- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 beaten egg yolk
- 1 four-ounce can shrimp, crab or lobster--drained, rinsed, and chopped finely.
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped pimento
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 32 two-inch baked tart shells
Prepare pastry, roll, cut into rounds and line 32 tart shells. Prick the pastry bottoms and bake in a 475 degree F oven 5-7 minutes. Remove from oven.
Melt the butter in a pot on the stove, remove from the stove and sprinkle in the flour. Add the milk all at once, stir with a whisk, then return the pot to the heat. Stir till it boils and is thick and smooth. Remove from the heat and beat in egg yolk. Add chopped shrimp, celery, pimento, lemon juice, salt and pepper. Cook again over low heat till very hot. Spoon into the baked shells at serving time.
