ides of a 9 inch tart pan or pie plate. Bake
n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
ayer on cake plate; spread Cream Filling evenly over layer.
Add
ntil firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam
0 minutes.
Chocolate Butter Cream Filling:
Blend the pudding powder
For Pecan Cream Filling: A day before you make
o make the brandy cream filling combine the cream, sugar, vanilla and gelatin
br>Beat egg whites and cream of tartar together.
Beat
ack to cool.
Vanilla Cream Filling:.
Put the butter and
atter.
Combine dairy-free cream cheese, 3/4 cup sugar
For almond cream filling: Pour half and half into
Make the almond tart dough: In a small bowl,
Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
Sift together the flour, salt, and baking powder.
Combine all mixtures.
Beat the egg whites until fluffy, then fold them into the mixture.
Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
.
Make the crust: Cream the butter and sugar. Stir
.
Make the crust: Cream the butter and sugar. Stir
Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
Cream Puffs:
In a large
Preheat oven to 400\u00b0F.
Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
Bake pie crust 10-12 minutes until golden.
Cool.
Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
Blend in vanilla.
Spread cream cheese mixture over crust to within 1/2 inch of the edge.
Arrange fruit over cream cheese attractively.
Dip bananas, peaches and nectarines in lemon juice to prevent browning.
hites until foamy. Add the cream of tartar and continue beating