Two-Cheese Shrimp Tarts

• 1/3 c. semi-soft cheese (with garlic and herbs) or 1 (3 oz.) pkg. cream cheese (with chives)
• 1/3 c. margarine
• 1 c. flour
• 1 egg yolk
• 1 c. Ricotta cheese
• 1 Tbsp. milk
• 2 tsp. finely snipped fresh dill or 1/2 tsp. dried dill weed
• 1/4 tsp. salt
• 1 (6 oz.) pkg. frozen, peeled and cooked shrimp, thawed and drained

1. For Pastry:
2. In a small mixing bowl, let semi-soft cheese or cream cheese and margarine or butter soften at room temperature. Stir together.
3. Stir in flour. Divide into 12 pieces.
4. Place one piece in the center of a seasoned 2 1/2-inch sandbakkelser mold. Press pastry evenly and thinly over bottom and up sides of mold. Repeat with remaining pastry.
5. Place molds on jelly roll pan or cookie sheet.
6. Bake in a 375u0b0 oven for 15 minutes or until lightly brown around edges.
7. Cool.
8. Using a toothpick, carefully put in an airtight container.
9. (Or return pastry shells to jelly roll pan and cover with foil.)
10. Seal, label and freeze for up to 2 months.

semisoft cheese, margarine, flour, egg yolk, ricotta cheese, milk, dill, salt, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221077 (may not work)