled with a
creamy mixture of crawfi sh tails with a
hint of cognac fl avor.
2 tablespoons unsalted butter
¼ cup minced shallot
1 teaspoon minced garlic
1 tablespoon tomato paste
1 tablespoon seafood stock
1 tablespoon all-purpose fl our
1 cup heavy whipping cream
1 tablespoon cognac or brandy
1½ teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
½ pound crawfi sh tails
2 (1.9-ounce) packages frozen
mini phyllo cups, baked
according to package directions
Garnish: chopped green onion
- In a large skillet, melt butter over
medium heat. Reduce heat to medium-
low. Add shallot and garlic; cook,
stirring frequently, until softened,
about 5 minutes. Stir in tomato paste
and stock; cook for 1 minute. Sprinkle
with fl our, and cook, stirring constantly,
for 2 minutes. - Whisk in cream, cognac or brandy,
lemon juice, salt, and cayenne, stirring
until well combined. Bring to a gentle
boil; reduce heat, and simmer,
stirring frequently, until a thick
sauce is formed, about 5 minutes.
Add crawfi sh; cook until crawfi sh are
heated through, 2 to 3 minutes. Let
cool slightly. - Spoon about 1 tablespoon crawfi sh
mixture into each prepared pastry
shell. Garnish with green onion, if
desired. Serve immediately.