Mini Manchego Tarts Recipe 465 Food

MEAT & CHEESE MINI-TARTS

Steps:

• "Meat Lover's" Tartlet Directions Line bottom of tart with micro greens. Layer with 1 piece of prosciutto, 1 1/2 inch piece of Manchego cheese and egg wedge. Salt and pepper to taste.
• Smoked Salmon Tartlet Fit a pastry bag with an open start tip and fill with rondelé Garlic and Herb Cheese. Pipe cheese into tart shell. Layer with salmon, radish slice and finish with a little dill.

BAKEWELL TARTS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
• Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
• Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

MINI MANCHEGO TARTS RECIPE - (4.6/5)

Steps:

• Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds and olive oil in a food processor until finely chopped. Spoon a thin layer into mini phyllo shells. Top each with a cube of Manchego cheese and bake at 425°F until the cheese melts, about 8 minutes. Top with chopped parsley if desired.

MINI MANCHEGO-TOMATO CHUTNEY TARTLETS

Steps:

• Preheat oven to 400°F
• Arrange phyllo shells on a baking sheet.
• Divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
• Bake at 400° for 5 to 8 minutes or until bubbly.
• Garnish with a few small marjoram leaves, if desired, and serve tartlets hot.

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.