9 1/2-inch tart pan, preferably with a removable
00\u00b0F. Prick base of tart shell with a fork. Chill until
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.
our the filling into the tart shell and smooth the top.
ven to 350\u00b0F. Line tart shell with parchment paper and fill
Preheat oven to 400\u00b0F. Line tart shell with parchment paper and fill with pie weights. Blind bake for 15 mins. Remove paper and weights. Cook for 10 mins, until golden brown. Let cool slightly.
Meanwhile, heat 1 tbsp oil in a frying pan. Saute shallots for 4 mins. Add sugar and cook for 3 mins, until softened. Set aside. Add remaining oil and saute mushrooms for 4-5 mins, until golden brown and softened. Return shallots to pan. Season. Transfer to tart shell.
Garnish with chives and creme fraiche. Serve with mixed greens.
ven to 400\u00b0F. Line tart shell with parchment paper and fill
o 400\u00b0F.
Line tart shell with parchment paper and pie
In a large bowl, stir first 5 ingredients until blended. Spoon into pie or tart shell. bake in a 375\u00b0 oven 45 minutes or until knife 1/2 in center comes out clean.
Make tart shell:.
Blend together flour, sugar,
In a large bowl, stir first 5 ingredients until blended. Spoon into pie or tart shell.
Bake in 375\u00b0 oven for 45 minutes or until knife inserted halfway between center and edge comes out clean.
-inch-square false-bottom tart pan, making sure that the
Preheat oven to 400\u00b0F.
In a stand mixer, beat butter, sugar and lemon zest until combined. Beat in eggs, 1 at a time. Stir in ground hazelnuts, flour and cinnamon. Transfer to tart shell and top with dates. Bake for 35 mins, or until firm. Brush hot tart with 1/2 the honey. Let cool in pan.
Meanwhile, to make the sesame cream, whip cream and sugar to soft peaks. Fold in remaining ingredients.
Serve tart drizzled with remaining honey and topped with sesame cream.
until mixture thickens. Transfer to tart shell and chill for 2 hours
e rim and freeze the tart shell until firm.
Line the
Make the tart shell: In a food processor, or
Make the tart shell: Mix dry ingredients together (flour,
he lemon filling into the tart shell and smooth the top.
For the Tart Shell:.
In Cuisinart, blend all
MAKE TART SHELL: In a medium bowl, with