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.
ou favorite yellow cake batter recipe or a box mix and
pprox.15-20 minutes.
Tarts will still be bubbling but
Combine lemon rind, lemon juice and sugar in top of double boiler.
Add butter.
Heat over boiling water, stirring until butter is melted.
Stir in beaten eggs.
Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes).
Spoon filling into cooled tarts.
ruffled edge.
Bake tarts at 425\u00b0 F for
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
until risen and firm. Dust tarts with confectioners' sugar.
dges with pointed knife. Allow tarts to stand for at least
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.
Tarts: For pastry, in a mixing bowl, beat softened margarine or butter and cream cheese until thoroughly combined. Stir in the flour.
Cream oleo; add brown sugar.
Beat together, then add egg, syrup and vanilla.
Then add raisins, nuts and salt.
Bake at 325\u00b0 for 20 to 25 minutes.
Makes 12 tarts.
Tarts:
Lightly spray 30 mini
ough, enough for 8 pop-tarts or one 9-inch double
Make the spinach and crab tarts: Melt 1 tblsp of the
days.
FOR THE TARTS: place apple slices in a
Reheat oven to 350 F.
Cream butter and sugar.
Work 5 Tablespoons flour, vanilla and nuts into creamed mixture.
Take teaspoon size of mixture and roll into a ball.
Place on cookie sheet that has been sprayed lightly with oil.
Bake at 350 F. for 30 minutes.
Roll tarts in powdered sugar as soon as they are removed from oven.
When cooled roll tarts in sugar again and store in air tight containers.
or 20 minutes. Makes 30 tarts.
br>Spoon creme patissiere into tarts. Sprinkle with praline. Serve immediately
Cream first three ingredients together and divide by teaspoon. Shape in muffin pans.
Beat egg and add sugar, butter and vanilla.
Fill the unbaked tarts with broken pecans.
Spoon mixture on top.
Take 2 Pop-Tarts; spread butter over both.
Put them in the microwave.
Cook until butter melts.