10 1/2-inch tart pan with removable bottom (or
00\u00b0F. Prick base of tart shell with a fork. Chill
reased 9 1/2-inch tart pan; press into fluted edges
or later use.This dough recipe can be used to make
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
ough into four 4-inch tart pans (or one 9 or
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable
20 to 23 cm) tart pan (instructions for how to
efore using.
Make the tart: Roll out the pastry on
olors.
To make the Sand Art:
Whisk together the
ough to fit 9-inch tart (quiche) pan with removable bottom
Cream the butter and sugar together and add one egg at a time, beating well after each addition.
Sift the flour and soda together and mix with other ingredients.
Chill in ice box over night.
Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart.
Bake at 350-F about 10 minutes.
The chilling time is included in the prep calculation.).
our the filling into the tart shell and smooth the top
Preheat oven (175\u00b0C).
In a bowl,mix together the apples,raisins,sugar and cinnamon, set aside.
And in the other bowl,make the apple tart mix,egg and butter into a dough.then build a bottom and walls by a dough in a springform,make sure that there is enough dough left to build a window on the top of the tart.
Pour the fillings (apples,raisins,sugar and cinnamon) into the springform.
Build a window (remaining dough) on the top of the tart.
Cook in the oven for 60-65 minutes.
he side.
Rustic Apple Tart is best served on the
Prebake tart shell and brush warm shell
n diameter. Line 12 individual tart pans 5-in/13-cm
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter.
(I roll a small ball of pastry and then press it in tart pan.)
Line 24 small tart pans with pastry.
Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts.
Place 1 scant tablespoon mixture in each tart.
Bake in preheated 425\u00b0 oven for 15 to 20 minutes or until set.