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 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 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.
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.
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.
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.
Place tart shells on a baking tray.
Preheat oven to 375\u00b0F. Line a baking tray with parchment paper. Place tart shells, with foil liners still attached, on prepared tray. Whisk 2 tbsp lemon juice, sugar and eggs together until sugar dissolves. Strain then distribute between tart shells. Sprinkle tops with lemon zest and bake for 20 mins, or until filling is just set. Let cool for 5 mins then remove from foil liners. Serve warm, topped with whipped cream.
Preheat oven to 350\u00b0F. Bake tart shells for 5-8 mins.
Meanwhile, whisk together pumpkin, milk, sugar, eggs, maple syrup and spices until combined. Distribute between tart shells and bake for 10-12 mins, until just set. Set aside to cool. Serve with ice cream.
Whip cream to soft peaks. Fold through lemon curd. Distribute between tart shells. Top with crushed meringues and raspberries.
(190 degrees C). Arrange tart shells in 2 muffin tins; line
br>To make the bread tart shells; generously butter small muffin tins
Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
Stir in the snipped broccoli.
You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
Preheat oven to 375\u00b0F.
Place a tsp of filling in each tart shell.
Place almond slices on top.
Place tartlets on an oven proof tray.
Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.
Whisk creme fraiche, sugar and lime peel in a medium bowl. Spoon into tart shells.
Decorate with fruit. Dust with powdered sugar.
Preheat oven to 375\u00b0F.
Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
Fill tart shells and bake for 20-30 minutes until bubbling.
Serve warm or cool.
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
o place into a greased mini tart tin.
Mix together the
Bake shells according to package directions, and