CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- Bake for 20 minutes.
- Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- Chill thoroughly before serving.
PAULA DEEN'S CHERRY CHEESE TRIFLE
This is a great summertime dessert. No cooking! This came from Paula Deen's magazine. It is very quick and easy to make and makes a splendid looking dessert. Sure to be a winner at your next cookout.
Provided by mary winecoff
Categories Dessert
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine cream cheese and sweetened condensed milk.
- Beat with an electric mixer until smooth.
- Stir in 1/2 of whipped topping and almond extract; set aside.
- Tear angel food cake into 1 inch pieces.
- Place 1/3 of cake pieces in bottom of a trifle bowl.
- Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
- Repeat layers twice more.
- Spread remaining whipped topping over top of trifle, sealing to edges.
- Garnish with additional pie filling and sliced almonds if desired.
CREAM CHEESE TARTS
Make and share this Cream Cheese Tarts recipe from Food.com.
Provided by Color Guard Mom
Categories Dessert
Time 30m
Yield 36 tarts
Number Of Ingredients 6
Steps:
- Mix first five ingredients, beat at high speed.
- Line tart pan with paper liners (small).
- Put vanilla wafers in liners bottom side down.
- Spoon 1 T batter onto wafer.
- Bake 15 minutes at 350 degrees F. Let cool.
- Top with cherry pie filling or any fruit.
- Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.
Nutrition Facts : Calories 124.1, Fat 7.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 79.8, Carbohydrate 13.5, Fiber 0.2, Sugar 4.2, Protein 1.8
BROCCOLI AND CREAM CHEESE TART
Serve this delicious tart for brunch, lunch, or a light supper. It can also be made using mini pastry shells for individual appetizers. For appetizers, adjust baking time to 20 minutes for or until browned and filling is set.
Provided by Realtor by day
Categories Savory Pies
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Pre-bake pie crust for 10 minutes. Remove from oven.
- Steam broccoli 3 to 4 minutes. Pat dry. Scatter broccoli over cooked pie crust.
- Beat cream cheese until smooth. Beat in half & half, eggs and yolk. Season with salt and pepper. Stir in green onions.
- Pour cheese mixture over broccoli. Sprinkle top with parmesan cheese. Bake until set, 35 minutes or until browned and filling is set.
- Serve warm or at room temperature.
PEACH CREAM TART
A summery and sweet tart with fresh peaches.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven the 375 °F.
- To make the crust: Place the 1 1/4 cups flour, butter, and 2 tablespoons sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom with 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
- Lower the oven temperature to 350 °F.
- To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking.
- Combine the egg yolks, 3/4 cups sour cream, sugar and 1/4 cup flour and beat until smooth. Pour the mixture over the peaches.
- Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
- To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
- *Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.
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