br>Remove ring and slide tart carefully onto serving platter while
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
9 inch flan or tart pan with a removable, fluted
o 9 inch in diameter tart pan with removable bottom.
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
Heat oven to 450 degrees.
Prepare pastry for One-crust pie as directed on pie crust package except divide dough into 6 equal parts.
Roll each part into 4-inch circle.
Fit over backs of muffin cups or 6-ounce custard cups, making pleats so pastry will fit closely.
Prick with fork and place on baking sheet.
Bake 8-10 minutes.
Cool and remove from pans.
Just fill with (warm?) pie filling and top with whipped cream or Cool Whip.
Unfilled tart shells can be frozen for future use.
br>To make the bread tart shells; generously butter small muffin
hour. Before assembling the tart, preheat the oven to 350
Add 1 1/2 tablespoons jam per graham tart mix instant jello pudding and pour over jam until level with top of tart crust. Place in refrigerator and chill until ready for after main meal.
Boil together corn starch, salt, and water until clear, stirring constantly.
Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie).
Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure!
Cool until jello sets; serve topped with whipped cream, if desired.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Preheat an oven to 425 degrees F (220 degrees C).
Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.
Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
In a large bowl, combine all ingredients.
Mix well.
Spoon into tart shells.
Chill well before serving.
18 servings, with a little extra filling left over.
Spoon the cherry pie filling into the pie shell or individual tart shells.
Top with the thawed whipped topping.
Sprinkle with chocolate sprinkles, if desired.
Mix yogurt and whipped topping.
Mix well.
Spoon into tart shells.
Cover and freeze for 20 minutes.
Garnish with fresh berries.
Preheat oven to 375F; arrange tart shells on a baking sheet.<
atter evenly into each graham tart. Dollop with a 1 teaspoon
nch round. Fit dough into tart pan and fold overhang inward
or making the Raisin Butter Tart. In a mixing bowl, mix