ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
nto a 10-inch fluted tart pan with a removable bottom
00b0F. Grease a 10 inch tart pan.
Combine flour, almonds
4 x 5-inch rectangular tart pan with removable bottom. Roll
ides of 9-inch-diameter tart pan with removable bottom. Bake
urface to fit a rectangular tart pan (4 x 13 inches
oom temperature before using.).
Tart:
Preheat oven to 375
inute.
Pour into unbaked tart shell.
Bake at 375
10 1/2-inch tart pan with removable bottom (or
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Pat chilled mixture into a 9 inch tart pan.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
You will need a tart pan with a removable bottom
ooled custard into the baked tart shell.
Top with the
Preheat oven to 350\u00b0F.
Line a 9x13-inch\" baking pan with nonstick foil.
Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes. Cool to room temperature before cutting.
Dust with sifted confectioners' sugar before serving.
Pour the sweet and sour mix, tequila, cointreau, and raspberry liqueur into a shaker filled with ice. Shake until the shaker is frosty on the outside. Rub the rim of a margarita glass with a lime wedge, then dip in salt. Add a few ice cubes to the glass, then strain the liquid from the shaker carefully into the glass. Garnish with a lime wedge.
To Make Tart Shell: Roll out one sheet
nch thickness.
Cut out tart circles to a 4 inch
o line a 9-inch tart pan with removable bottom. Prick
arefully flip it onto a tart pan.
Sprinkle some flour
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
Cream butter and sugar.
Add eggs, one at a time, beating until smoothly blended.
Stir in coconut and vanilla.
Spoon 1/2 teaspoon jam into each tart shell.
Cover each tart 2/3 full with coconut mixture.
Bake on bottom shelf at 300\u00b0F for 15-20 minutes or until golden brown.
Cool slightly then remove from pans. Makes 2 dozen tarts.
ough to fit 9-inch tart (quiche) pan with removable bottom