etal measuring cup.
For mini tarts: Add one rounded tablespoon of
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
Preheat oven to 375\u00b0.
Divide shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with shredded Swiss cheese, and top each with 1/4 teaspoons strawberry jam.
Place on a baking sheet, and bake 6 minutes.
ress the dough into 6 mini tart pans (or 1 9
f the melted butter on mini muffin tin, set aside
Tarts:
Lightly spray 30 mini muffin tins, set aside.
astry\" and made them as\"mini\" tarts, ther-by changing the\"yield
Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375\u00b0F.
In large bowl, whisk egg, syrup, lemon juice and vanilla.
In medium bowl, mix sugar and flour.
Stir into egg mixture with butter.
Divide berries into uncooked pastry shells.
Pour egg mixture to top of shells.
Bake 18-23 minutes.
Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
n each of 24 ungreased mini muffin cups, so edges of
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
ith confectioners sugar.
Arrange tarts on a serving platter. Serve
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.
Pre-heat oven to 350 degrees.
Place tarts on cookie sheet (make sure to follow directions for defrosting on back cover of box)
In a meduim mixing bowl add,crab, apples, lemon juice, pepper, and dressing.
Stir with spoon, then place about 1 1/2 tbsp into each tart.
Sprinkle with parmeson cheese.
Bake for 20 minutes or until golden & bubbly.
br>Carefully brush tops of tarts with strained jam. Chill for
Preheat the oven to 425\u00b0F. Grease 2 baking pans.
Cut the pastry sheets in half and place them on the prepared pans. Fold the edges of the pastry over to make 1/4-inch borders and press down firmly. Prick the pastry with a fork.
Bake about 15 mins or until browned lightly. Press the centers with the back of a spatula to flatten. Top the pastry with tomato and mozzarella. Bake for a further 3 mins or until the cheese melts. Season.
Serve the tarts drizzled with balsamic glaze and sprinkled with basil and Parmesan cheese.
Preheat oven 375 degrees.
Place tarts on an ungreased baking sheet. Sprinkle swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients.
Spoon a teaspoonful of crab mixture into each tart shell.
Bake for 18 to 20 minutes or until pastry is browned. Serve warm.
Tarts:.
In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
Fill each pastry with 1 heaping teaspoon of desired filling.
Filling:.
In a small mixing bowl, beat ingredients together until mixed well.
Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
Cool slightly in pan
Remove from cups and cool completely on a wire rack.
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
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 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.