Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 tarts
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
Bake in the preheated oven until lightly browned, about 10 minutes.
While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
Spoon butter chicken mixture into the baked tart shells.
Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.
Nutrition Facts (per serving)
| 344 | Calories |
| 23g | Fat |
| 22g | Carbs |
| 13g | Protein |
