Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Preheat oven to 450\u00b0F.
Place prepared tart shells on cookie sheet.
In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
Pour mixture into prepared mini tart shells.
Place one whole pecan in the middle top of each tart.
Bake at 450\u00b0F degrees, on middle oven rack for 10 minutes; turn heat to 350\u00b0F degrees and bake a further 7 or 8 minutes.
Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper. Arrange squash in a single layer on prepared tray. Drizzle with 2 tbsp oil and sprinkle with rosemary. Season. Bake for 30 mins, or until golden brown.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Sweat onion for 3 mins. Add chorizo and cook for 6-7 mins, or until crisp. Add vinegar and stir to combine.
Combine roasted squash and chorizo mixture. Mash coarsely then distribute between mini tart shells. Top with goat cheese.
Preheat oven to 350\u00b0.
In large bowl, combine Ricotta, eggs, sugar, butter and vanilla; beat well.
Stir in chocolate chips. Spoon 1/4 cup into each crust (mini).
Place on cookie sheet. Bake at 350\u00b0 for 20 to 25 minutes (center will be soft).
Cool completely.
o place into a greased mini tart tin.
Mix together the
Heat oven at 325'.
Mix eggs, lemon juice,sour cream and confectioners sugar in a medium bowl.
Pour ingredients into a measuring cup.
Pour into the mini tart shells.
Bake 15-18 minutes
Top with whip cream or one of your favorite toppings.
Bake the tart shells in a 375\u00b0F oven for about 5 minutes.
Coarsely chop the shrimp (except for 36 you have set aside for garnish).
Beat together the eggs and cottage cheese.
Stir in the chopped shrimp, Parmesan, chives, hot pepper sauce and pepper.
Spoon the cooked, shrimp mixture into the tarts shells.
Top with grated cheese and the reserve shrimp.
Bake for 20 minutes or until golden or until they arepuffed and golden.
fork.
For 9\" tart: Add the graham crumbs into
ough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour
rease a 24-cup mini-tart pan or mini-muffin pan. Transfer the
br>Remove ring and slide tart carefully onto serving platter while
ress the dough into 6 mini tart pans (or 1 9-inch
For tart shells, beat butter and cream
ookie mixture into 18-22 mini tart or mini muffin cups. Tamp down
nch cutter.
Line 12 mini tart pans or a muffin tin
1/2-inch fluted tart pan with removable base. Place
Whip cream to soft peaks. Fold through lemon curd. Distribute between tart shells. Top with crushed meringues and raspberries.
il spray, lightly spray 2 mini muffin trays (24 cups) and
br>Press into 24 mini muffin or mini tart pans that are coated
Distribute jam between tart shells then arrange on a baking tray. Combine powdered sugar, condensed milk, butter and lemon juice and beat until smooth. Divide between tart shells. Chill for 15-20 mins, until firm.
Meanwhile, for the icing, combine 1/4 cup powdered sugar with cocoa powder and 2 tbsp water. Mix until smooth. Add food coloring and 2 tbsp water to remaining powdered sugar and mix until smooth.
Spread chocolate icing over 1/2 of each tart. Chill until set. Spread pink icing over other side of tarts. Chill until set.