Sweet and Tangy Salami Tarts
Serves: 24-30 mini tarts
  • 1 (7 oz) salami, finely diced
  • ¾ cup duck sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon vinegar (I used rice vinegar)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon hot sauce
  • 24-30 (approximately) round savory Best Select Tarts
  • Best Select sesame seeds, for sprinkling
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine salami, duck sauce, soy sauce, vinegar, salt, garlic powder, onion powder and hot sauce. Stir until evenly coated.
  3. Fill tart shells until slightly overflowing. Sprinkle with sesame seeds and place on prepared baking sheet. Repeat with remaining shells and filling. (Any leftover filling can be frozen for future use or baked in a small baking dish or ramekin.)
  4. Bake for 15 minutes, until the tops are crispy and caramelized.
Plan Ahead:
  1. These tarts can be frozen in an airtight container. Reheat in a single layer, uncovered, until heated through.
Recipe by Overtime Cook at https://overtimecook.com/2016/12/27/trio-of-savory-tarts/