>FOR DIFFERENT PAN SIZES!
Preheat oven to 400\u00b0F for muffins, mini
Bake crusts as per instructions on package.
With mixer, beat cream cheese until fluffy.
Add pumpkin, sugar, and spices.
Gently mix in whipped cream and maple syrup.
For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325\u00b0 for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.
For the mini cheesecakes: Preheat the oven to
owels to drain and reserve for the mini grilled cheese and bacon
ombine with a fork.
For 9\" tart: Add the graham
mushroom, salt and pepper, saute for 5 minutes; set aside to
Add cornstarch slurry and cook for 1-2 mins, or until
lour it every 1-2 tarts, otherwise it will stick.).
Tarts:
Lightly spray 30 mini muffin tins, set aside.
ell.
Line your mini muffin pan with mini paper liners.
175 degrees C). Spray 12 mini muffin cups with cooking spray
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.
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.
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.
For filling: Drain crushed pineapple in
he pineapple filled tarts. Bake in the preheated oven for 25 to
d water. Continue to pulse for a few seconds, then transfer
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.
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.