Chocolate Peppermint Tarts With Currants And Berries Food

CHOCOLATE PEPPERMINT TARTS

Steps:

• Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.
• Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.
• In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.

BUTTER TARTS (WITH CURRANTS)

Steps:

• Preheat oven to 375.
• Double pie crust recipe can be used for tart shells.
• Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
• Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
• Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
• Makes 2 dozen.

CURRANT TARTS

Steps:

• To Make the Filling:.
• Wash the currants and drain them.
• Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
• To Make the Pastry:.
• Mix the flour and salt together.
• Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
• Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
• To Assemble & Bake:.
• Pre-heat oven to 375 degrees
• Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
• Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).

CURRANT TART

Steps:

• Combine currants and Port in small bowl. Let stand 30 minutes.
• Meanwhile, Preheat oven to 400°F. Press out crust on lightly floured work surface to remove creases. Transfer to 9-inch-diameter tart pan with removable bottom. Line crust with aluminum foil. Fill foil-lined crust with dried beans or pie weights and bake 10 minutes. Remove foil and beans from crusts. Bake crust until pale golden, about 5 minutes more. Transfer to rack. Reduce oven temperature to 375°F.
• Using electric mixer, beat sugar and butter in medium bowl until combined. Beat in eggs 1 at a time. Stir in currant mixture. Spoon filling into crust. Bake until filling is golden brown, covering edges with foil if browning too quickly, about 25 minutes. Transfer to rack and cool 15 minutes. Remove tart from pan. Cut into wedges. Serve warm or at room temperature. Pass whipped cream if desired.

CHOCOLATE BERRY TARTS

Steps:

• In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.