House Hufflepuff Banana Cream Tarts Food

MUSHROOM GARLIC CREAM TARTS

Steps:

• 1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
• 2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
• 3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.
• 4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.
• Cover and refrigerate any remaining tarts.

BANANA CARAMEL TART

Steps:

• Preheat oven to 450F.
• For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
• Beat in yolk, vanilla, and salt.
• Add flour and beat until moist clumps form.
• Press dough into bottom of 9 inch tart pan with removable bottom.
• Pierce with fork and refrigerate for 1 hour.
• Bake crust until golden (about 15 minutes).
• Cool.
• For the Banana Topping: Reduce oven temperature to 375F.
• Overlap banana slices on crust, covering completely.
• Brush melted butter over banana slices and sprinkle with sugar.
• Bake until just warmed through (4 minutes).
• Drizzle with some caramel sauce (recipe follows).
• Sprinkle with macadamia nuts.
• Serve with ice cream and pass extra caramel sauce around.
• For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
• Keep warm.
• In a heavy saucepan, combine the sugar and lemon juice until well mixed.
• Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
• Stirring constantly, slowly pour in the warm cream.
• Bring to a boil, continuing to stir constantly.
• Cook until slightly thickened, about 3-4 minutes.
• Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
• Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

TOLL HOUSE TARTS

Steps:

• Prepare dough by mixing melted butter with brown sugar, then the white sugar, egg, egg yolk and vanilla.
• Stir in the soda mixture, flour and salt.
• Then add the chocolate chips.
• Chill batter for 30 minutes.
• Preheat oven to 350.
• Pack dough half way full in cups of miniature muffin pan.
• Bake 15 to 17 minutes.
• Cool 10 minutes in pan, then pop out.

MELTED CHOCOLATE AND BRIE TARTS

Steps:

• Preheat oven to 375°F.
• In a bowl, add the melted butter, Graham cracker crumbs, hazelnuts and sugar. Stir until smooth.
• Use tart pans with removable bottoms OR large ramekins (4 1/4" in diameter).
• Press the mixture into 4 tart pans and bake for about 10 minutes.
• Meanwhile, heat the cream in a saucepan over low heat until steam starts to form.
• Pour the hot cream over the chopped chocolate and whisk until smooth. Chocolate must melt completely.
• Add the hazelnut liqueur and stir.
• Set aside, keep at room temperature.
• When the tart shells are ready, remove from them from the oven and immediately cover the bottom with the brie cheese slices, so that the cheese will melt.
• Pour the chocolate mixture over the melted cheese and refrigerate for at least 2 hours before unmoulding.
• Cool at room temperature for at least 30 minutes before serving.
• To unmould, run a knife around the edge of the tart and detach the tarts.
• Sift some powdered cocoa over top before serving, if using.

BANANA CREAM CHOCOLATE TRUFFLES

Steps:

• Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.

HOUSE HUFFLEPUFF BANANA CREAM TARTS

Steps:

• Preheat oven to 350 degrees F. Lightly grease four 5-inch tart pans and place on a baking sheet.
• Add pudding mix, milk, and yellow gel food coloring to a large bowl and whisk until combined and thickened slightly, about 5 minutes. Cover with plastic wrap so that the plastic touches the top of the pudding and refrigerate until thickened, about 30 minutes.
• Unroll pie dough. Use a 6-inch cookie cutter to cut 4 rounds of dough total.
• Press rounds of dough firmly into tart pans. Prick dough with fork to prevent bubbles from forming. Bake for 15-20 minutes until golden brown. Let cool completely before removing from tart pans.
• Place a printed checkerboard template under a sheet of parchment. Using a 5-inch cookie cutter, draw four circles on the parchment.
• Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Using the template, pipe out the 4 rounds of checkerboard pattern. Refrigerate until set, about 10 minutes.
• Peel and cut the bananas into slices. Arrange an even layer of banana slices in the bottom of each cooled crust. Cover with a layer of banana pudding.
• Using a small offset, carefully separate the set checkerboard rounds from the parchment. Place on top of the banana pudding layer, smooth side up.
• Garnish each tart with a small sprig of mint and enjoy!