irm, about 2 hours. Arrange fruit on top.
Cut pie
e rack.
Place all custard ingredients in a food
b>recipe. Refrigerate until needed.
Filling:.
Put the passion fruit
tiff and fold into the custard. Pour the mixture into the
Lightly grease six 3-inch tart pans with removable bottoms. Process
ightly grease six 4-inch tart pans with removable bottoms. Roll
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
ool.
TO MAKE THE CUSTARD: blend together the eggs, sugar
Roll cookie dough into 1\" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.
rease a round 9 inch tart pan.
Sift flour into
Grease a 9 inch springform tart pan.
Using a food
Remove tart shells cases from the package.<
ll be trimmed after the tart is in the pan, if
ver.
Transfer dough to tart pan, centering it carefully.
10 inch loose-bottomed tart pan. Roll out pastry then
4 x 5-inch rectangular tart pan with removable bottom. Lift
tir over medium heat until custard thickens slightly, about 5 minutes
n the freezer for another tart.
Preheat the oven to
Put the dough into your tart pan and let the edges
rease an 8 inch springform tart pan. Roll out dough between